MUSHROOM RISOTTO RECIPE

Mushroom risotto recipe is a classic dish of Italian cuisine.
Here we’ll consider in particular the Porcini mushroom risotto recipe.
There are different versions of the recipe, some simpler and faster thanks to the use of dried porcini mushrooms instead of fresh or frozen porcini mushrooms.
The porcini mushroom risotto warms the heart, especially on an Autumn evening. It is a great idea to taste it with friends, perhaps accompanied by a glass of good wine. It is a dish not only tasty and nutritious, but also rich in the suggestions that mushrooms convey.

Fresh mushroom risotto recipe cannot always be prepared. But when you find fresh mushrooms, especially if you have gone looking for them in the woods, it is a precious experience.
Let’s see the fresh mushroom risotto recipe!

• 320 g Carnaroli, Arborio or Vialone Nano Rice
• 400 – 500 g fresh porcini mushrooms
• 1 small golden onion or ½ large onion
• ½ glass white wine
• About 1 liter of vegetable broth
• 50 g butter
• 120 g Parmigiano Reggiano or Grana Padano
• 2 table spoons evo oil (evoo)
• Salt to taste
• Black pepper to taste

1. To prepare fresh porcini mushrooms risotto, start by cleaning the porcini mushrooms. Remove the hard base of each mushroom using a knife. Then, scrape the stems and remove the earth. Some leftovers will remain, especially under the cap. To remove them, use a brush or a sturdy brush.
2. If you still see some soil residue, take a cloth, slightly dampen it and gently rub the mushrooms.
3. Separate the caps from the stems with delicate rotatory movements.
4. At this point cut the porcini: place the caps on a cutting board, with the curved part facing upwards, and cut them into slices about half a centimeter thick.

1. Take the onion and mince it finely.
2. Take a pot and fill it with water (about 1 liter). Add the vegetable broth mixture.
3. Put another pot on the fire. Pour a little extra virgin olive oil (evoo) and add the onion to fry.
4. When the onion has browned, it is time to toast the rice: pour it into the pot, add a pinch of salt and black pepper and mix over high heat for about 2 minutes.
5. Now it is the moment for the sfumatura: pour the white wine and let evaporate all the parts except the dry extract.
6. Pour some ladle of broth into the pot, and continue adding the stock as the rice absorbs it. Make sure that the rice is always covered by the broth.
7. Add the stems of the porcini mushrooms.
8. A few minutes before the rice is ready, add the sliced ​​porcini mushroom caps.
9. the cooking of the rice and, when the rice grains are ready, proceed with the creaming(in Italian we say mantecatura). Move the pot from the stove and add the butter and Grana Padano or Parmigiano Reggiano. To mix the ingredients you can use a spoon or shake the pot to incorporate oxygen.

Your fresh mushroom risotto is ready!

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Fresh porcini mushrooms risotto can also be prepared by sautéing the mushrooms before adding them to the rice.
Let’s see the sautéed mushrooms risotto recipe!

• 320 g Carnaroli, Arborio or Vialone Nano rice
• 400 – 500 g fresh porcini mushrooms
• 1 Small golden onion or ½ large onion
• ½ glass of white wine
• About 1 liter vegetable broth
• 50 g butter
• 120 g Grana Padano or Parmigiano Reggiano
• 2 table spoons extra virgin olive oil
• Salt to taste.
• Black pepper to taste

1. To prepare sautéed porcini mushroom risotto recipe, start by cleaning the porcini mushrooms. Remove the hard base of each porcini mushroom with a small knife. Then, scrape the stem of each mushroom to remove the earth. Finally, remove the remaining soil residues (especially under the porcinicap) with a brush or a sturdy brush.
2. If there is still any soil residue, gently rub the mushrooms with a damp cloth. Be careful though: prevent the cloth from being too wet, since the porciniwould absorb water.
3. With a gentle rotary movement, separate the caps from the stems.
4. Cut the mushrooms. Put the porcini caps on the cutting board with the convex part facing upwards and slice them into slices about half a centimeter thick with parallel cuts.
5. Cut the stems lengthwise into slices just over half a centimeter thick.
6. Put a pan on the stove and pour a little evo oil.
7. Put the porcini to brown over high heat for about ten minutes.
8. Add a little salt and pepper, and remove the pan from the heat.

