Imagine a dish that embodies pure culinary comfort – a velvety, rich risotto that combines the earthy depth of perfectly sautéed mushrooms with the luxurious creaminess of Arborio rice. This mushroom risotto is more than just a meal; it’s a journey through Italian cuisine that transforms simple ingredients into a gourmet experience. Each spoonful promises a harmonious blend of textures and flavors that will transport you to a cozy trattoria in the heart of Italy.
Ingredients
- Risotto Rice: 300g Arborio or Carnaroli (10.5 oz / 1½ cups)
- Mushrooms: 300-400g mixed (Parisian, shiitake, oyster) (10.5-14 oz)
- Onion or Shallots: 1 onion or 2 shallots, finely chopped
- Garlic: 1 clove (optional)
- Dry White Wine: 15 cl (5 fl oz / ½ cup)
- Vegetable or Chicken Stock: 1 L (34 fl oz / 4 cups), hot
- Butter: 30g (1 oz / ¼ cup)
- Parmesan Cheese: 50g (1.8 oz / ½ cup), grated
- Olive Oil: 2 tbsp
- Crème Fraîche: 1 tbsp (optional)
- Seasonings: Salt, pepper
- Garnish: Fresh parsley or chives
Step-by-Step Instructions
- Prepare the Mushrooms:
- Gently clean mushrooms with a damp cloth.
- Slice mushrooms into even pieces.
- Heat 1 tbsp olive oil in a large pan over medium heat.
- Sauté mushrooms for 7-10 minutes until golden brown.
- Allow mushrooms to release their natural liquid.
- Season with salt and pepper.
- Set aside in a separate dish.
- Create the Risotto Base:
- In a large saucepan, heat 1 tbsp olive oil and 10g butter.
- Sauté finely chopped onions (or shallots) over low heat.
- Cook until onions become translucent and soft.
- Add minced garlic if using, and cook for an additional 30 seconds.
- Cook the Risotto:
- Add risotto rice to the pan.
- Stir continuously for 1-2 minutes until rice turns pearly and slightly translucent.
- Pour in white wine, stirring until completely absorbed.
- Begin adding hot stock, one ladle at a time.
- Stir constantly and allow each ladle of stock to be absorbed before adding the next.
- Continue this process for 18-20 minutes.
- Finish the Risotto:
- When rice is creamy and al dente, remove from heat.
- Stir in the sautéed mushrooms.
- Add remaining butter, Parmesan cheese, and crème fraîche (if using).
- Season with salt and pepper to taste.
- Let rest for 2 minutes.
- Serve:
- Plate the risotto in warm bowls.
- Garnish with fresh chopped parsley or chives.
- Serve immediately for the best creamy texture.
Nutritional Information and Serving Details
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 25-30 minutes
- Total Time: 35-40 minutes
- Calories per Serving: Approximately 380-420 kcal
Why This Mushroom Risotto is a Nutritional Delight
This mushroom risotto is more than just a delicious dish – it’s a nutritional powerhouse. Mushrooms are packed with essential nutrients, including vitamin D, B vitamins, and antioxidants. The Arborio rice provides complex carbohydrates, while the Parmesan cheese adds a protein and calcium boost. By using high-quality ingredients and controlling the cooking method, you’re creating a balanced meal that doesn’t compromise on flavor or nutrition.
Pro tip: Choose a variety of mushrooms to enhance both the flavor profile and nutritional complexity of this risotto!