Description
Creamy and flavorful Mushroom Risotto made with a combination of fresh and optional dried mushrooms, cooked slowly with Arborio rice, white wine, and vegetable or chicken stock, finished with Parmesan cheese and a touch of cream for extra richness. This classic Italian dish is perfect for a comforting meal and garnished with fresh parsley for brightness.
Ingredients
Mushrooms
- 15 g dried mushrooms (optional)
- 400 g fresh mushrooms, chopped into even-sized pieces
Base & Aromatics
- 60 g butter
- 1 onion, finely chopped
- 4 cloves garlic, crushed
Liquids
- 120 ml white wine
- 2 litres vegetable or chicken stock
Rice
- 240 g risotto rice (Arborio or Carnaroli)
Finishings
- 1/2 tbsp balsamic vinegar (optional)
- 50 g Parmesan, finely grated
- 60 ml heavy or double cream (optional)
- 1/2 tsp freshly ground black pepper
- Salt, to taste
- Chopped fresh parsley, to serve
Instructions
- Soak dried mushrooms: If using dried mushrooms, soak them in warm water for about 20 minutes until soft. Drain and set aside.
- Fry fresh mushrooms: Heat half the butter in a large saucepan or skillet over medium-high heat. Add fresh mushrooms and fry until they start to brown.
- Cook dried mushrooms: Add the soaked dried mushrooms and cook for 3 more minutes until browned, then remove all mushrooms from the pan and set aside.
- Sauté onions: Reduce heat to medium, add remaining butter to the pan, and cook onions until soft and translucent.
- Add garlic: Add crushed garlic and fry for 1 minute until fragrant.
- Simmer wine: Pour in white wine and let it simmer until reduced by half.
- Toast rice: Stir in the risotto rice, coating it evenly with wine, and cook for 2 minutes until hot to the touch.
- Add stock gradually: Add stock one ladleful at a time, stirring constantly, allowing each addition to be absorbed before adding more. Continue until rice is cooked with a creamy consistency, about 20-25 minutes.
- Add vinegar: Stir in balsamic vinegar if using.
- Finish risotto: Remove from heat and stir in Parmesan cheese and cream if using.
- Season: Add freshly ground black pepper and salt to taste.
- Combine mushrooms: Stir three quarters of the cooked mushrooms into the risotto.
- Serve: Plate the risotto topped with the remaining mushrooms and garnish with chopped fresh parsley immediately.
Notes
- Soaking dried mushrooms enhances their flavor and texture for a deeper mushroom taste.
- Butter adds richness and helps brown the mushrooms and onions.
- Use fresh mushrooms cut evenly for uniform cooking.
- White wine adds acidity and depth; dry wine is preferred.
- Use Arborio or Carnaroli rice for best creamy risotto texture.
- Vegetable or chicken stock can be used according to preference.
- Balsamic vinegar adds a slight tang and complexity but is optional.
- Parmesan cheese boosts umami and creaminess.
- Cream is optional but makes the risotto extra silky.
- Constant stirring releases starch making risotto creamy.
- Serve risotto immediately to enjoy the perfect texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
