Creamy and delicious Mushroom Risotto. Autumn arrives and mushrooms are back! Perfect for getting creative in the kitchen and preparing lots of recipes, like main courses, side dishes, second courses, and also delicious savory pies. The recipe I want to tell you about today is a creamy Mushroom Risotto perfect for autumn. Mushrooms are not vegetables or fruits; they belong to their own kingdom. They are rich in fiber and vitamins, so it’s better to take advantage and use them often in cooking. I recommend not missing the recipe for Crepes with mushrooms and béchamel. Few and simple ingredients for a perfect dish in the first cold days, and you can choose the type of mushrooms you prefer, from the most common button mushrooms or oyster mushrooms to honey fungi, porcini, or chanterelles. Or choose, as I did, mixed mushrooms for an even better flavor. And if you want to proceed more simply and quickly, you can easily choose to use some frozen mushrooms. Let’s head to the kitchen and prepare a delicious Mixed Mushroom Risotto together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 350.82 (Kcal)
- Carbohydrates 62.62 (g) of which sugars 1.58 (g)
- Proteins 9.03 (g)
- Fat 6.64 (g) of which saturated 2.85 (g)of which unsaturated 1.64 (g)
- Fibers 1.71 (g)
- Sodium 208.32 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mushroom Risotto
- 1 1/2 cups Carnaroli rice
- 14 oz mushrooms (mixed)
- 4 1/4 cups vegetable broth
- 1/4 cup white wine
- 1/3 cup grated Parmesan cheese
- as needed extra virgin olive oil
- 1 bunch parsley
- 1 onion (small)
- as needed salt
- 1 pinch pepper
- 1 1/2 tbsp butter (for creaming)
How to prepare Mushroom Risotto
First, clean the mushrooms by removing the earthy part. Quickly wash them under running water or simply rub them with kitchen paper towels. Cut them into small pieces. Pour 3 tablespoons of extra virgin olive oil into a saucepan. Add the thinly sliced onion and the mushrooms.
Cook over medium heat for 5-6 minutes, stirring often with a wooden spoon. When all the liquid released by the mushrooms has evaporated, add the rice and toast it well over high heat. The rice should become shiny, almost transparent.
Pour in the white wine and let it evaporate. Start adding the hot vegetable broth and cook the rice, stirring often with a wooden spoon. Add more hot broth only when the previous one has been absorbed. After about 16-18 minutes of cooking, taste the rice to check the doneness.
At the end of cooking, adjust the salt. Turn off the heat and cream by adding the butter in small pieces and the grated Parmesan cheese. Mix well. Finally, add a pinch of pepper and some chopped parsley and serve.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
And for an even creamier risotto, you can add at the end of cooking 100 grams of fresh liquid cream or creamy cheese like Philadelphia
Do not miss also the recipe of Pear and Gorgonzola Risotto
