The mushroom risotto is a simple and tasty recipe that will allow you to taste a dish with a delicious and savory flavor.
If you like mushrooms, don’t forget to read the recipe
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 545.25 (Kcal)
- Carbohydrates 74.39 (g) of which sugars 1.81 (g)
- Proteins 13.02 (g)
- Fat 21.71 (g) of which saturated 2.19 (g)of which unsaturated 0.43 (g)
- Fibers 1.67 (g)
- Sodium 662.37 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 4 cups vegetable broth
- 3.5 oz mushrooms
- 1 tbsp extra virgin olive oil
- 1.75 oz robiola
- to taste salt
Tools
- 1 Pan
- 1 Pot 2 qt
- 1 Cutting Board
- 1 Knife
- 1 Spoon
Procedure
This risotto can be prepared using various types of mushrooms which will change the flavor of the recipe. You can use the classic cultivated champignons or more precious mushrooms like pioppini, chanterelles, or porcini.
If you have time, I recommend preparing fresh homemade broth. If you’re in a hurry, use classic flavorings.
While the broth is boiling, we’ll prepare the mushrooms, which should be cleaned and cut. Do not wash the mushrooms with water but remove the dirt with a damp cloth.
Once cleaned, cut the mushrooms into slices or cubes according to your personal taste.
Once cleaned, place the mushrooms in a pan with a drizzle of oil and toast them over medium heat. The goal is to flavor the risotto.
After 1-2 minutes of cooking, remove them from the pan and set the mushrooms aside to focus on toasting the rice.
Place a pot on the stove, and when it’s hot, add the rice. Toast it for another 2 minutes, stirring or tossing it so it doesn’t burn.
The risotto is toasted when you can feel the heat passing through when you place a hand above the pan.
Deglaze with white wine and let it evaporate. Do not use too much wine to not overpower the flavor of the ingredients; add it little by little and use your nose as a guide.
If you smell a good aroma, it’s fine; an acidic smell means you’ve added too much wine.
Add the hot broth one ladle at a time and wait until it has been absorbed before adding more. The flame for cooking the risotto should be medium-low.
Repeat the process until the risotto is fully cooked (about 12-15 minutes depending on the type of rice used).
Five minutes before the end, add the mushrooms you pre-cooked earlier to the risotto so they can release their flavor and taste into the dish.
Remove the risotto from the heat, add the robiola, and gently stir until it disappears into the risotto, leaving it creamy and wave-like, absorbing the remaining broth.
Your mushroom risotto is ready!
Plating Tips:
If you want an extremely creamy and flavorful risotto, you can blend some of the mushrooms until you get a thick cream to add to the risotto while cooking. You can use this technique for flavorful and less precious mushrooms where the aesthetic impact is less beautiful compared to chanterelles, porcini, or Caesar’s mushrooms.
Mushroom Risotto Wine Pairing:
I recommend a full-bodied red wine with good aging that can enhance the earthy notes of the mushrooms, boosting their taste, such as a Nebbiolo from the Langhe.
