ITALIAN MUSHROOMS RISOTTO
Today I show you the Italian Mushrooms Risotto recipe.
Mushrooms Risotto ( Risotto ai Funghi ) is one of the autumn main dishes that can warm up and cuddle those who taste it.
Creamy and fragrant, Mushrooms Risotto is a classic specialty of Italian cuisine. A typical first course of the autumn period when the mushrooms can be found fresh and fragrant.
What kind of mushrooms to use?
We can achieve the best result by using wild mushrooms in particular porcini mushrooms.
In the absence of fresh mushrooms, you can also prepare it with dried mushrooms. The flavor of the dish will not be affected, only the consistency will be different because fresh mushrooms are softer.
You can choose to make your risotto with fresh or dried mushrooms, although my experience the best solution is to use both.
Also, the choice of the type of mushrooms depends on the taste and availability: needless to say that the porcini make the risotto tastier.
In case you have dried mushrooms you need to soak them at least 40 minutes before using them. Then squeeze and strain the soaking water, it will serve to give a more intense flavor to your risotto.
Instead, clean the fresh mushrooms, rub them with a sheet of kitchen paper soaked in water, cut into thin slices and place them in a pan with a drizzle of oil and a clove of garlic. Cook them for 5 minutes and then remove them and set them aside without the garlic.
Which rice to use for a good risotto?
To make a good risotto I personally recommend using Carnaroli or Arborio rice.
Now that I have explained to you which mushrooms to use, all you have to do is try the recipe and let me know.
Italian Mushrooms Risotto
- 280 gr. Carnaroli Rice
- 350 gr. Mixed Mushrooms or Wild Mushrooms
- 10 gr. Dry Porcini Mushrooms
- 1 Litre Vegetable Broth
- 1 Clove Garlic
- 1/2 Onion finely chopped
- 60 ml. Dry White Wine
- 40 gr. Butter
- 100 gr. Grated Parmesan cheese
- 2 Tbsp Fresh Parsley chopped
- Salt & Pepper
- Start preparing the Risotto with dried porcini mushrooms, putting them inside a bowl completely covered with warm water.
- Let the dried porcini mushrooms soak for at least 1 hour.
- Once the time has passed, drain the water which will have taken a brownish color and keep it.
- Cut the Porcini mushrooms into small pieces.
- If you use fresh mixed mushrooms, remove the earthy stems and clean them with a damp cloth or kitchen paper, then slice them and set aside.
- In a non-stick pan, fry a clove of garlic in a little oil.
- Combine the previously prepared mushrooms and fry them for no more than 10 minutes adding salt, pepper, parsley.
- When the mushrooms are cooked, remove the garlic and set them aside.
- In a saucepan over low heat pour the butter and onions and let browning for about 4-5 minutes stirring often until the onions are transparent.
- Raise the heat to medium-high and add the rice.
- Toast the rice for 2-3 minutes stirring continuously.
- Add the white wine and let it evaporate.
- Cover the rice with boiling vegetable broth and cook at low heat stirring often.
- After about 8 minutes add all the mushrooms and the water where you have soaked the porcini.
- Continue cooking the risotto stirring continuously, adding ladle by ladle some broth when it is absorbed.
- Season with Salt and ground Black pepper
- When the risotto is cooked al dente turn off the heat.
- Add the butter and stir quickly with a wooden spoon, when the butter has melted add the grated Parmesan cheese.
- Adjust salt if necessary and continue to stir quickly for another minute.
- Let the risotto rest for about 5 minutes and serve