Creamy mushroom risotto is a typical traditional recipe of Italian cuisine. A great classic that can be found in many Italian regions.Mushroom risotto is a great comfort food. It’s perfect for early cold weather and fall days.
Mushroom risotto is a simple but at the same time sophisticated and stylish dish. This is why it’s perfect for any occasion, from a family lunch to a festive dinner with special guests.
Prep Time: 30 Min
Cook Time: 30 Min
Servings: 6
Ingredients
450 g (1 pound) of mixed mushrooms (slice)
2 cloves of garlic
1 shallot
1.5 liters (about 6 cups) of vegetable broth
400 g (2 cups) of Carnaroli or Arborio rice
50 g (½ stick) of unsalted butter
100 ml (about ½ cup) of dry white wine
120 g (1 ⅓ cups) of grated Parmigiano cheese
3 tablespoons of extra virgin olive oil
a pinch of ground black pepper (optional)
a pinch of salt
a bunch of chopped fresh parsley
For vegetable broth:
3 medium russet potatoes, scrubbed well and coarsely chopped
3 medium onion, coarsely chopped
3 leeks, trimmed, rinsed well and coarsely chopped (white and light green parts)
3 medium carrots, scrubbed well and coarsely chopped
3 medium turnips, coarsely chopped
3 ribs celery, coarsely chopped
6 cherry tomatoes, coarsely chopped
12 cups water
Kosher salt
Combine the potatoes, onions, leeks, carrots, turnips, celery and cherry tomatoes in a large pot. Pour in the water and add a generous pinch or two of salt; bring to a boil over high heat, then reduce the heat to medium-low and cook for 25 to 30 minutes.
Remove from the heat and let the broth cool slightly, then use a fine-mesh strainer to strain it into heatproof bowls or containers, pressing down well on the solids to extract as much liquid as possible. Discard the solids.
Use right away; or cool, cover and refrigerate for up to 3 days; or store flat in freezer-safe zip-top bags and freeze for up to 1 year.
TIP: To make your broth even more flavorful, if you use fresh mushrooms.
Let’s head to the Risotto recipe
Heat a frying pan, sauté the garlic with the oil. After a few minutes, add the sliced mushrooms.
Cook the mushrooms for about 5 minutes or so over medium heat until they are soft and the released water has evaporated.
When cooked, add salt, pepper, and parsley. Stir and set aside.
Now finely chop the shallot and sauté it in a saucepan with the butter and a drizzle of oil.
Add the rice and stir gently so that it toasts evenly for a couple of minutes.
Add the white wine and let it evaporate over high heat.
Then add enough hot broth to cover all the rice and, stirring constantly, continue cooking over medium heat.
Halfway through cooking the rice (about 8 minutes), add the cooked mushrooms.
Stir and continue cooking the risotto. Add more boiling broth if necessary as the rice absorbs it.
Carnaroli or Arborio rice have a cooking time of 14 to 18 minutes.
When the mushroom risotto is ready, remove the pan from the heat and add chopped parsley, a knob of butter and grated Parmigiano cheese. Stir well with a wooden spoon.
Your Italian mushroom risotto is ready to be served, hot and creamy.
