With winter approaching, there’s nothing more comforting than a hot and creamy risotto, capable of enveloping the senses with intense aromas and rich flavors on the coldest evenings. Risotto is a dish that combines simplicity and taste, perfect for both a family dinner and a more special evening.
Many think that for a truly tasty mushroom risotto, only fresh porcini mushrooms, picked in the morning from the woods, are needed… but the reality is different: frozen mushrooms are a practical and versatile alternative that allows for a surprisingly close result to fresh mushrooms. They retain much of the original flavor and texture, are always available, and allow you to cook without stress, without compromising the quality of the dish.
In this recipe, I will guide you step by step in preparing a risotto with frozen mushrooms, sharing all the necessary tips to:
– achieve a creamy and perfect texture;
– enhance the flavor of the mushrooms even without freshness;
– finish the dish with an impeccable creaming that makes the risotto velvety and fragrant.
This dish is ideal for those looking for a simple yet satisfying preparation that combines taste, comfort, and practicality. Prepare it for a quick but refined dinner or as comfort food to indulge in a culinary cuddle on cold winter evenings: it will win you over at the first taste.
- Difficulty: Easy
- Cost: Economical
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12.3 oz Frozen mushrooms
- 11.3 oz Carnaroli rice
- 1 Onion
- 1 2 cups l Vegetable broth
- 2 tbsps Olive oil
- 1 oz Butter
- to taste Salt
- Half glass White wine
- to taste Parsley
- 2.1 oz Parmigiano Reggiano DOP
Tools
- 3 Pots
- 1 Wooden Spoon
- 1 Ladle
- 1 Knife
- 1 Cutting Board
Preparation
Prepare the vegetable broth:
If you have time, prepare a vegetable broth with celery, carrot, and onion, allowing the vegetables to simmer for about 30 minutes. Alternatively, you can use a vegetable stock cube or a homemade or commercial vegetable granule. Keep the broth warm over low heat while you work on the risotto.
Practical Tip: You can heat part of the water with the kettle to save time, so the broth will be ready when you need it.
Sauté the onion and cook the mushrooms:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and let it sauté until it becomes translucent. Then, add the frozen mushrooms directly into the pot. Cook the mushrooms until they thaw and release their water, about 10-15 minutes. At this point, deglaze with a bit of white wine and let the alcohol evaporate.
Toast the rice:
In another pot, toast the rice dry, without adding any fats, for about 3-4 minutes, stirring frequently. Toasting the rice is a fundamental step to seal the starch and achieve a creamy risotto. When the rice is well-heated, transfer it to the pot with the mushrooms.Cook the risotto:
Start adding the hot broth one ladle at a time, stirring constantly. Wait for the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, until the rice is al dente. Taste during cooking to check the flavor and consistency.
Tip: If the broth runs out before the risotto is cooked, add hot water. I always keep the kettle ready next to the stove.Final creaming:
When the risotto is almost ready, adjust the salt (remember to account for the salt present in the broth and the Parmigiano you’ll add later). Add a knob of butter and a handful of chopped parsley to give the dish a touch of freshness. Finally, turn off the heat and generously incorporate the grated Parmigiano, mixing well to cream the risotto until it reaches a creamy and velvety consistency.
Your frozen mushroom risotto is ready to be served. Plate immediately and, if desired, add an extra sprinkle of Parmigiano and a few fresh parsley leaves for decoration. This risotto is perfect for a comfort dinner on cold winter nights.
Useful Tips
Watch the salt: If you use a vegetable cube, be careful not to add too much salt to the risotto, as it might become overly salty once the Parmigiano is added. Always taste during preparation to adjust the flavor.
Cooking mushrooms: Do not thaw the mushrooms before cooking! Put them directly in the pan while still frozen to maintain their texture and prevent them from becoming mushy.
Variations: If you want to enrich the risotto, you can add a bit of fresh cream towards the end of cooking for an even creamier result, or add a splash of lemon juice to enhance the mushroom flavors.
Why Choose Frozen Mushrooms
Frozen mushrooms retain much of the flavor and texture of fresh mushrooms, allowing you to always have a ready-to-use ingredient. Do not thaw them before cooking.
The Right Rice for Risotto
Carnaroli: ideal for creaminess and compact texture
Arborio: a good compromise
Vialone Nano: very soft, absorbs a lot of broth
Roma: works, but the risotto will be slightly less creamy
Dry toasting the grains is essential: it seals the starch and allows for a gradual release during cooking.
FAQ – Frozen Mushroom Risotto
Can I use other types of rice?
Yes, you can use Arborio or Vialone Nano rice, but Carnaroli is the most suitable for achieving a creamy consistency.
How do I prevent the risotto from becoming too dry?
Make sure to add the broth one ladle at a time, stirring constantly. If the risotto becomes too dry, add a bit of extra hot broth.
Preparing a risotto with frozen mushrooms is simple, practical, and surprisingly tasty. It allows you to always have a creamy, fragrant, and comforting dish ready, ideal for cold evenings or an impromptu dinner.
Remember that small details make the difference: toasting the rice, adding the broth one ladle at a time, and creaming with butter and Parmigiano will make your risotto perfect. Frozen mushrooms help maintain flavor and texture without needing to rush to the market or clean fresh ingredients, making the recipe accessible to everyone.
If there’s leftover risotto, you can store it in the refrigerator for 1-2 days and reheat it with a bit of broth or hot water to regain the original creaminess.
In short, with this recipe, you can bring to the table an elegant and comforting dish, without stress, ready to win over all diners. Try it and discover how simple it can be to turn a few ingredients into true winter comfort food!,
