Risotto with mixed mushrooms and speck, creamy and inviting, an easy-to-prepare main course with guaranteed results.
The Risotto with mixed mushrooms and speck is made in autumn using the seasonality of champignon and porcini mushrooms, but by using frozen mushrooms, this risotto will be perfect in any season of the year.
With just a few simple steps, we can serve an irresistible, fragrant, and creamy main course that everyone will love.
For this recipe, I used the Knorr’s Vegetable Broth Heart that I found in my September 2023 Degusta Box. “The Vegetable Broth Heart has all the taste and aroma of homemade broth. Ideal for a rich-tasting broth or to intensify the flavor of your pan preparations. With natural ingredients and vegetables from sustainable agriculture. (cit.)”
Of course, if you don’t have this broth, you can prepare it at home following your family’s recipe or buy it at the supermarket, the important thing is to have an excellent broth because the risotto will absorb all its flavor.
Some of my recipes that might interest you:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup Carnaroli rice
- 9 oz frozen mushrooms (mixed: porcini and champignon)
- 3.5 oz speck slices
- Half cup dry white wine
- 1 clove garlic
- 4 cups vegetable broth
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 3.5 oz butter
- 3 tablespoons grated Parmesan (generous)
- to taste chopped parsley
Tools
- 1 Saucepan
- 1 Pot
- 1 Wooden spoon
How to Make Risotto with Mixed Mushrooms and Speck
Prepare the vegetable broth as you prefer and keep it on low heat to stay warm.
In a saucepan pour abundant oil and the peeled and crushed garlic clove. Sauté the garlic until golden, without burning it, then remove it.
Move the saucepan off the heat, wait a few moments to let the oil temperature drop to avoid splashing, then add the mushrooms.
Return the saucepan to the heat, lightly salt, and cook the mushrooms for about ten minutes, then add the speck cut into strips and brown it, stirring often.
Once the mushroom cooking water has evaporated, add the rice and toast it, stirring frequently, trying not to burn it.
When the rice begins to stick to the bottom of the pan, pour in the white wine and let it completely evaporate over high heat, stirring.
Once the wine has evaporated, pour in two ladles of boiling broth and stir.
Cook the Risotto with mixed mushrooms and speck by adding one ladle of broth at a time, adding the next ladle when the previous one is completely absorbed by the rice.
Once cooking is complete, turn off the heat and leave the risotto slightly brothy.
Add the chopped parsley, a grind of black pepper, the butter in pieces and the grated Parmesan, cover the pot and let the risotto rest for a few minutes.
Remove the cover, stir with a wooden spoon.
Taste the risotto and adjust the salt and pepper if necessary, then serve the Risotto with mixed mushrooms and speck accompanied by more grated Parmesan on the side, which each diner can add to their liking.
Tips and Variations for Risotto with Mixed Mushrooms and Speck
The mushroom and speck risotto keeps in the fridge for up to two days, stored in an airtight container.
When reheating, warm it up with a splash of broth, milk, or water.
It’s not recommended to freeze it.
You can also use fresh mushrooms for this recipe.
Instead of butter for the final creaming, you can also use stracchino, spreadable soft cheese, robiola, taleggio, or any soft cheese you prefer.