1. Take the onion and chop it rather finely.
2. Take a pot and fill it with about a liter of water. Prepare the vegetable broth.
3. Take another pot, and put it on the fire. Pour a little evo oil and sauté the onion.
4. When the onion has reached a golden color, put the rice to toast: pour it into the pot, add a pinch of salt and pepper and mix it over a high heat for a couple of minutes.
5. Now comes the wine, to sfumare the rice: pour the white wine and let evaporate all the parts except the dry extract.
6. Pour a few ladles of broth into the pot. Add the stock as the rice absorbs it, making sure that the rice is always covered.
7. When the rice is still very al dente, a few minutes before it is ready, pour the porcini mushrooms into the pan.
8. When the grains of rice are cooked, dense but not hard, the moment of creaming has come. Remove the pot from the heat and add the butter and Parmigiano Reggiano or Grana Padano. To mix the ingredients you can use a spoon or shake the pot to incorporate oxygen.

Your sautéed mushroom risotto is ready!

Now let’s consider the dried mushroom risotto recipe! Dried mushrooms allow to have this ingredient aside even when it is not possible to find it fresh.
In the recipe below, we use Carnaroli rice, which is considered the classic onefor risotto. However, the Arborio or Vialone Nano rice are also very interesting types of rice for preparing risotto.

• 320 g Carnaroli rice
• 40 or 50 g dried mushrooms
• 1 small golden onion or ½ large onion
• ½ glass of white wine
• About 1 liter of vegetable broth
• 50 g butter
• 120 g Parmigiano Reggiano or Grana Padano
• 2 table spoons extra virgin olive oil
• Salt to taste.
• Black pepper to taste.

1. To prepare the dried mushroom risotto recipe, start by pouring the mushrooms in a bowl and cover them completely with warm water. Leave them in the water for at least an hour, so that they rehydrate.
2. While the mushrooms are in the water, take the onion and chop it rather finely.
3. Drain the porcini, removing the water that will have turned brown.
4. Cut the porcini mushrooms into small pieces.
5. Take a pot and fill it with about a liter of water. Prepare the vegetable broth.
6. Take another pot, and put it on the fire. Pour a little extra virgin olive oil and sauté the onion.
7. When the onion is golden, put the rice to toast: pour it into the pan, add a pinch of salt and pepper and mix it over a high heat for a couple of minutes.
8. Now comes the wine, to sfumare the rice: pour the white wine and let evaporate all the parts except the dry extract.
9. Continue adding the broth as the rice absorbs it, making sure that the rice is always covered.
10. When the grains of rice are cooked, dense but no longer hard, it is time for the creaming. Remove the pan from the heat and add the butter and Grana Padano or Parmigiano Reggiano. To mix the ingredients you can use a spoon or shake the pot to incorporate oxygen.

Your dried mushroom risotto is ready!

To make an excellent mushroom risotto you can also use frozen mushrooms.
Risotto with frozen porcini mushrooms is a classic and tasty first course that can be prepared at any time of the year.
To prepare frozen mushroom risotto, you can decide to put the mushrooms together with the rice during cooking without first browning them in a pan, or you can sautée them.
If you decide to use fresh mushrooms without browning them, cook the rice for a few minutes and then add them.
If you decide to sautée the mushrooms, before browning pour them in boiling water for a few minutes. Once drained, put them in a pan with a little evoo and, if you like it, garlic and parsley. Put them in the pot with the rice a few minutes before the rice is ready.

Wine is added to rice during the phase called sfumatura.
However, it is obviously not mandatory to use wine; indeed, it is a phase less and less used in the preparation of risotto as it is believed to cover the flavours of rice.
If you prefer mushroom risotto without wine, then, no problem: simply, skip this step of the recipe.

Which rice to use to make risotto is a much-discussed topic.
Some argue that the best rice to make risotto recipes, including the porcini mushroom risotto recipe, is Carnaroli. Others say that Carnaroli rice, despite being an excellent rice, is a little dated, today surpassed by better rices. Others prefer Arborio rice.
The question is, at least in part, that of having firm grains and, at the same time, a good creaminess of the risotto.
If you desire first of all a risotto with well separated from each other, then Carnaroli rice is an excellent solution.
If you prefer a creamier risotto, then Arborio, more sticky than Carnaroli rice, is a good choice.
Vialone Nano, used mainly in Veneto, is a rice with a smaller grain and characteristics similar to Carnaroli in terms of stickiness and consistency of the grains.

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You may also be interested in:

• • Carnaroli Rice: risotto, history, Arborio vs Carnaroli
  • Risotto recipe: how to cook Italian risotto
  • Evoo – extra virgin olive oil