Mushroom Risotto Recipe
This is no ordinary rice dish, my friends. Mushroom risotto is one of those recipes that makes you close your eyes after the first bite. Creamy rice, earthy mushrooms, and a salty kick of pecorino come together to create pure comfort. It’s rustic yet elegant, simple to prepare with just a few quality ingredients, and perfect for turning an everyday dinner into something special. Every spoonful melts in your mouth with buttery, cheesy goodness, making it a dish you’ll crave again and again.
Equipment
- 1 Large-sized pan /cast iron pan
- 1 large deep pan (to cook rice)
- Ladle
- wooden spoon
Ingredients
- 500 g /17.64oz Carnaroli rice
- 500 g /17.64oz mushrooms sliced
- ½ onion chopped
- 50 g/1.76oz butter
- 1 L/ 4.2 cups of vegetable stock hot
- ½ glass of white wine standard size
- A fresh bunch of parsley chopped
- Pecorino cheese
- Extra Virgin Olive Oil EVOO
- Salt & Pepper
Instructions
- Place a pan over medium heat and add 2 tbsp of EVOO. Add the mushrooms, season with salt and pepper, stir in some chopped parsley, and add 1 ladle of vegetable stock. Sauté for about 10 minutes, then turn off the heat and set aside.
- In a large deep pan over medium-high heat, pour in 4 tbsp of EVOO. Add the diced onion with a splash of water and cook for 6–7 minutes, until soft and golden.
- Add the rice and stir for 2 minutes. Pour in the white wine and cook until it evaporates, stirring occasionally. From this point, keep your eye on the cooking time according to the rice packet instructions (the rice I used needed 16–18 minutes).
- Once the rice looks dry, add enough stock to just cover it and stir until the liquid is absorbed.
- After about 8 minutes, the rice will start to swell and absorb liquid more quickly. Toss it gently, then add more stock to cover. Continue stirring and adding stock gradually, allowing each addition to be absorbed before adding the next.
- Two minutes before the rice is done, taste to check for an al dente texture. If it still feels too firm, cook for one more minute and taste test as you go. Then add the (cooked) mushrooms back in. If you still have stock, pour it in; if not, use a splash of hot water and stir everything together, allowing it to cook for another 2 minutes.
- Approx 30 seconds before finishing, season with salt and pepper to taste and stir this through along with some chopped parsley then toss for 10 seconds, and turn off the stove.
- Finally, add 2–3 tbsp of pecorino and the butter. Stir until melted and creamy, then give it a final toss. Taste and add 1-2 handful of cheese before serving hot.