A simple and tasty main course that recalls autumn… the mushroom season.
This is a recipe that does not require cleaning the mushrooms, just soaking them. We’ll use the filtered water from the mushrooms along with the broth to cook the rice. This enhances the flavor of the mushrooms.
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- Difficulty: Easy
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups Carnaroli rice
- 3/4 cup butter
- 3.5 oz dried mushrooms
- 1/2 cup Grana Padano cheese, grated
- 2 cups vegetable broth
Tools
- Strainer
Steps
The stars of this classic Italian dish are mushrooms. We soak them in plenty of warm water for about 20 minutes to rehydrate them. Consider about a quart of water for 1.4 oz of mushrooms.
After the soaking time, pass the water with the mushrooms through a strainer and set them aside. Strain the water again and keep it aside.
Put a large pot on the heat with 3 tablespoons of butter. Once melted, add the rice and toast it. Pour a couple of ladles of the filtered mushroom water and stir until absorbed.
Add more mushroom water, salt, and a handful of mushrooms. Stir and let absorb.
Alternate the mushroom water with the broth. Adjust the proportions based on how strong you want the mushroom flavor. For example, with my two daughters, I try not to make it too strong to ensure they like it. Add the liquid only when most of it has been absorbed.
Once cooking is complete, remove the pot from the heat and stir in cold butter and Parmesan cheese.
Add the chopped parsley and some pepper, then stir again.
The risotto is ready to be served and enjoyed hot. You’ll smell a delightful aroma!!
Try it yourself and let me know 😉
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