Mushroom Risotto
A creamy and flavorful mushroom risotto recipe, perfect for a comforting Italian main course.
30m4Servings
Nutrition
559kcal
13gProtein
70gCarbs
25gFat
Ingredients
Brown Onion
Chopped into small pieces
0.5 piece
Fresh Parsley
Fresh and chopped
1 bunch
Extra Virgin Olive Oil
3 tbsp
Porcini Mushrooms
Cut into chunky pieces. You can also use your choice of veg/protein
400 g
Carnaroli Rice
300 g
White Wine
0.5 glas
Butter
50 g
Parmigiano Reggiano Cheese
Must be grated
50 g
Vegetable Stock
1 l
Salt
To taste
1 tbsp
Instructions
1Cook the Mushrooms
15m
15mHeat Pan
Place a large fry pan on your stove at medium heat.
Add Oil
Add 3 tablespoons of extra virgin olive oil.
Cook Mushrooms
Add the mushrooms, stirring them through the oil and let simmer.
Season
Add a sprinkle of salt and half of the freshly cut parsley, then stir well.
Simmer
Cook for approximately 15 minutes, stirring every few minutes with a wooden spoon until soft and juicy.
2Sauté Onion and Toast Rice
14m
14mHeat Pot
Get a large pot or deep pan and put on the stove again at a medium-low heat.
Sauté Onion
Add the chopped onion and leave to simmer and turn lightly golden. Mix gently through the oil using a wooden spoon and cook for approximately 10 minutes.
Toast Rice
Add the rice to the pan with the onions and stir through. The rice needs to lightly toast in the pan for approximately 4 minutes – stir frequently!
Add Wine
After 4 minutes, add the white wine and stir it through the rice. Cook until the wine evaporates.
3Cook the Risotto
20m
20mAdd Stock
Start adding the vegetable stock, one ladle at a time, ensuring the rice stays moist. Leave each ladle to reduce before adding the next.
Stir Constantly
Keep stirring during the entire process and do not increase the heat. The rice is best cooked gently and slowly until it becomes beautiful and creamy.
Incorporate Mushrooms
A few minutes prior to the final recommended cooking time, add the cooked mushrooms (leaving a small portion aside for garnish) and another ½ ladle of stock.
Adjust Consistency
Mix through, then add more stock as needed, as the mushrooms will absorb the liquid quickly. Keep stirring!
Check Doneness
Taste the rice to make sure it is cooked through. Remove from heat once you are happy with the texture.
4Finish and Serve
2m
2mAdd Butter and Cheese
Add the butter immediately and while it is melting, mix through the grated Parmigiano Reggiano. Stir until both have melted completely.
Serve
Serve immediately, garnished with the reserved mushrooms and fresh parsley. Grate extra Parmigiano Reggiano on top if desired.
Tips
Keep stirring the risotto constantly to release the starches from the rice, which creates the creamy texture.
Add the vegetable stock gradually, allowing each ladleful to be absorbed before adding the next.
Taste the rice frequently towards the end of cooking to ensure it is al dente (cooked through but still firm to the bite).