Mushroom and speck risotto is a first course that is creamy, comforting and full of aroma, perfect for the colder seasons but irresistible all year. This recipe is featured in two collections on the blog: “Winter Risotto Recipes” and “Autumn Risottos: many seasonal recipes.”
Champignon and speck risotto is economical and ideal for a family lunch, a dinner with friends or even a special occasion, since it combines simplicity and refinement in the same dish. With a few genuine ingredients you get a creamy, fragrant and flavorful result that will win you over at the first bite.
In this recipe I will guide you step by step in preparing a creamy, well-mantecated mushroom and speck risotto, like the one you see in the photos, with all the tips to achieve the perfect texture and a balanced flavor. A homely, authentic recipe that smells of tradition but is also perfect for everyday cooking.
If you love creamy risottos, intense yet delicate at the same time, this mushroom and speck risotto will surely become one of your favorite first courses. If you love risottos all year, check out our collection dedicated to Summer Risottos. Ready to follow me in the kitchen? Let’s go and discover how to make creamy mushroom and speck risotto. Before heading to the kitchen, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make creamy Mushroom and Speck Risotto
- 1 3/4 cups Carnaroli rice (or risotto rice)
- 14 oz champignon mushrooms (or mixed mushrooms with porcini)
- 4 oz speck, diced (or cut into strips)
- 2 scallions (large or 1 leek)
- as needed vegetable broth (hot)
- 1 glass white wine
- 1/2 cup grated Parmesan
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- as needed chopped parsley
- 3 tbsp spreadable fresh cheese (or another 2 tbsp butter)
- as needed black pepper (if desired)
Tools
- Pots
Preparation of creamy Mushroom and Speck Risotto
Clean the mushrooms thoroughly, removing any traces of soil, and cut them into pieces that are not too small. Slice the leeks (or scallions) finely.
In a large pan, heat the extra virgin olive oil together with the butter, add the cleaned and sliced scallions and let them soften gently over low heat until they are soft and translucent. Add the speck, cut into strips (if using slices) or diced, and let it brown briefly.
Add the mushrooms and cook, stirring, until they release their liquid and are well flavored. Adjust the salt.
In a separate saucepan, toast the rice dry for about one minute,
then deglaze with the white wine and let it evaporate completely.
Begin cooking by adding the hot broth little by little, stirring frequently. After about five minutes, add the mushroom and speck mixture.
Continue cooking, adding more broth only when the previous amount has been absorbed, until you obtain a creamy risotto cooked al dente.
With the heat off, add the butter and grated Parmesan and stir vigorously to mantecate; I prefer to add spreadable cheese instead of butter because I love the creaminess it gives.
Finish with chopped parsley and a sprinkle of black pepper if desired, then serve the mushroom and speck risotto immediately while hot.
Storage, notes and tips
The mushroom and speck risotto should preferably be eaten just after preparation, when it is creamy and fragrant. If there are leftovers, it can be stored in the refrigerator for a maximum of 24 hours in an airtight container.
To reheat it, it is recommended to add a tablespoon of broth or hot water and warm it over low heat, stirring, to restore creaminess, or prepare savory pastries with leftover risotto or a rice pie with leftover risotto.
For an even more flavorful result, you can use mixed mushrooms or porcini, fresh or rehydrated dried ones. The ideal rice for this recipe is Carnaroli or Arborio, as they ensure a creamy texture without overcooking.
The final mantecatura is essential: butter and Parmesan should always be added with the heat off to obtain a soft and velvety risotto. For an extra touch of flavor you can add spreadable cheese or replace the butter with it.
If you prefer a milder version, you can reduce the amount of speck or replace it with cooked ham.
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FAQ (Questions and Answers)
Can I use frozen mushrooms?
Yes, you can use frozen mushrooms, but thaw and cook them before adding to the risotto.
Can I prepare the risotto in advance?
Risotto is best just made. If necessary, it can be prepared in advance and reheated by adding a little hot broth, but it won’t be as good as freshly made.
Which rice is best for mushroom and speck risotto?
Carnaroli and Arborio are the most suitable because they hold up well to cooking and guarantee creaminess.
Can I skip the wine?
Yes, wine is optional and can be omitted without compromising the dish.
Can risotto be frozen?
Freezing risotto is not recommended, as it loses texture and creaminess.
