Mushroom risotto

Mushroom Risotto Recipe

Hello! We are going to prepare a creamy and delicious mushroom risotto, a dish that combines simple ingredients to achieve a smooth and flavorful texture. This risotto is ideal to enjoy at any time of the year and becomes a comforting experience thanks to the touch of Parmesan cheese and the aroma of white wine.

Preparation time

This recipe requires attention and patience for the rice to reach its ideal point of creaminess.

• Preparation: 15 minutes
• Cooking: 25 minutes
• Total: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients for an authentic mushroom risotto

Basic ingredients

• 300 g arborio rice
• 250 g fresh mushrooms, cleaned and sliced
• 1 small onion, finely chopped
• 2 cloves garlic, chopped
• 1 liter vegetable or chicken broth, hot
• 100 ml of white wine dry
• 50 g butter
• 50 g grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh chopped parsley for garnish (optional)

If you can't find arborio rice, carnaroli or vialone nano varieties also work well for risottos, as they release the starch needed for the creamy texture. If homemade broth is not available, a good quality store-bought one is a valid option. For a variant with more depth of flavor, the broth can be substituted with mushroom broth.

Utensils we will use

• Large pot or pan (preferably heavy-bottomed)
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Saucepan for heating the broth
• Grater for the Parmesan cheese
• Serving dish

If you don't have a heavy-bottomed pot, a wide, heavy pan will suffice to distribute heat evenly and prevent the rice from sticking.

How to make mushroom risotto step by step

Initial preparation of ingredients

1. Cleaning and cutting mushrooms:
   • Carefully remove soil and any residue from the mushroom roots.
   • Cut them into medium-sized slices so they don't shrink too much when cooked.
2. Carefully remove soil and any residue from the mushroom roots.
3. Cut them into medium-sized slices so they don't shrink too much when cooked.
4. Prepare the onion and garlic:
   • Finely chop the onion so it integrates well into the sofrito.
   • Chop or press the garlic to release its aroma during cooking.
5. Finely chop the onion so it integrates well into the sofrito.
6. Chop or press the garlic to release its aroma during cooking.
7. Heat the broth:
   • Heat the broth in a saucepan so it's always hot during the risotto cooking.
8. Heat the broth in a saucepan so it's always hot during the risotto cooking.

The soffritto and mushrooms

1. Sauté the onion and garlic:
   • Heat a little olive oil in the pan over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the chopped garlic and cook for 1 minute, being careful not to burn it to avoid bitterness.
2. Heat a little olive oil in the pan over medium heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the chopped garlic and cook for 1 minute, being careful not to burn it to avoid bitterness.
5. Add the mushrooms:
   • Add the mushroom slices to the sofrito and cook for 5-7 minutes, until golden and they have released their juice.
   • Reserve some mushrooms for the final garnish.
6. Add the mushroom slices to the sofrito and cook for 5-7 minutes, until golden and they have released their juice.
7. Reserve some mushrooms for the final garnish.

Cooking the Arborio rice

1. Add the rice and toast:
   • Add the arborio rice to the pan and mix well with the sofrito and mushrooms.
   • Cook for 2 minutes so that the rice absorbs the flavors and begins to lightly toast.
2. Add the arborio rice to the pan and mix well with the sofrito and mushrooms.
3. Cook for 2 minutes so that the rice absorbs the flavors and begins to lightly toast.
4. Add the white wine:
   • Pour the dry white wine over the rice and stir constantly until the alcohol has completely evaporated.
   • This step adds acidity and body to the risotto.
5. Pour the dry white wine over the rice and stir constantly until the alcohol has completely evaporated.
6. This step adds acidity and body to the risotto.
7. Add hot broth little by little:
   • Add a ladleful of hot broth and stir gently.
   • Wait until the broth is almost completely absorbed before adding another ladleful.
   • Repeat this process for about 18-20 minutes until the rice is creamy and al dente.
   • Don't forget to stir frequently to release the starch from the rice.
8. Add a ladleful of hot broth and stir gently.
9. Wait until the broth is almost completely absorbed before adding another ladleful.
10. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.
11. Don't forget to stir frequently to release the starch from the rice.

The doneness of the rice is fundamental: it should be juicy, with a slightly firm center but without feeling hard grains.

Final touch and presentation

1. Add butter and Parmesan cheese:
   • Turn off the heat and add the butter and grated Parmesan cheese.
   • Stir vigorously to melt both and achieve that characteristic creamy texture.
2. Turn off the heat and add the butter and grated Parmesan cheese.
3. Stir vigorously to melt both and achieve that characteristic creamy texture.
4. Flavor adjustment and plating:
   • Taste and adjust with salt and pepper if necessary.
   • Garnish with the reserved mushrooms and chopped fresh parsley for a touch of color and freshness.
5. Taste and adjust with salt and pepper if necessary.
6. Garnish with the reserved mushrooms and chopped fresh parsley for a touch of color and freshness.

To finish and serve

Let the risotto rest covered for a few minutes so that the flavors integrate well before serving. This dish is best enjoyed hot and freshly prepared. Serve it with a light salad or steamed vegetables for an ideal balance. In case you have leftovers, store it in the refrigerator for 2-3 days, although it may lose some of its creamy texture.

Secrets to achieve a creamy and flavorful mushroom risotto

Risotto is based on the slow cooking technique with hot broth to release the starch from the rice, this guarantees a creamy texture without the need to add extra cream or dairy. The quality of the broth is key: a homemade chicken or vegetable broth adds depth and naturalness to the dish. If not available, store-bought broth should be low in sodium and preferably organic to avoid excessively artificial flavors.

