Mushroom Risotto

Mushroom risotto is an everlasting classic of Italian cuisine, evoking the rich aromas of autumn forests and the warmth of home-cooked tradition. Its origins trace back to Northern Italy, particularly Piedmont and Lombardy, where rice became a staple on the table thanks to the cultivation of Vialone and Carnaroli varieties.

Mushroom Risotto

Mushrooms, the true stars of the dish, were considered treasures of the forest, carefully gathered and used to elevate simple yet refined recipes. This dish combines the creamy texture of rice with the earthy delicacy of mushrooms, creating a harmony of flavors that delights every palate. A fun fact: in some Lombard traditions, mushroom risotto was served as a festive dish because mushrooms were a rare and prized ingredient, symbolizing conviviality and good taste. Today, mushroom risotto is celebrated not only for its comforting flavor but also for its ability to tell a story of Italian culinary heritage with every spoonful.

🍽️Serves: 4 ⏲️Time: 35 minutes 🧺Ingredients:

• 320 g Carnaroli or Arborio rice

• 380 g fresh mushrooms (porcini, champignon, portobello, or mixed)

• 1 medium onion

• 2 garlic cloves

• 1 liter hot vegetable broth

• 90 ml dry white wine

• 80 g butter

• 60 g grated Parmigiano Reggiano

• Extra virgin olive oil, as needed

• Salt and pepper, to taste

• Fresh parsley, chopped
  

🥣Instructions: 1. Preparing the mushrooms

Clean the mushrooms carefully with a damp cloth or brush, avoiding washing under water to preserve their intense aroma. Slice or dice them and set aside. In a large pan, heat a drizzle of olive oil with the whole garlic cloves. Add the mushrooms, season lightly with salt, and sauté over medium-high heat for 5–7 minutes until golden and their liquid has evaporated.

2. Preparing the soffritto

In another large pot, melt half the butter with a splash of olive oil. Add the finely chopped onion and cook over low heat until soft and translucent. Slow cooking allows the onion to release its natural sweetness, creating the perfect flavor base for a rich risotto.

3. Toasting the rice Add the rice to the soffritto and stir energetically for 2–3 minutes until the grains become slightly translucent and “toasty” to the bite. This step helps the rice maintain its texture during cooking and release the starch needed for a creamy risotto. 4. Deglazing with wine Pour in the dry white wine and let it evaporate completely while stirring. This adds a delicate fruity note to the rice and balances the earthy flavors of the mushrooms. 5. Cooking the risotto Gradually add the hot vegetable broth, one ladle at a time, stirring occasionally. Each time the broth is absorbed, add another ladle, until the rice is cooked (16–18 minutes). Halfway through, add the cooked mushrooms to the risotto. Regular stirring allows the rice to release starch, creating the classic creamy texture of Italian risotto.

6. Mantecatura (finishing) When the rice is al dente and creamy, remove the pot from the heat. Stir in the remaining butter and grated Parmigiano Reggiano until fully incorporated. Season with salt and pepper, drizzle with olive oil, and sprinkle with fresh parsley. Serve immediately while hot and creamy to enjoy the full intensity of the mushrooms. 💡Tips:

• Always keep the broth hot; cold broth slows cooking and prevents proper starch release, resulting in a less creamy risotto.

• Don’t skip the initial toasting of the rice; it seals the grains and ensures a perfect creamy texture.

• Stir in cold butter and Parmigiano off the heat to create a natural, velvety creaminess without adding heavy cream.