The champignon mushroom and parmesan risotto is a creamy and simple first course to prepare, perfect for bringing to the table all the aroma of fresh autumn mushrooms combined with the soft creaminess of parmesan that enhances its goodness.
With few ingredients and some precautions, you get a risotto with a delicate flavor but rich, ideal for both a quick dinner and a family lunch.
But for me, this dish is also a special memory. Many years ago we rented a little house with a garden near Monterenzio with my ex-husband’s colleagues: those were carefree days, filled with laughter and adventures. With the guys (and their girlfriends) from the Il Resto del Carlino expeditions, we set off into the woods in search of mushrooms: some nice parasol mushrooms, a porcini (yay), and many champignons that went straight into the pan.
Coming back with a full basket was a way to improvise simple dishes to share together.
In the kitchen, I didn’t have many tools: I managed with what was there and still remember the time I rolled out tagliatelle dough with a bottle instead of a rolling pin! They were moments of simplicity, freedom, and enthusiasm, where happiness was felt without fully realizing it, sigh.
Today, preparing this champignon mushroom and parmesan risotto, I like to think of that innocence and hope that may no longer be there, but remain alive in my memories as a young woman. And every spoonful smells a bit of those woods and that simple joy that is unforgettable.
WELL, forgive me!
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I have opened a channel for recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Also on THEME recipe with mushrooms, I leave you other easy proposals just below:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 1 Minute
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
Ingredients
- 11.3 oz rice (for Carnaroli risotto)
- 10.6 oz champignon mushrooms
- 1 shallot
- 2.8 tbsp butter
- 2.1 oz Parmigiano Reggiano DOP (grated)
- 3 tbsp extra virgin olive oil
- 1/2 cup dry white wine
- 1 clove garlic
- to taste salt
- to taste pepper
- to taste vegetable broth (about 1 liter)
Tools
- Spatulas
- Rice Cookers
- Ladles
PREPARATION
First, I clean the mushrooms, slice them, and sauté them in a pan with a drizzle of oil and a clove of garlic. I season with salt and pepper and set aside.
In a saucepan, I sauté the SHALLOT finely chopped with 20 g of butter and a drizzle of oil.
I add the rice and toast it for a couple of minutes, stirring constantly, then deglaze with the dry white wine and let it evaporate.I continue cooking by adding a ladle of hot broth at a time, stirring continuously.
Halfway through cooking, I add the champignon mushrooms that I had sautéed in the pan. I continue with the broth until the rice is cooked (about 15-18 minutes).With the heat off, I stir in the remaining butter and the parmesan. I mix well, cover the pot for a minute, and then serve my risotto with a sprinkle of Parmesan.
Simple, inexpensive, and delicious!
Enjoy your meal and happy cooking! Annalisa
Variations
Besides champignons, in the risotto you can use:
– Fresh or dried Porcini → the finest, intense aroma, and strong flavor.
– Chanterelles (or girolle, golden chanterelles) → fleshy, slightly fruity, excellent with parmesan.
– Pleurotus (or oyster mushrooms) → easy to find in the supermarket, firm texture.
– Honey mushrooms → more rustic flavor, boil first for safety because they contain thermolabile toxic substances (water-soluble) that can cause gastrointestinal problems if eaten raw or undercooked. Therefore, they should always be boiled in boiling water for about 15-20 minutes, drained, and only then sautéed in the pan or added to the risotto.
– Frozen mixed wild mushrooms → practical and already cleaned, ideal if you don’t have fresh mushrooms.
