Autumn brings with it irresistible scents and flavors: pumpkin, chestnuts, and of course, mushrooms. I love them in all their versions and couldn’t resist preparing them in a classic Italian dish. Today I propose a mushroom risotto with porcini, simple and flavorful, perfect for cooler days. Even though this time I used frozen mushrooms, the result was surprisingly tasty, creamy, and fragrant, proving that with the right care, you can achieve a great dish on any occasion.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 oz parboiled rice
- 2 cups vegetable broth
- 7 oz mushrooms (champignon, pleurotus, cardoncelli, pioppini, and porcini)
- 2 tbsps butter
- 1 oz white wine
- 1 clove garlic
- extra virgin olive oil
- salt
Preparation
To prepare the porcini mushroom risotto, start with the mushrooms. If using fresh ones, clean them thoroughly and dice them, except for the champignon, which should be sliced, and the pioppini, which can be left whole. Alternatively, you can use mixed frozen mushrooms; in this case, take them out of the freezer at least 20 minutes before preparation and let them thaw.
Take a pan, pour a drizzle of extra virgin olive oil, and add the peeled garlic clove. Let it gently brown, then remove it. Add the mushrooms, a pinch of salt, stir, and let cook on low heat for about 10 minutes. Midway through cooking, deglaze with the wine and let it evaporate.
Meanwhile, in a non-stick pot, toast the rice for a couple of minutes, then add two ladles of vegetable broth and stir. When the rice has absorbed the liquid, add another ladle of broth, continuing to stir often. Proceed this way until cooking is complete, about 12-15 minutes.
Once the mushrooms are ready, turn off the heat. Pour the rice into the pan with the mushrooms, add a knob of butter, and mix over low heat.
Serve the risotto hot.
Tips
If using frozen mushrooms, for a more intense flavor, you can replace the classic vegetable broth with a broth prepared with water and mushroom stock cubes.
Additionally, along with the butter, you can add grated Parmesan cheese, if you like.
