Mushroom Risotto, a first course from the Italian tradition that, like all classics, we find in a thousand versions. This one is made with dried mushrooms, has a very intense taste and aroma, and can be prepared all year round.
I used mixed dried mushrooms and, once soaked, I chopped them a bit with a knife so that Aaron, my son, wouldn’t wrinkle his nose while eating it. You can skip this step if you prefer.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups Carnaroli rice
- 1.4 oz dried mushrooms
- 1 tbsp Grana Padano DOP
- 1 tsp butter
- chopped parsley
- 1 drizzle extra virgin olive oil
- vegetable broth
- salt
- pepper
How to prepare Mushroom Risotto
Soak the mushrooms in warm water and let them soak in a bowl for 30 minutes. After the time has passed, drain them and filter the soaking water through a cheesecloth to remove all residues and set aside.
Place a pan on the stove, and when it’s hot, add a drizzle of oil, the rice, and toast it, stirring for a couple of minutes. Add a bit of broth and the mushrooms, which I chopped to avoid large pieces.
Stir and add the filtered soaking water, continue stirring occasionally and add broth as it dries up, until the rice is cooked. Once cooked, turn off the heat and add the butter, Grana Padano, a dash of pepper, and the chopped parsley.
Stir to cream the risotto, taste, and if necessary, adjust the salt.
Divide into plates and serve immediately.
