Today I present to you a risotto with mushroom cream and crispy speck; a tasty first course suitable for any occasion. Perfect for a quiet family dinner, but also suitable for a lovely gathering with friends. The mushroom cream envelops the rice with all its aroma, while the speck, sautéed until crispy, adds that savory note that makes the difference. The result is a creamy risotto with a rich yet balanced flavor; one of those dishes that make you want to sit at the table and enjoy every bite. Prepare it when you need a bit of comfort… it always works!
Other risottos I recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Mushroom Cream Risotto
You can, of course, prepare this risotto with fresh mushrooms as well.
- 12 oz Carnaroli rice
- 10 oz frozen mixed mushrooms
- Half onion
- 1 clove garlic
- 3.5 oz speck (thick slices or sticks)
- 1 bunch parsley
- 100 ml dry white wine
- vegetable broth
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Skillet
Preparation of Mushroom Cream Risotto
Peel the garlic clove and finely chop it with the parsley.
In a wide pan, heat a few tablespoons of oil before adding this mixture.
When it starts sizzling, add the frozen mushrooms.
Let them soften (they will release a lot of water), then season with salt and pepper to taste and continue cooking for about ten minutes.
Meanwhile, coarsely chop the speck with a knife.
Then sauté it, without any seasoning, in a small skillet until it is golden and crispy. Then remove it from the skillet and set it aside.
When the mushrooms are cooked, transfer them to the glass of an immersion blender (set some aside for decorating the final dish) and blend them until you get a smooth cream. Set it aside.
In the same pan used for cooking the mushrooms, add a few tablespoons of oil and fry the chopped onion. Then add the rice and let it toast for a couple of minutes.
At this point, pour in the white wine and let it evaporate.
Start adding the boiling broth one ladle at a time as the previous one is absorbed, and after a few minutes, add the mushroom cream.
Incorporate it perfectly into the rice and cook it by adding the necessary broth and stirring it occasionally.
When the cooking is complete, add the crispy speck and mix all the ingredients well. Adjust the salt and pepper, if necessary.
At this point, if you like, you can cream the risotto with a knob of butter and some grated cheese. I preferred not to as it was already creamy.
Serve the mushroom cream risotto on individual plates, garnish it with the reserved mushrooms, and sprinkle with chopped parsley. Enjoy! Paola
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