"Mushroom risotto is a classic recipe of Italian cuisine and is known all over the world."
Mushroom risotto
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Prep time: 20mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 4 pounds fresh mushrooms
- 3 cups Carnaroli rice
- 34 fluid ounce f filtered vegetable broth
- 2 cloves of garlic
- 1/4 pound of butter
- 1/2 glass of white wine
- ▢salt and pepper
- parsley
- ▢extra virgin olive oil
- 7 1/2 cups water
- 5 2/7 of celery
- 3 1/2 oz of golden onion
- 3 1/2 oz fresh carrots
- 7 fresh small potatoes
- 5 2/7 oz ripe tomato
Method
Prepare the vegetable broth
Step 1
To prepare our risotto with mushrooms we will start by preparing the vegetable broth. If you use ready-made vegetable broth, you can skip this part of the recipe. If, on the other hand, you want to make your own homemade vegetable broth, you can simply prepare it as indicated in my vegetable broth recipe using very few vegetables with about a liter and a half of water.
Step 2
Wash all the vegetables under running water, except the onion.
Step 3
Cut the tomatoes in half. The celery should be cut in half lengthwise and then into large pieces. Same thing for carrots.
Step 4
Put all the ingredients in the pot.
Step 5
Leave to boil for at least half an hour.
Preparation of the risotto
Step 1
We continue to clean the mushrooms while our broth continues to cook.
Step 2
Carefully clean the mushrooms from excess soil with a brush. If the dirt does not come off, you can moisten a sheet of kitchen paper and clean them using the damp sheet.
Step 3
Mushrooms should never be washed directly under running water, but if you must, wash them in cold water very quickly, then transfer them to kitchen paper and dry them thoroughly before they can absorb too much water in their sponges.
Step 4
Clean and cut the mushrooms. If the mushrooms are too big, cut them into thick slices.
Step 5
Try to leave whole slices, so as to show the shape of the mushroom.
Step 6
Cut the smaller mushrooms in half, for medium-sized ones a quarter cut is also fine. If, on the other hand, you are using mushrooms with a longer stem, of a different type from the ones we are using, you can cut the stems lengthwise, or you can remove the stems, and after having cleaned them of any dark parts, add them to the vegetable broth while boiling .
Step 7
In a pan add a drizzle of extra virgin olive oil. Heat the oil, then add the two cloves of garlic, finely chopped.
Step 8
Wait until you see the oil begin to bubble around the garlic. Let it cook for about a minute.
Step 9
Add the chopped mushrooms.
Step 10
Do not add salt in this phase, otherwise you will end up with practically boiled mushrooms, which will have lost most of their volume and liquids.
Step 11
Sauté in a pan over medium-high heat for about 3-4 minutes. Do not use the flame too low otherwise the mushrooms will release too much liquid.
Step 12
Stir often with a wooden spoon until the mushrooms begin to show a crust on the bottom and begin to stick slightly to the pan.
Step 13
At this point you can add half a glass of white wine. If you don't want to use wine, you can use half a glass of vegetable broth. The choice is yours, the important thing is to allow the mushrooms to deglaze the bottom.
Step 14
If you use wine, let the wine evaporate and the alcohol go away with the steam. You will feel the alcohol evaporate in a few minutes, about four or five.
Step 15
Continue cooking until the mushrooms are completely cooked. This will depend on the size of the cut mushrooms. In my case they took about four minutes.
Step 16
Now let's start preparing the risotto.
Step 17
In a saucepan, melt half a stick of butter, about 50-55 g of butter. Don't wait for everything to melt, even if there is still a few chunks of butter in the pan, you can directly add the rice and start toasting it.
Step 18
Let the rice toast until it becomes almost translucent. Turn with the ladle to prevent it from sticking to the bottom.
Step 19
If you don't want to use butter, you can use oil instead.
Step 20
The roasting of the rice will take about two minutes.
Step 21
Add half of the vegetable stock. Cover with broth up to about a finger, a finger and a half above the rice.
Step 22
When the liquid is completely absorbed, add the previously cooked mushrooms to the risotto and continue cooking. If the rice seems too dry, add a ladleful of vegetable stock.
Step 23
At this point continue with the cooking. Whenever the broth begins to dry out, add a ladleful of liquid and keep the rice soft while cooking.
Step 24
After about 10 minutes it's time to taste the risotto. This step is very important because it allows us to understand the degree of cooking and above all if it is necessary to add further salt.
Step 25
If the degree of cooking is correct and the flavor is good, you can switch off and remove from the heat.
Step 26
At this point it's time to stir, using the remaining part of the butter.
Step 27
Add the butter to the risotto and stir with a spoon to melt it. I recommend this part strictly away from the stove fire. Butter should not cook or fry.
Step 28
Serve and decorate with fresh parsley and a twist of pepper.
Step 29
Enjoy your risotto!