Mushroom risotto is one of many types of this tasty Italian dish. The best thing about this recipe is that, as with other dishes of Italian cuisine (just like classic Roman pastas), it is a simple and quick recipe that does not require many ingredients.
Of course, one of the main ingredients is mushrooms. It’s up to you what mushrooms you use. If you like chestnut mushrooms, use those.
An excellent option is also dried mushrooms, which must be soaked in warm water about half an hour before use. Do not discard this water as you will be adding it to your risotto to give it an even better taste.
The right technique for the best creamy risotto
The ratio of rice to broth is important. For 300g of rice, you need about 1,2 liters of broth. But be ready to use a bit more instead. It is better if you have some left than not having enough broth at the end. You can use chicken or vegetable broth.
After pouring the white wine over the rice, let the wine evaporate and then gradually add the broth. Add one full ladle of broth, mix and let cook for a couple of minutes until everything thickens nicely.
When the rice has absorbed the liquid, repeat this step until you have used up all the broth. This process should take about 16 minutes.
But follow your nose. You will see whether the risotto is too watery or too thick. It may seem to you that the risotto is more on the watery side. But keep in mind that it will definitely get thicker when it’s done. In the end, you can taste the rice. When al dente, turn off the heat and add parmesan cheese.
If you want a luxurious version of the mushroom risotto, try getting a truffle. On Valentine’s Day, our partners will definitely appreciate the romantic dinner. And what more enchants your girlfriend or boyfriend than the perfect creamy mushroom risotto topped with slices of black truffle.
But as I said, such luxury is especially worth it on occasions like Valentine’s Day. In addition, a glass of good white wine ensures a pleasant Valentine’s Day evening.
FAQ about mushroom risotto
What mushrooms are best for mushroom risotto?
A combination of fresh mushrooms and rehydrated dried mushrooms such as Porcini or Shiitake.
Homemade chicken or vegetable broth?
If you want the perfect risotto, use homemade chicken broth. If you want to have a quick dinner during a busy week, you will not ruin it with broth from the store.
What rice to use for Italian risotto?
There are three options, namely arborio, carnaroli and vialone nano. Carnaroli brings probably the most creamy risotto. But the most available is arborio rice, which I also usually use and thanks to which your risotto will be tasty and creamy.
How to season risotto?
Mainly with broth. Be careful with salt, as ingredients like broth and parmesan are quite salty. In addition, season with black (or white) pepper.Print
Easy Italian Mushroom Risotto
- Total Time: 35 minutes
- Yield: 4 servings 1x
- 2 cups (300g) rice (arborio or carnaroli)
- 300g mushrooms
- 2/3 cup (150ml) white wine
- 6 cups (1,5L) chicken stock
- 1 larger shallot or yellow onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 3 tbsp (60g) unsalted butter
- 1 cup (100g) freshly grated parmesan
- 2 tsp thyme
- Salt and pepper to taste
- Clean your mushrooms (but don’t wash them with water) and slice them thinly. If you use dried mushrooms, let them soak in warm water for about 30 minutes.
- Heat olive oil in a pot (or a high-sided skillet), add finely diced shallots and cook until translucent. Add sliced garlic.
- In with sliced mushrooms and a knob of butter. Let it sauteé for about 5 minutes. Season with pepper and add thyme.
- Add your rice and stir well. After a minute, pour your white wine into the pot and reduce.
- Start adding small ladles of stock (always just to cover the rice) every few minutes bit by bit and giving it a little stir.
- When the rice is al dente, after about 16 minutes, turn of the heat. Add a nice handful of parmesan cheese and stir to combine.
- Serve with some extra grated parmesan and enjoy!
Use quality ingredients. Good chicken stock and real parmesan cheese make the difference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian
- Serving Size: 4 servings , Amount per serving:
- Calories: 646
- Sugar: 4g
- Sodium: 1831mg
- Fat: 27.5g
- Saturated Fat: 13g
- Carbohydrates: 69.5g
- Fiber: 2.7g
- Protein: 24.1g
- Cholesterol: 50mg
Keywords: mushroom risotto, italian risotto with truffels
Looks really good! I also like to use arborio rice and i think that chicken stock gives the risotto more flavour. I am definitely gonna make this soon!
Thank you! Let me know how did it go.
Oh wow that looks so good! Cannot wait to try it out. Just randomly found your blog and loving it!
Thanks, I appreciate it!
I love the recipe and I will try it tomorrow
Thanks for it.