How to Make Mushroom Risotto
Mushroom risotto recipe is a traditional dish from Northern Italy that makes mouths water all over the world. But what are the tricks to making it perfect? This video recipe will show you how easy it is to make this all-time favourite with plump velvety mushrooms and divine porcini.
With just a sprinkle of fresh parsley and pecorino to finish it off, this dish is the perfect main or accompaniment for (m)any occasion(s)! Just don’t forget the key – STIR, STIR, STIR!
Watch Mushroom Risotto video recipe:
How to Make MUSHROOM RISOTTO Like an Italian
Vincenzo’s Top Tip To Make Mushroom Risotto
Stir constantly
Firstly, to ensure that the rice cooks evenly and doesn’t stick to the bottom of the pan, it’s important to stir it constantly as it cooks.
Add mushrooms towards the end
It’s best to add them towards the end of the cooking process. This will prevent them from becoming overcooked and mushy.
Mushroom Risotto
Print Recipe
Ingredients
- 400 grams Carnaroli, or arborio rice
- 2 L Vegetable stock, fresh or use the cubes
- 4-5 King oyster mushrooms, chopped
- 2-3 Flat mushrooms, chopped
- Large handful dried porcini mushrooms
- 1 Garlic clove, chopped
- 1/4 Onion, chopped
- 100 g Butter
- 6-8 tablespoons Extra virgin olive oil, EVOO
- 1 glass White wine
- Grated pecorino cheese, to serve
- Salt & Pepper
Instructions
- To make the mushroom risotto recipe, put a pan on the stove on medium heat and add 50g of butter and 2-4 tablespoons of extra virgin olive oil(EVOO).
- Let the butter dissolve and gently melt into the oil. Add the chopped garlic.
- Once ready, add the king oyster and flat mushrooms to the pan and gently stir.
- Add a sprinkle of salt and pepper to the mushrooms, stir through and continue to simmmer for 2-3 minutes.
- Once the mushooms are cooked, turn off the heat and leave this to the side.
- Get a medium size pot/casserole and put it on the stove at medium heat.
- Add 50g butter and 2-4 tablespoons of EVOO and allow to melt and combine.
- Put the finely chopped onion in the pot and simmer until lightly golden.
- Once the onion has coloured, add 400g (100g pp) of arborio rice to the pot and stir it gently.
- Let the rice slowly toast for a few minutes and then add a glass of white wine and stir once again.
- Once the wine has evaporated, use a ladle to add your vegetable stock, just a little bit at a time – and you guessed it, STIR!
- Make sure the rice is nice and wet as you cook it through and once you see the stock reduce, add more and stir through.
- It will take up to 25 minutes to cook the rice, and after around 10-15 minutes, add the dried porcini mushrooms to the mushroom risotto and combine them gently. These will absorb into the mixture adding an abundance of flavour to the stock.
- Add the rest of the mushrooms to the rice too and continue adding the stock as necessary.
- Taste the rice at this point as you should cook it to your desired taste – although the traditional method is al dente! Add a sprinkle of salt and pepper (as much or as little as you like)
- Once you’re happy with the rice, stop adding the stock and allow it to fully evaporate. The mushroom risotto should be creamy but not gluggy and rice should be smooth to chew.
- Add a small piece of butter to the risotto and again – stir to dissolve!
- If you wish, garnish your servings with a few fresh mushrooms, a sprinkle of parsley and some grated pecorino cheese, but not to much as you don’t want the flavour of the cheese to take over.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Italian Mushroom Risotto
Mushroom risotto can be served as a main course or as a side dish. Moreover, to serve as a main course, simply portion the risotto onto plates and garnish with grated parmesan cheese and a sprinkle of fresh herbs such as parsley or thyme.
Additionally, you can also top the pasta with sautéed mushrooms for extra flavor and texture. Lastly, as a side dish, it pairs well with grilled meats, roasted vegetables, or a fresh green salad.
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