Risotto with champignon mushrooms, simple and delicious, a quick first course to make, great for any occasion. Although champignons are less prized than other mushrooms, they are still tasty and fragrant, and can be purchased anywhere and at any time of the year. To make them tastier, I added a few grams of dried porcini mushrooms, but if you don’t have them you can omit them without problems. The version I’m proposing is a basic recipe, but you can enrich it with speck, bacon, or sausage as you like. Try this easy risotto, it’s prepared in a few minutes, light, and tasty!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 342.03 (Kcal)
- Carbohydrates 66.83 (g) of which sugars 2.69 (g)
- Proteins 9.59 (g)
- Fat 3.84 (g) of which saturated 1.64 (g)of which unsaturated 1.17 (g)
- Fibers 2.73 (g)
- Sodium 338.41 (mg)
Indicative values for a portion of 250 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
- 5.6 oz Vialone Nano rice (or Carnaroli)
- 8.8 oz champignon mushrooms (fresh)
- 0.18 oz dried porcini mushrooms (optional)
- Half shallot
- as needed vegetable broth
- parsley
- extra virgin olive oil
- butter
- salt
- pepper
Tools
- Pot
- Pan
- Small pot
- Cutting board
Preparation
Clean the mushrooms by removing the earthy end. Wipe them with a damp cloth, or rinse them quickly, then cut them into slices.
Soak the porcini mushrooms in lukewarm water for about 15 minutes, or until they are soft. Drain them, gently squeeze, and cut into small pieces.
Heat a pan with a drizzle of oil, add the mushrooms, salt, and cook for a few minutes over high heat (1).
Chop the shallot and sauté in a pot with a little oil. Add the rice, toast it, then pour a couple of ladles of hot vegetable broth.
Also add the mushrooms and continue cooking the risotto, stirring frequently and adding broth when necessary (2). It will take about 20-25 minutes, depending on the type of rice used.
At the end, turn off the stove, add a small knob of butter, a pinch of pepper, and a handful of chopped parsley (3).
Stir well and let it rest for a couple of minutes.
The risotto with champignon mushrooms is ready, distribute it on plates and serve hot… enjoy your meal!
Tips and Notes
The addition of porcini is optional, it serves to give a more intense aroma to the risotto.
In this case, I used cremini champignons (those with the brown cap), but white ones are also fine.
With the same method, you can prepare risotto with other types of cultivated mushrooms (pioppini, pleurotus, etc.).
Instead of parsley, you can use chives or other herbs as you like.
You can replace shallot with onion or a clove of garlic.
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