Mushroom Risotto

Mushroom risotto is a classic of Italian cuisine, full of flavor and perfect for a comforting dinner. Here is the recipe to prepare a delicious mushroom risotto.

Ingredients

• 320 g of rice (preferably Carnaroli or Arborio)
• 400 g of mushrooms (fresh or frozen)
• 1 liter of vegetable broth
• 1 small onion
• 1 clove of garlic
• 100 ml of dry white wine
• 40 g of butter
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional, for garnish)

Preparation

1. Clean the mushrooms by removing any soil residues and slice them. If they are frozen, let them thaw and then drain well.
2. Finely chop the onion and garlic.
3. In a wide pan, sauté the onion and garlic in extra virgin olive oil until they become translucent.
4. Add the mushrooms and cook until they are golden, then deglaze with the white wine.
5. When the wine has evaporated, add the rice and toast it for a couple of minutes.
6. Begin to add the hot vegetable broth a little at a time, stirring often and allowing the liquid to be absorbed before adding more broth.
7. Continue cooking, adding broth when necessary, for about 15-18 minutes or until the rice is al dente.
8. Remove the risotto from the heat and add the butter and grated Parmesan cheese, stirring well to cream.
9. Let the risotto rest for a couple of minutes, then season with salt and pepper and, if you wish, garnish with fresh chopped parsley.
10. Serve hot and enjoy your mushroom risotto.

Curiosity

In Italy, creaming the risotto is a crucial step in its preparation. It involves adding cold butter and grated cheese off the heat, vigorously working the risotto to make it creamy and velvety. This process is so important that it’s often said that “a risotto without creaming is like a garden without flowers”.