Risotto with mushrooms and speck, an excellent first course, easy and tasty, perfect for cold autumn days. This very creamy risotto encompasses all the flavors of the mountains and I like it a lot.
I must say that I am a fan of creamy risottos and I make both classic and special combinations.
Since it is still possible to find fresh mushrooms at this time, I took the opportunity to use them, but you can easily use dried or frozen ones to prepare it all year round.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups Carnaroli rice
- 10 champignon mushrooms
- 1/4 lbs diced speck
- vegetable broth
- 1 tbsp butter
- 1 tsp olive oil
- salt
Suggested Tools
- Pan 11 inches
How to Prepare Risotto with Mushrooms and Speck
First, clean the mushrooms of any soil residue and then slice them.
Heat a pan with a teaspoon of olive oil, add the champignon mushrooms, and cook for 5 minutes. Add the rice and toast it with the mushrooms, stirring for a couple of minutes, then add a bit of broth.
Continue adding broth as it dries up, stirring occasionally, until the rice is cooked. Once cooked, turn off the heat and add the diced speck and butter.
Stir well to blend, taste the rice and adjust the salt if necessary. Divide the Risotto with mushrooms and speck onto plates and serve immediately.
FAQs
Can I use dried mushrooms?
Absolutely! You will just need to soak the dried mushrooms in water for 20 minutes before using them in the recipe.
Absolutely! You will just need to soak the dried mushrooms in water for 20 minutes before using them in the recipe.
Can I substitute champignons with porcini mushrooms?
Yes, your risotto with porcini mushrooms will be even tastier!
Yes, your risotto with porcini mushrooms will be even tastier!
