This mushroom risotto and olive tapenade is a delicious and visually appealing autumn recipe. The risotto is enhanced by the presence of fresh mushrooms, such as porcini or honey mushrooms, which provide a rich and bold flavor. The addition of black olive tapenade also adds a touch of saltiness that perfectly balances the tastes.
The preparation of this risotto is quite simple and takes about 35 minutes in total. Initially, you sauté the onion and crumbled sausage in extra virgin olive oil, then add the Carnaroli rice and toast it.
At this point, you deglaze with white wine and proceed with gradually adding vegetable broth, stirring continuously until the rice is cooked to perfection.
Finally, incorporate the fresh mushrooms sautéed in a pan, tomato puree, and coarsely chopped pitted black olives.
The risotto is finished with grated Parmigiano Reggiano, which gives it an irresistible creaminess.
The result is a risotto with vibrant colors and autumn flavors, perfect for impressing guests at a casual dinner or warming up on a cool evening. The presence of black olives adds a note of saltiness that perfectly balances the mushroom tones, creating a rich and harmonious dish.
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Here is a detailed recipe to prepare this tasty risotto:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the mushroom risotto and olive tapenade
- 2 cups Carnaroli rice
- 10.5 oz mushrooms in oil (or 14 oz fresh mushrooms)
- 2.8 oz black olives (or Taggiasca olives)
- 1 onion (small)
- 2 tablespoons extra virgin olive oil
- 6 cups vegetable broth
- Half glass white wine
- 2 pinches salt
- 1 teaspoon chopped parsley
- 1.8 oz Pecorino Toscano cheese
- 1 oz butter
Tools
- 1 Skillet
- 1 Pot
Preparation of mushroom risotto and olive tapenade
1-Start by cleaning the mushrooms thoroughly: remove the earthy part at the base of the stem, separate the caps from the stems, and wash them well under running water. Dry them gently with absorbent paper.
2-Cut both the stems and caps of the mushrooms into thin slices.
3-In a wide pot, sauté the chopped onion and garlic in 2-3 tablespoons of extra virgin olive oil until they are translucent.
4-When the onion is wilted, add the mushrooms and let them flavor for a few minutes.
5-Add the sliced mushrooms and sauté for 4-5 minutes, seasoning with salt. The mushrooms should not cook for too long, or they will lose their delicacy.
6-Add the rice and toast it for 1-2 minutes, stirring constantly. Deglaze with the white wine and let it evaporate.
7-Now begin adding the hot broth, one ladle at a time, stirring continuously until the rice has absorbed all the liquid.
Repeat this operation until the rice is al dente, about 18-20 minutes.
Meanwhile, prepare an olive tapenade by finely chopping the olives with the parsley and butter.
Set aside.
8-Once the risotto is cooked but still al dente, remove it from the heat, add the olive tapenade, and mix by swirling the pot back and forth.
9-At the end of cooking, turn off the heat, add the butter, grated Parmesan, and chopped olives. Stir well until you get a smooth and velvety cream.
10-Serve the risotto hot, garnishing with a tuft of chopped parsley.
The result will be a creamy risotto, with the mushrooms providing a delicate flavor and the olives adding a note of saltiness. A truly special autumn dish!
How to store mushroom risotto
Risotto should be eaten as soon as it is prepared, however, if you have leftovers, you can store it in the refrigerator for 1 day and bake it to gratin with additional grated cheese on top.
