Mushroom Risotto (Risotto ai Funghi)
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 240g |
| Chiodini mushrooms | 200g |
| Champignon mushrooms | 200g |
| Onion (half) | ½ |
| Butter | 80g |
| Parmigiano Reggiano DOP | 60g |
| Fine salt | to taste |
| Fresh parsley | to taste |
| White wine | 50g |
| Water | 1 liter |
| White pepper | to taste |
| Extra virgin olive oil | to taste |
Instructions:
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Prep the Mushrooms: Begin by cleaning the mushrooms. Start with the champignon mushrooms: trim the end of each stem and carefully peel away the skin from the cap using a small knife. Begin at the base of the cap and gently pull the skin toward the center. Then, discard the stems. Next, tackle the chiodini mushrooms: trim off the earthy end of the stems and keep only the central, tender parts.
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Make the Mushroom Broth: Place the mushroom trimmings in a saucepan, add the water, and bring it to a simmer. This will create a flavorful mushroom broth to enrich your risotto.
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Prepare the Base: In a large pan, melt half of the butter (40g) over medium-low heat. Once the butter is fully melted, add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally to prevent the onion from browning, until it becomes soft and translucent.
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Cook the Mushrooms: Add the prepared mushrooms (both chiodini and champignon) to the pan with the onion. Sauté the mushrooms over medium-high heat, stirring occasionally. This helps to cook off any excess moisture the mushrooms might release, preventing them from becoming too watery.
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Add the Rice: After a few minutes, add the Carnaroli rice to the pan. Stir the rice gently to coat it with the butter and mushroom mixture, letting it toast lightly for about a minute or two.
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Deglaze with White Wine: Once the rice has been slightly toasted, pour in the white wine. Let the wine evaporate for a minute or so, allowing the rice to absorb the flavors. Strain the mushroom broth (which should be simmering) and begin adding it to the rice, one ladle at a time. Stir continuously, allowing the rice to absorb the liquid before adding more broth.
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Simmer the Risotto: Continue adding the mushroom broth and stirring occasionally for about 15-18 minutes, until the rice is cooked al dente. You might need more broth depending on how much liquid the rice absorbs.
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Finish the Risotto: Once the rice is cooked and creamy, remove the pan from the heat. Stir in the remaining butter (40g) and the grated Parmigiano Reggiano. Add salt and white pepper to taste, adjusting the seasoning to your preference.
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Garnish and Serve: Finely chop the fresh parsley and stir it into the risotto, adding a touch of extra virgin olive oil for an extra layer of flavor. Serve the mushroom risotto hot, ensuring that each plate is perfectly creamy and aromatic.
Serving Suggestions:
This creamy mushroom risotto pairs wonderfully with a simple green salad or some crusty bread to soak up any leftover sauce. Its rich, earthy flavor from the combination of chiodini and champignon mushrooms makes it a comforting dish for any occasion.
Whether enjoyed as a cozy family dinner or served at a special gathering, this risotto is sure to delight mushroom lovers and risotto enthusiasts alike.
