Clean the mushrooms and slice them.
Heat a bit of olive oil in a pan, add the mushrooms, and sauté until golden.
Then set them aside.
Italian Mushroom Risotto
- Preparation - 10 minutes
- Cooking - 30 minutes
- Total time - 40 minutes
- Servings: 4
- Country: Italy
Italian mushroom risotto is a classic dish made with Arborio rice, known for its ability to absorb liquids and create a creamy texture. This dish is enriched with fresh mushrooms, which add an intense flavor and aroma. Risotto is perfect as a main course or as a side dish to meat.
Ingredients
- 300 g Arborio rice (or other risotto rice)
- 250 g fresh mushrooms (e.g. button, oyster, or wild mushrooms)
- 1 pc small onion
- 2 pc garlic cloves
- 1 l vegetable or chicken broth (warm)
- 100 ml dry white wine
- 50 g butter
- 50 g Parmesan cheese (grated)
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- fresh parsley for garnish (optional)
Instructions
Preparing the mushrooms
Risotto base
In a deep pan or pot, heat butter with olive oil.
Add finely chopped onion and sauté until translucent.
Add minced garlic and sauté briefly.
Rice
Add the rice and stir for 1–2 minutes until coated with fat and slightly translucent.
Pour in the wine and stir until it evaporates.
Broth
Start adding warm broth one ladle at a time.
After each ladle, stir until the liquid is absorbed, then add the next one.
Repeat this process for about 18–20 minutes until the rice is creamy and al dente.
Finishing
Add the sautéed mushrooms and stir to combine.
Remove from heat, stir in the grated Parmesan and a piece of butter.
Season with salt and pepper to taste.
Serving
Let the risotto rest for a minute.
Then serve garnished with chopped parsley and optionally a bit more Parmesan.