Mushroom risotto doesn't need cream. Creaminess comes from the rice starch, broth added patiently, and finishing the risotto off the heat. The mushrooms must retain their flavor and texture: they shouldn't become an indistinct sauce.
Ingredients for four
- 320 g Carnaroli rice
- 400 g fresh button mushrooms or mixed cultivated mushrooms
- About 1 liter hot vegetable broth
- 1 shallot
- 40 g butter
- 40 g grated Parmigiano Reggiano
- 2 tablespoons extra virgin olive oil
- 80 ml dry white wine, optional
- Parsley, salt and pepper
Total time: about 35 minutes. Servings: 4.
How to prepare
- Clean the mushrooms with a damp cloth, cut them and dry them well.
- Heat the oil in a large pan and brown the mushrooms for 6–8 minutes, allowing the excess water to evaporate. Season with salt and set aside.
- In a saucepan, soften the chopped shallot with 15 g of butter. Add the rice and toast it for about two minutes. Deglaze with the wine, if using.
- Pour in hot broth one ladleful at a time, stirring as needed. After about ten minutes, add the mushrooms. Finish cooking according to the rice package directions: usually 16–18 minutes in total.
- Turn off the heat when the risotto is tender. Add the remaining butter and Parmigiano; mix vigorously. If needed, add a little more broth. Let it rest for one minute and serve with parsley and pepper.
Three details that make a difference
Hot pan: the mushrooms must brown, not boil in their own water. Broth always hot: prevents the cooking process from being interrupted. Finishing off the heat: gives a glossy texture without weighing it down.
Frozen mushrooms: can they be used?
Yes. Cook them first in a pan to remove some of the water, then add them to the rice. With dried mushrooms, follow the soaking times on the package.
It's the same principle as our saffron risotto. Before turning on the heat, you can also check how much rice to calculate per person.