Ultimate Italian Mushroom Risotto Recipe
Risotto, the pride of Northern Italian cuisine, is a dish that embodies comfort, elegance, and the magic of simplicity.
A symphony of grains absorbing flavor, risotto’s transformative journey from humble ingredients to a creamy delight has fascinated food enthusiasts worldwide.
In this guide, we’re diving deep into the heart of this classic dish, sharing the secrets of creating the perfect Ultimate Italian Mushroom Risotto.
Whether you're a seasoned chef or someone just beginning their culinary journey, this recipe is bound to become a favorite in your repertoire.
- 20 g dried porcini mushrooms, soaked in warm water
- 1 onion, finely chopped
- 2 sticks of celery, finely chopped
- 1 tablespoon olive oil
- 1 bunch of fresh thyme, leaves stripped
- 350 g mixed fresh mushrooms, roughly chopped
- 1.2 litres organic vegetable stock
- 300 g Arborio risotto rice
- 125 ml white wine
- 35g Parmesan cheese, finely grated
- 20g unsalted butter
- Salt and pepper, to taste
Preparation of Ingredients:
Begin by soaking the dried porcini mushrooms in a bowl with warm water. Finely chop the onion and celery.
Roughly chop or tear the mixed fresh mushrooms. If there are any smaller, delicate mushrooms, keep them whole.
In a large high-sided pan, heat the olive oil over medium heat. Add the chopped onions and celery.
Stir in half of the stripped thyme leaves. Sauté this mixture for about 10 minutes or until the vegetables are soft and translucent, stirring occasionally.
Drain the soaked porcini mushrooms, reserving the soaking liquid. Roughly chop the porcini and add them to the pan.
Add the mixed fresh mushrooms to the pan and stir. Cook for 5 minutes or until the mushrooms begin to soften.
Pour the risotto rice into the pan. Stir constantly for about 2 minutes to ensure each grain is well-coated with the oil and starts to turn translucent on the edges.
Pour in the white wine and continue stirring until most of the wine has been absorbed by the rice.
In a separate pot, heat the vegetable stock and the reserved porcini soaking liquid (avoiding the last gritty bit).
Once hot, start ladling the stock mixture into the risotto pan, one ladle at a time. Wait for each ladle of stock to be fully absorbed before adding the next one.
This process is essential for achieving the creamy texture of the risotto and should take about 20 minutes. Remember to stir frequently to help release the starches from the rice.
Once the rice is cooked but still has a slight bite (al dente) and the risotto looks creamy, turn off the heat.
Add the finely grated Parmesan cheese, the remaining thyme leaves, and unsalted butter. Beat these ingredients into the risotto until fully combined.
Season with salt and pepper to taste.
Let it Rest:
Cover the pan and let the risotto sit for about 2 minutes. This rest time allows the flavors to meld and the risotto to achieve the perfect creamy consistency.
Serve the risotto immediately while it's still warm and creamy. Garnish with some extra Parmesan and a few thyme leaves if desired.
- Rice Choice: Arborio rice is the standard choice for risotto due to its high starch content. Other varieties like Carnaroli or Vialone Nano can also be used for slightly different textures and results.
- Stock Quality: Homemade vegetable stock or a high-quality store-bought version can make a world of difference in the depth of flavor. Always opt for low-sodium versions to control the saltiness.
- Stirring Technique: While constant stirring is essential, be gentle. Aggressive stirring can break the rice grains and result in a mushy risotto.
- Wine Alternatives: If you prefer not to use wine, you can substitute it with a splash of lemon juice or white wine vinegar to add the necessary acidity.
- Fresh Herbs: Though thyme is recommended, feel free to experiment with other herbs like rosemary or parsley. Fresh herbs can elevate the aroma and taste of the risotto.
- Serving Suggestion: Risotto pairs beautifully with a green salad or roasted vegetables on the side. Also, a glass of crisp white wine complements the creamy richness of the dish.
Crafting the perfect risotto is as much an art as it is a science.
Each step, from sautéing the base to the final resting moment, is crucial in achieving that signature creamy texture and profound depth of flavor.
Our Ultimate Italian Mushroom Risotto recipe pays homage to tradition while providing a comprehensive guide for cooks of all levels.
As you savor each spoonful, you’ll find that the time and effort poured into this dish are reflected in its rich taste and comforting warmth. Here's to many delightful meals and the joy of sharing them with loved ones!
- per serving
- 3 grams
- 500 milligrams
- 75 grams
- 9 grams
- 10 milligrams
- 7 grams