The Caesar’s mushroom risotto is a very tasty autumn first course thanks to the delicate, slightly sweet, and aromatic flavor provided by the mushrooms.

Caesar’s mushrooms are a very prized and sought-after variety of mushrooms. Their cap shape resembles an egg, which is why they are called that way.

The cap is orange and closed when young, while it expands with maturation.

They are found in woods under chestnut, pine, or oak trees. Those used in my recipe are from Badalucco, a small village located in Liguria’s inland that always gives us excellent genuine products.

Both the cap and the stem are edible, they have a fleshy texture and are excellent both raw, seasoned with oil and lemon, and cooked, as is the case here.

Cleaning practice is essential. In fact, they should be washed quickly under cold water and then dabbed with a dry cloth so they do not absorb too much water. If very dirty, they can be scraped with a sharp knife.

The risotto I present today has an intoxicating aroma and taste that will captivate you at the first bite.

Ingredients for Caesar’s mushroom risotto

1 1/4 cups Carnaroli rice
1.1 lbs fresh Caesar's mushrooms
1 glass white wine
1/2 onion
1 quart vegetable broth
to taste extra virgin olive oil
to taste fine salt
2 tbsps butter

Tools

1 Frying Pan
1 Wooden Spoon
1 Chopper
1 Cutting Board
1 Knife

Steps for preparing Caesar’s mushroom risotto

To prepare the delicious and fragrant Caesar’s mushroom risotto, start by carefully cleaning the mushrooms as described above and peeling the onion. Then, using a chopper chop half an onion and on a cutting board with the help of a knife, cut the mushrooms, both the cap and the stem, into small pieces.

Meanwhile, in a non-stick pan, pour a half finger’s depth of extra virgin olive oil and heat it. Then add the chopped onion and let it brown for a few minutes, then the mushrooms and let them brown for 3/4 minutes over medium-high heat so they lose excess water.
At this point, add the Carnaroli rice and let it toast, stirring with a wooden spoon for a few minutes. Then, pour in the glass of white wine and let it evaporate. Next, lower the heat and gradually add a few ladles of broth, the salt, and cook. Finally, add the grated Parmesan and the butter, mix well to perfectly combine the ingredients, and let it rest with the lid on for two to three minutes.
Our risotto is now ready to be served … enjoy your meal!