One of my favorite dishes to cook and eat is a creamy risotto, especially a mushroom risotto. Risotto is a national dish in Italy and is a staple of the Mediterranean diet. It originates from the Pianura Padana (Piedmont, Lombardy, and Veneto regions) as all the national risotto rice production is on the banks of the river Po.
In Italy risotto is considered fast food, it only takes 20 min to cook it. But in the rest of the world is seen as a chef’s dish, most people would order risotto in a restaurant but wouldn’t attempt to cook it at home. So… let me show you how simple it is to cook a creamy mushroom risotto at home!
We love going mushroom foraging and after a long day in the woods, nothing can compare to a warm creamy mushroom risotto. For mushroom lovers check out our Funghi Fritti recipe!
What is the best rice to make creamy risotto?
There are three main kinds of risotto rice:
- Arborio – probably the most common and readily available, it has longer grains and is ideal for risotto, rice salads, arancini, and suppli
- Vialone Nano – it has short grains, almost round. It is the rice to use for an extra creamy and smooth risotto. It is used mainly in the Veneto region.
- Carnaroli – my personal favourite! The starch contained in this rice variety is the richest and allows the grains to keep their shape and texture making it excellent for all kinds of risotto. In particular, I am a big fan of the Acquerello rice. It is produced exclusively by the Rondolino family in the Tenuta Colombara in Piedmont.
Can I make risotto without wine?
Absolutely, the wine is added to the hot toasted rice grains for 2 reasons:
- To stop the grains from burning in the hot oil
- Add a little acidity to the dish
Therefore, wine can be substituted with the first ladle of stock and perhaps a few drops of white vinegar.
What else can I put in a creamy risotto?
The most important ingredients in a risotto are a good stock and quality rice.
You may also like some of our healthy and quick-to-prepare side dishes to serve alongside your risotto. What about sauteed spinach or how about green beans with hidden ingredients?!
What does “Mantecare” mean?
Mantecare is a process applied at the end of the cooking of a risotto.
All it means is to remove the risotto from the heat, adding butter and grated Parmesan. Whilst steering with a silicon spatula or wooden spoon, then cover and rest for a couple of minutes.
This process is essential in achieving a flavoursome smooth and creamy risotto. When the fat from the butter and the parmesan are combined with the starch released by the rice and bonded with any other ingredients in the dish.
Creamy Mushroom Ristotto
Ingredients
- 500 ml Vegetable or chicken stock
- 300 g Wild Mushrooms
- 200 g Risotto rice
- 175 ml White or Red wine
- 100 g White onion
- 50 g Butter
- 40 g Parmesan cheese
- 20 ml Olive oil
- 10 g Chopped parsley
- 5 g Garlic
- 5 g Dry porcini mushrooms
- Salt and Pepper to taste
Instructions
- Pour the stock in a pot, add chopped dry porcini mushrooms and bring to simmer.
- In a large frying pan, pour 10 ml of oil and add the finely chopped onions, place on a low heat and cook until the onions are translucent
- Then increase the heat and add the rice. Steer constantly, it is important that every rice grain is coated with the hot oil and toasted.
- After about 1 minute, the rice will turn from white in colour to a translucent yellowish, now pour the wine and steer.
- Once the wine (and the alcohol) is evaporated start adding the hot stock one ladle at the time.
- Steer the rice regularly adding stock every time is drying up.
- While the rice is cooking, in a separate frying pan, pour the remaining oil and add the garlic finely chopped, once golden, add the roughly chopped mushrooms and half of the chopped parsley and season slightly.
- During the cooking, the mushrooms will release some water, it is important to evaporate as much as possible as this will intensify the flavour.
- Once this is achieved remove from the heat and set aside.
- After about 17/18 minutes the rice should be almost ready, it should be cooked but have still a bite in the centre. At this point, remove from the heat, add the sauté mushrooms, the remaining chopped parsley, the butter and the grated Parmesan. Steer well, until all ingredients are amalgamated, cover and let it rest for one minute before serving.
HINT AND TIPS:
Make sure to use a silicon or wooden spatula or a spoon for steering the risotto; using a metal one will break the rice grains, resulting in uneven cooking. It is common to add white wine to the mushroom risotto, but for this recipe I prefer red as it adds a dept of flavor and colour to the dish. This creamy mushroom risotto can be enriched further by adding a bit of wild peppery rocket on top.
Nutrition
Creamy mushroom risotto is one of my favorite dishes during the chili night, other classic Italian dish which may warm you up is Spaghetti alle Bolognese. For more Italian pasta recipes check our selection, the recipes are easy to make and will not take all night, you can make a classic Italian pasta dish in 20 minutes, it is so simple!
So after an amazing plate of creamy mushroom risotto or a plate of spaghetti alle vongole how are you going to end the night? I know… with a timeless classic – Authentic Tiramisu!
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This mushroom risotto is so delicious!! I will definitely be making this recipe again, thanks!
I love how educational your posts are! You give so much great info on top of the delicious recipe.
There’s nothing better than a good, pasta recipe! Your creamy mushroom risotto looks like ultimate perfection!
What an awesome recipe! And thanks for sharing all the details here. Always love learning some helpful information about my favorite food.
Yum….I love all things mushrooms and this looks so rich and creamy. Wine and fresh parsley….sounds dreamy.
Of course, what a splendid blog and illuminating posts, I definitely will bookmark your site.Have an awsome day!