Italian Mushroom Risotto – Creamy and Irresistible

 

Introduction

Risotto is a staple of Northern Italian cuisine, known for its creamy texture and rich flavors. Made with Arborio rice, risotto relies on a slow cooking technique where broth is added gradually, allowing the rice to release its starches. This recipe focuses on mushroom risotto, highlighting the earthy flavors of porcini mushrooms and finished with Parmesan cheese. It’s the perfect dish for a cozy night in or as a side to grilled meats or fish.

Ingredients

For the Risotto

• 1½ cups Arborio rice
• 4 cups chicken or vegetable broth (kept warm)
• 1 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 200 grams (7 oz) mushrooms (porcini, cremini, or button), sliced
• ½ cup grated Parmesan cheese
• 1 tsp salt
• ½ tsp black pepper

Optional Garnishes

• Fresh parsley, chopped
• Extra Parmesan cheese
• Truffle oil (for an indulgent touch)

Step-by-Step Instructions

Step 1: Sauté the Mushrooms

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
2. Add the mushrooms and sauté until browned, about 5-7 minutes.
3. Season with a pinch of salt and pepper. Set the mushrooms aside.

Step 2: Start the Risotto Base

1. In the same pan, heat the remaining olive oil and butter.
2. Add the onion and cook until soft and translucent, about 3-4 minutes.
3. Stir in the garlic and cook for another minute.

Step 3: Toast the Rice

1. Add the Arborio rice to the pan and stir to coat the grains in the oil and butter.
2. Toast the rice for 2-3 minutes, stirring constantly. This step enhances the flavor and prevents the rice from becoming mushy.

Step 4: Deglaze with Wine

1. Pour in the white wine and stir until the liquid is absorbed.
2. This step adds depth to the risotto and balances the richness of the cheese and mushrooms.

Step 5: Add the Broth Gradually

1. Begin adding the warm broth, one ladle at a time, stirring continuously.
2. Allow each ladle of broth to absorb fully before adding the next.
3. Continue adding broth and stirring for 20-25 minutes, until the rice is creamy but still al dente.

Step 6: Stir in the Mushrooms and Cheese

1. Once the risotto has reached the desired consistency, stir in the sautéed mushrooms.
2. Add the Parmesan cheese and season with salt and pepper to taste.

Step 7: Serve and Garnish

1. Spoon the risotto into bowls and top with fresh parsley and extra Parmesan.
2. Drizzle with a touch of truffle oil for an extra layer of flavor, if desired.

Tips for the Perfect Risotto

• Use Arborio or Carnaroli rice: These varieties release starch and create the creamy texture risotto is known for.
• Stir continuously—this helps release the starch and prevents the rice from sticking to the pan.
• Adjust consistency—If the risotto is too thick, add a little more broth or water to loosen it.
• Serve immediately—risotto is best enjoyed fresh, as it tends to thicken as it cools.

Nutritional Value (Per Serving)

Nutrient	Amount
Calories	380
Protein	10 g
Carbohydrates	50 g
Fat	12 g

Conclusion

Mushroom risotto is rich, creamy, and packed with flavor. Whether you’re making it for a romantic dinner or serving it as a side, it’s guaranteed to impress. Pair it with a glass of crisp white wine and enjoy a truly Italian dining experience.