Italian Mushroom Risotto Recipe
Savor the rich, creamy goodness of this authentic Italian Mushroom Risotto. Perfect for any occasion, this dish is a blend of Arborio rice, fresh mushrooms, and Parmesan cheese, creating a gourmet experience right in your home.
Ingredients
- Ingredients:
- 1 ½ cups Arborio rice
- 1 lb fresh mushrooms porcini or cremini
- 1 cup white wine
- 4 cups chicken or vegetable stock
- 1 cup grated Parmesan cheese
- 1 small onion finely chopped
- 3 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Step-by-Step Guide:
Instructions
- Prepare the Ingredients:
- Wash and slice the mushrooms.
- Finely chop the onion.
- Grate the Parmesan cheese.
- Warm the stock in a pot.
- Cook the Mushrooms:
- Heat 1 tbsp of olive oil in a pan over medium heat.
- Sauté the mushrooms until golden brown. Set aside.
- Start the Risotto:
- In a large pot, heat 2 tbsp of olive oil over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Add the Arborio rice, stirring continuously until it becomes slightly translucent.
- Add Wine and Stock:
- Pour in the white wine and let it absorb fully.
- Gradually add the warm stock, one ladle at a time, stirring constantly. Allow each ladleful to absorb before adding the next.
- Combine and Finish:
- Once the rice is cooked and creamy, stir in the sautéed mushrooms.
- Add 3 tbsp of butter and the grated Parmesan cheese. Stir vigorously to create a creamy texture.
- Season with salt and pepper to taste.
Notes
Use warm stock to ensure even cooking.
Stir continuously to release the rice's starches, achieving a creamy consistency.
Serve immediately to maintain the perfect texture.
Stir continuously to release the rice's starches, achieving a creamy consistency.
Serve immediately to maintain the perfect texture.