Mushroom Risotto: The Authentic Recipe
This authentic mushroom risotto is rich, creamy, and full of flavor from sautéed porcini mushrooms and parmesan.
Nutrition Facts
Per Serving: Calories: 400 kcal, Fat: 15 g, Sodium: 600 mg, Carbohydrate: 52 g, Protein: 12 g
Descriptions
This classic mushroom risotto recipe uses porcini mushrooms to create a rich, flavorful dish. The mushrooms are cooked two ways: one portion is simmered in the vegetable broth to infuse the dish with deep umami flavor, and the other portion is sautéed separately to retain their texture and enhance presentation.
Carnaroli rice is the ideal choice for a creamy, al dente finish, while a touch of parmesan and butter makes this risotto luxuriously creamy.
Directions
1- Prepare the mushrooms: Clean and chop the mushrooms. Divide them into two portions: one for the broth and one for sautéing later.
2- Prepare the vegetable broth: In a saucepan, bring the broth to a gentle simmer with half of the mushrooms to enhance the flavor. Keep the broth warm throughout the cooking process.
3- Sauté the onion: In a large pan, heat butter and olive oil over medium heat. Sauté the finely chopped onion until it becomes soft and translucent.
4- Cook the mushrooms: Add one portion of mushrooms to the pan and sauté until golden brown. Set aside for later use.
5- Toast the rice: In the same pan, add more olive oil and butter, and stir in the carnaroli rice. Stir frequently until the rice becomes translucent, about 3-4 minutes.
6- Deglaze with wine: Add the dry white wine to the rice and stir until the liquid has evaporated.
7- Add broth gradually: Begin adding the hot broth one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue for about 18-20 minutes until the rice is cooked but still al dente.
8- Finish with butter and parmesan: Stir in a final knob of butter and a handful of grated parmesan cheese.
9- Sauté the remaining mushrooms: In a separate pan, sauté the reserved mushrooms with garlic, shallots, and parsley in butter and olive oil until golden brown.
10- Plate the risotto: Serve the risotto in bowls, topping each with the sautéed mushrooms, a sprinkle of parsley, freshly ground pepper, and more parmesan if desired.
Note's
- Carnaroli rice is preferred for its creamy yet firm texture, but you can substitute arborio rice if unavailable.
- Add the broth gradually and stir constantly to release the starch from the rice, which creates the risotto’s creamy texture.
- For a vegetarian version, use vegetable broth; for extra richness, substitute with chicken broth.
- Garnish with more parmesan or truffle oil for a luxurious finish.
Ingredients
- 1 pinch of salt
- 1 pinch of black pepper
- 2 sprigs of flat-leaf parsley, chopped
- 1 onion, finely chopped
- 1 vegetable bouillon cube
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces porcini mushrooms, divided
- 1 ½ cups carnaroli rice
- ¾ cup dry white wine
- 1 tablespoon grated parmesan cheese
- 1 clove of garlic, minced
- 1 shallot, minced
