Mushroom risotto is an Italian classic that combines the natural creaminess of rice with the umami flavor of mushrooms. Making it at home is easier than it looks and guarantees a restaurant-quality result.
Ingredients
- 250 g arborio or carnaroli rice
- 300 g mixed mushrooms (porcini, portobello, or button)
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 120 ml dry white wine
- 1 liter hot vegetable broth
- 40 g unsalted butter
- 40 g grated parmesan
- 20 ml extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 7 min
Clean mushrooms with a damp cloth (do not rinse under the tap to avoid water absorption) and slice them into medium pieces. Heat a large skillet over medium-high heat with olive oil and 20 g of butter; sauté the mushrooms for 5-7 minutes until golden and they release their juices. Reserve them in a separate dish because adding them at the end prevents them from becoming rubbery.
- Step 2 Pan 6 min
In the same skillet, reduce heat to medium and add the remaining 20 g of butter; sauté the chopped onion and garlic for 4 minutes until translucent without burning. Add the arborio rice and toast it for 2 minutes while stirring constantly; this seals the outer starch so it releases cream gradually.
- Step 3 Pan 3 min
Pour in the dry white wine and stir vigorously for 2-3 minutes until completely evaporated and only the aromas remain; the alcohol helps deglaze the caramelized flavors from the bottom of the skillet.
- Step 4 Pot / simmer 18 min
Add the hot vegetable broth ladle by ladle, waiting for each addition to absorb before adding the next; keep the heat medium-low and stir every 30 seconds to activate the starch without letting the rice stick.
- Step 5 Cook 2 min
Continue this technique for 16-18 minutes until the rice is firm inside but creamy outside (al dente); taste a grain: if it yields when bitten with your tongue, it is ready. Remove the skillet from the heat immediately to avoid overcooking.
- Step 6 Serve
Add cold butter cubes and grated parmesan, moving the skillet in circles to emulsify the fat with the starch and achieve a mantecato texture; fold in the reserved mushrooms, adjust with salt and pepper, and serve immediately with fresh parsley.