Mushroom risotto
My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will ever taste! Risotto with mushrooms and what's tastier... An easy and tasty first course, perfect for spring and that I love. I couldn't wait for the greengrocers to lower the prices of mushrooms a bit to be able to prepare it and finally this morning here is a human price... but not too much unfortunately then I opted for porcini mushrooms mixed with dried mushrooms but still it is very good all the same. You can't not try it and you know why?
For the mushrooms I used mixed mushrooms, with pegs, but also porcini mushrooms and it came really special. But if you prefer you can use the quality you prefer, even with simple mushrooms it will be equally delicious. Preparing the risotto will be very simple with some small tricks to make it creamy and really special! So let's run to the kitchen and prepare together a delicious creamy mushroom risotto.
Ingredients
320 g Carnaroli rice (or Arborio)500 g mushrooms (mixed)800 ml Vegetable broth30 g butterhalf glasses White wine4 tablespoons Parmigiano Reggiano (grated)Extra virgin olive oilhalf onion (white)1 clove Garlic1 sprig Parsley
Preparation
Clean the mushrooms, removing the earthy end and wash them quickly under water. Then cut them into pieces and let them cook for 10 minutes in a pan with a clove of garlic and 2 tablespoons of extra virgin olive oil, turning them often with a wooden spoon. Pour the rice into a saucepan with the thinly sliced onion and 20 grams of butter. Let it toast over medium heat, turning it often. Pour the mushrooms into the saucepan after removing the garlic clove. Mix well. Then pour half a glass of white wine into the saucepan and let it evaporate. Continue cooking the Risotto by pouring a ladle of boiling vegetable broth into the saucepan and let it absorb before adding more. Always continue to turn the rice often with a wooden spoon. The cooking of the Risotto will be approximately 16-18 minutes, but it also depends on the quality of the rice you use, so I recommend you always taste it. At the end of cooking, adjust the salt, mix well, turn off the heat and add a tablespoon of butter and grated parmesan. Mix well, cover the saucepan and let the creamy mushroom risotto rest for a few minutes. This is the secret to having a creamy risotto! Finally sprinkle with chopped parsley and serve your creamy risotto.
TipFor convenience you can also use frozen mixed mushrooms and the risotto will be equally delicious!
My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will ever taste! Risotto with mushrooms and what's tastier... An easy and tasty first course, perfect for spring and that I love. I couldn't wait for the greengrocers to lower the prices of mushrooms a bit to be able to prepare it and finally this morning here is a human price... but not too much unfortunately then I opted for porcini mushrooms mixed with dried mushrooms but still it is very good all the same. You can't not try it and you know why?
For the mushrooms I used mixed mushrooms, with pegs, but also porcini mushrooms and it came really special. But if you prefer you can use the quality you prefer, even with simple mushrooms it will be equally delicious. Preparing the risotto will be very simple with some small tricks to make it creamy and really special! So let's run to the kitchen and prepare together a delicious creamy mushroom risotto.
Ingredients
320 g Carnaroli rice (or Arborio)
500 g mushrooms (mixed)
800 ml Vegetable broth
30 g butter
half glasses White wine
4 tablespoons Parmigiano Reggiano (grated)
Extra virgin olive oil
half onion (white)
1 clove Garlic
1 sprig Parsley
Preparation
Clean the mushrooms, removing the earthy end and wash them quickly under water. Then cut them into pieces and let them cook for 10 minutes in a pan with a clove of garlic and 2 tablespoons of extra virgin olive oil, turning them often with a wooden spoon. Pour the rice into a saucepan with the thinly sliced onion and 20 grams of butter. Let it toast over medium heat, turning it often. Pour the mushrooms into the saucepan after removing the garlic clove. Mix well. Then pour half a glass of white wine into the saucepan and let it evaporate. Continue cooking the Risotto by pouring a ladle of boiling vegetable broth into the saucepan and let it absorb before adding more. Always continue to turn the rice often with a wooden spoon. The cooking of the Risotto will be approximately 16-18 minutes, but it also depends on the quality of the rice you use, so I recommend you always taste it. At the end of cooking, adjust the salt, mix well, turn off the heat and add a tablespoon of butter and grated parmesan. Mix well, cover the saucepan and let the creamy mushroom risotto rest for a few minutes. This is the secret to having a creamy risotto! Finally sprinkle with chopped parsley and serve your creamy risotto.
Tip
For convenience you can also use frozen mixed mushrooms and the risotto will be equally delicious!
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