A practical Italian Gourmet recipe for creamy mushroom risotto, with clear timings, ingredient notes and a method designed for a home kitchen.
About this recipe
This is the kind of Italian cooking we want this collection to champion: recognisable ingredients, a method that explains the important moments, and no unnecessary complication. Read the method once before starting, prepare the ingredients, and use the visual cues as well as the clock.
Creamy Mushroom Risotto
Prep: 15 mins Cook: 35 mins Serves: 4
Ingredients
- 320g Carnaroli or Arborio rice
- 350g mixed mushrooms, sliced
- 1 small onion, finely chopped
- 1 litre hot vegetable or chicken stock
- 120ml dry white wine
- 50g Parmigiano Reggiano
- 40g butter
- 2 tbsp olive oil
- Parsley
- Salt and black pepper
Method
- Cook the mushrooms in olive oil over fairly high heat until browned. Season and set aside.
- Melt half the butter in a wide pan and cook the onion gently until soft. Add the rice and stir for 1 to 2 minutes.
- Pour in the wine and cook until almost evaporated.
- Add hot stock a ladle at a time, stirring regularly and allowing each addition to absorb before adding more.
- When the rice is creamy but still has a slight bite, stir in the mushrooms. Remove from the heat.
- Beat in the remaining butter and Parmigiano. Rest for 2 minutes, then serve with parsley and black pepper.
Italian Gourmet note
Carnaroli is particularly forgiving because it keeps its texture while releasing enough starch for a creamy risotto.
Tips for the best result
Use the best core ingredients you can reasonably find, taste as you go and remember that pasta water, seasoning and heat control are often as important as an extra ingredient. Where a traditional ingredient is difficult to source in the UK, we will explain sensible substitutions rather than pretending the recipe is impossible.