A fragrant and easy-to-make mushroom risotto is a rich and creamy treat. I prepared it with champignon mushrooms, easier to find and available for a longer period. Also perfect in this season is the cheesy pumpkin risotto.
I love enjoying it when it’s cold outside, with the stove on, a delicious and comforting treat. You can also use frozen champignons if you can’t find fresh ones. Let’s get to work and prepare the mushroom risotto together.
OTHER RISOTTOS
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 15Servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing mushroom risotto
- 11 oz Carnaroli rice
- 1.1 lbs champignon mushrooms
- 3 cloves garlic
- 4 tbsps extra virgin olive oil
- 4 cups vegetable broth
- 1 oz butter
- 1 oz grated Parmesan cheese
- 1 tbsp chopped parsley
Tools
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- Pans
- Casserole
Steps for preparing mushroom risotto
Clean the mushrooms by removing the earthy part of the stem and wiping them with a damp cloth. Slice them. In a pan, pour a drizzle of oil with garlic. When it sizzles, add the mushrooms, salt, and cook for 10-15 minutes.
In a saucepan, infuse the oil with garlic. Remove the garlic and add the rice, toasting it. Then gradually pour the hot broth and bring it to a boil, stirring often. I salted the broth, if the broth you use is not, adjust the salt.
At the end of cooking, add the mushrooms, butter, Parmesan, and parsley to the rice. Stir and let it rest for a few minutes before serving.
Storage
You can store the rice in the fridge until the next day.
You can store the rice in the fridge until the next day.