Constant stirring is essential to prevent the rice from sticking and to facilitate the gradual release of starch. Keeping the heat at a medium level helps control cooking without burning the rice or ingredients.

Experiment with different types of mushrooms, such as portobello or wild mushrooms, to add different aromatic notes. You can even incorporate rehydrated dried mushrooms for a more intense flavor. The choice of white wine also influences, a dry but not too acidic one is ideal.

If you want to explore more options with mushrooms and creams, you can find a different touch in this portobello mushroom cream, which combines these flavors with perfect smoothness.

Benefits and characteristics of Arborio rice for risotto

Arborio rice is the star in risotto preparation because its high starch content allows for the mellow and creamy texture that distinguishes this Italian dish. Its short, rounded grain absorbs liquids without losing its structure, reaching that perfect point where the center remains firm.

Other varieties such as carnaroli or vialone nano serve a similar function and are favorites in specific regions of Italy. Their cooking requires similar care: hot liquid, constant stirring, and patience to allow the rice to gradually release its starch.

Risotto made with this type of rice does not need creams to be creamy, which makes it a light yet comforting option. Furthermore, being a dish that is cooked little by little, it can be adjusted according to personal taste, playing with cooking time and the amount of liquid.

Origin and tradition of mushroom risotto in Italian cuisine

This dish has its roots in northern Italy, especially in the Emilia-Romagna region, famous for its passion for mushrooms and the quality of its fresh ingredients. There, trattorias keep the tradition alive with recipes that combine simple ingredients enhanced by precise techniques.

Risotto emerged from the need to utilize rice cultivated in the fertile plains of Lombardy and its surroundings, with basic ingredients such as broth, rice, and cheese. The pleasure of this recipe is that with few elements, a dish is achieved that has crossed borders and is enjoyed worldwide.

In Emilia-Romagna, it is common to find versions of risotto with different varieties of mushrooms, especially fresh seasonal ones, which enhances the flavor and gives a unique character to each preparation. For this reason, risotto is one of the emblems of traditional Italian cuisine.

For those who want a variation with chicken, there is also a tasty and homemade version of risotto with mushrooms and chicken, which adds a mild protein to accompany this creamy dish.

Exploring variations and combinations in risotto

Risotto is a blank canvas for creativity. Once the basic technique is mastered, the mushroom accompaniment can be altered with other ingredients such as shrimp, vegetables, or even sweet additions like pumpkin. For example, a sweet potato risotto combines the sweetness of the root with the creaminess of browned butter for a delicious contrast.

Techniques for incorporating different ingredients can vary; for example, in a recipe for sweet potato and sage risotto, the vegetable is cooked separately to preserve its texture and added at the end. In contrast, mushroom risotto takes advantage of the intense flavor released by the prolonged cooking of the mushrooms in the sofrito.

Additionally, the liquid can vary between vegetable broth, chicken broth, or even salted water, depending on the desired flavor. Chicken broth adds more body, while vegetable broth allows the natural flavor of the mushrooms to take center stage.

The nutritional benefits of mushroom risotto

This dish provides a balanced combination of nutrients. Arborio rice provides energy through complex carbohydrates, while mushrooms add dietary fiber and natural antioxidants. Parmesan cheese enriches the dish with protein and calcium.

Butter provides fats that help absorb fat-soluble vitamins and provides the characteristic creaminess. If you choose a homemade broth with fresh vegetables, you will increase the vitamin and mineral content of the dish.

On average per serving, this risotto provides approximately:

• Calories: 400 kcal
• Proteins: 12 g
• Fats: 14 g
• Carbohydrates: 55 g
• Fiber: 3 g

*Values are approximate estimates per serving.

5 keys to a creamy and well-made mushroom risotto

1. Use special rice for risotto: Arborio or carnaroli rice is essential for achieving a creamy texture without adding extra ingredients.

2. Keep the broth hot: The liquid should be almost boiling. Adding cold broth interrupts cooking and does not help release the starch.

3. Stir constantly but gently: This movement helps release the starch from the rice and prevents it from sticking, achieving the characteristic texture.

4. Add broth little by little: Do not saturate the rice with liquid; wait for it to absorb well before adding more to control cooking and texture.

5. Don't rush the final touch: Parmesan and butter are added at the end off the heat to prevent the cheese from burning and to achieve that perfect creaminess.

When is it ideal to enjoy a mushroom risotto?

This dish is perfect for family gatherings or quiet dinners where a comforting and nutritious food is sought. Its creamy texture and intense flavor make it ideal on cool days, although it does not lose its appeal in warm seasons due to its lightness. It is also excellent as an appetizer or main course at celebrations thanks to its elegant presentation and balanced flavor.

Comparative table of mushroom risotto with other similar recipes

Share your experience

Cooking is for experimenting and sharing. Leave your comment and tell us your own tricks for preparing mushroom risotto or how this recipe turned out for you with the tips offered!

Culinary glossary

• Arborio rice: Variety of short-grain Italian rice, ideal for risotto due to its high starch content.
• Sofrito: Mix of onion and garlic cooked in oil that serves as a base for many recipes.
• Al dente: Just right cooking point where the food is tender but firm to the bite.
• Evaporate: Process by which liquid turns into vapor and disappears, like alcohol when cooking wine.
• Stir: Stir the ingredients during cooking to prevent sticking and achieve uniformity.