Mushroom risotto

by Mr Hugo AL 2001

Prep: 5 minsCooking: 25 minsServes 4

Instructions

Step 1
Place 50g of dried porcini mushrooms in a large bowl and cover them with 1 liter of boiling water. Allow them to soak for 20 minutes, then drain into another bowl, discarding the last few tablespoons of liquid remaining in the original bowl.
Step 2
Break apart a vegetable stock cube into the mushroom liquid, then gently squeeze the mushrooms to extract any remaining liquid.
Step 3
In a shallow saucepan or deep frying pan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then sauté for approximately 5 minutes until they become soft.
Step 4
Add 250g of chopped chestnut mushrooms and the dried mushrooms to the mixture, season with salt and pepper, and cook for 8 minutes until the fresh mushrooms have softened.
Step 5
Add 300g of risotto rice to the pan and cook for 1 min. Pour in a 175ml glass of white wine and allow it to bubble away until the alcohol evaporates.
Step 6
Maintain the pan on medium heat and add a quarter of the mushroom stock. Let the rice simmer, stirring frequently, until it absorbs all the liquid.
Step 7
Pour in approximately the same amount of stock once more and keep simmering and stirring - it should begin to turn creamy, plump, and tender. When you add the last quarter of the stock, the rice should be nearly cooked.
Step 8
Keep stirring until the rice is fully cooked. If it remains undercooked, pour in a bit of water. Remove the pan from the heat and mix in 25g of butter. Sprinkle 25g of grated parmesan or Grana Padano cheese over the top, along with half a handful of chopped parsley leaves.
Step 9
Cover and let it sit for a few minutes to allow the rice to absorb any leftover liquid as it cools slightly. Stir the risotto one last time, then serve it in bowls and sprinkle with the remaining 25g of grated cheese and leftover chopped parsley leaves.

Recipe Story

Mushroom Risotto Recipe

Mushroom Risotto: A Delightful Dance of Flavors

If you are seeking a comforting, flavorsome dish that is both sophisticated and easy to prepare, look no further than our tantalizing Mushroom Risotto. Ready in just 30 minutes, this recipe balances earthiness and creaminess, crafting a delightful experience for your taste buds.

Main Flavors and Ingredients

The star of the recipe is the exquisite combination of mushrooms. We use an enticing mix of dried porcini and fresh chestnut mushrooms that infuses the risotto with a profound, earthy flavor. These mushrooms meld wonderfully with the delicate hint of garlic and the sweetness of finely chopped onions, creating an aromatic base that's rich and savory.

The essence of the risotto is brought to life by the sumptuous marriage of vegetable stock, white wine, and risotto rice. The rice absorbs the flavorsome broth, perfume of white wine, and the earthy notes from the mushrooms, resulting in a dish that's both creamy and full-bodied.

Enhancing the depth of flavor is a finishing touch of creamy butter, a sprinkle of freshly grated parmesan or Grana Padano, and a handful of vibrant parsley leaves, adding freshness and a hint of nuttiness to the dish.

Cooking Time

This Mushroom Risotto is quick and easy, perfect for a weeknight dinner or a speedy lunch. With just 25 minutes of cooking time and a brief 5-minute prep, you’ll have a gourmet meal in less than 30 minutes.

Health Benefits

Mushrooms are renowned for their nutritional value, being low in calories and rich in vitamins and minerals. Porcini mushrooms are an excellent source of antioxidants, enhancing immunity and promoting overall health. Using olive oil provides heart-healthy fats, while the inclusion of garlic offers anti-inflammatory benefits.

Serving Ideas and Variations

Serve this sumptuous risotto as a standalone main dish, or pair it with a crisp green salad for added texture. To elevate your dining experience, consider adding a drizzle of truffle oil for an extra luxurious touch.

This versatile recipe can easily be adapted to suit dietary needs. For a vegan variation, simply replace the butter with a vegan alternative and omit the cheese, or use a plant-based parmesan. Feel free to use gluten-free risotto rice to cater to those with gluten sensitivities.

Embrace this Mushroom Risotto as a delightful addition to your culinary repertoire, offering both a feast of flavors and a comforting warmth that is impossible to resist.