Mushroom Risotto Recipe Guide

Mushroom Risotto is a timeless Italian classic, enjoyed in many regions across Italy, but it’s especially popular in the northern areas like Piedmont and Lombardy, where mushrooms are abundant in the forests. Based on my overall experience, let me show you how I make this comforting, creamy dish that pairs perfectly with a glass of white wine.

Notes:

Risotto is best served fresh, but it can be stored in the fridge for 1-2 days. However, it won’t have the same creamy texture after reheating. I recommend reheating it slowly with a little extra broth or water to restore some of the creaminess.

Prep Time: 15 minutes

Course: Main Course

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Ladle
• Strainer
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Ingredients:

• 1 ¼ cups (240 g) Arborio rice
• 7 oz (200 g) mixed mushrooms (e.g., champignon, porcini)
• ½ onion, finely chopped
• 4 ¼ cups (1 L) vegetable or mushroom broth
• 2 tbsp butter (or olive oil for dairy-free)
• 2 tbsp olive oil
• ½ cup dry white wine
• 2 oz (60 g) Parmesan cheese, grated
• Salt and white pepper to taste
• Fresh parsley, chopped
• Optional: 1 clove garlic, minced (for extra flavor)
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Method:

1. Prepare the Broth: Start by heating the broth in a separate pan. Keep it simmering on low heat as you cook the risotto. This will help the rice cook evenly.
2. Cook the Mushrooms: Clean the mushrooms, removing the stems and slicing them into thin pieces. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot. Add the mushrooms and sauté them until golden brown, about 5 minutes. If you want a deeper mushroom flavor, consider adding a clove of minced garlic during this step.
3. Cook the Onions: In the same pot, add the chopped onions and cook them over medium heat until soft and translucent, about 4 minutes.
4. Toast the Rice: Add the Arborio rice to the pot and stir it for 2 minutes to lightly toast it. This step is crucial as it helps the rice absorb the liquid more evenly.
5. Deglaze with Wine: Pour in the white wine, stirring constantly, and let the alcohol evaporate.
6. Add the Broth: Begin adding the hot broth, one ladle at a time, stirring continuously. Wait for the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes, until the rice is al dente.
7. Finish the Risotto: Once the rice is cooked, stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste. If the risotto seems too thick, add a bit more broth or water to reach your desired consistency.
8. Garnish: Stir in the chopped parsley for a fresh, aromatic finish. Serve hot, and drizzle with a little extra olive oil for added richness.

Variations:

• Dairy-Free: Replace the butter with olive oil and skip the Parmesan, or use a dairy-free cheese alternative.
• Mushroom Varieties: Feel free to mix in different types of mushrooms, such as shiitake or oyster mushrooms, to vary the flavor.
• Meat Lovers: Add pancetta or cooked chicken for a more substantial dish.

Tips:

• Stirring constantly helps release the starch from the rice, which makes the risotto creamy.
• For a deeper mushroom flavor, use dried mushrooms to make the broth.
• Keep the broth hot while cooking to maintain a steady temperature for the rice.
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Nutritional Information (per serving):

• Calories: ~450
• Carbs: 75g
• Protein: 9g
• Fat: 14g
• Fiber: 3g

I hope this guide has made making Mushroom Risotto seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comment below. I love hearing feedback from real people like you, so please leave your honest comment.