Mushroom Risotto Recipe
To prepare a mushroom risotto recipe, you can use many types of mushrooms. You can even be lucky to prepare a wild mushroom risotto recipe if you can find them from safe sources.
Even if it used to be a typical dish from Autumn, nowadays you can eat it all over the year, as dried mushrooms are excellent too, but their "season" is Autumn for sure.
The best one for me is prepared with porcini. Unfortunately, it is not easy to find them fresh often, and so often we use many different qualities of mushrooms to cook. A more common one, with good taste and easier to find is shitake. |
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You'll need (4 people):
• 2 cups of rice
• 3 tablespoons of extra virgin olive oil
• half onion (not chopped)
• about 3 cups of fresh mushrooms (a small pack of dried ones
• 1/2 cup of white wine
• about 4 cups of good broth or cube
• 3 tablespoons of good quality butter
• 4 tablespoons of grated parmesan cheese
• salt
• white pepper (optional)
How to prepare:
(If you're using dried mushrooms, remember to pre-soaking them in water and milk.)
Put the oil into the pan, turn on the gas and add the half onion. Let it cook for a while, without colouring too much. Then take the onion away and add the rice.
Mix it with the oil and then add the mushrooms (if you're using the dried ones, squeeze them and add them without the liquid, keeping the milk-water for after).
Let it fry and then add the half glass of white wine. Let the alcohol evaporate and then add some broth, cover the pan and lower the gas.
Once in a while mix it all, adding the water-milk served to soak the dried mushrooms together with the broth.
After about 12 minutes, taste a grain to see if it's quite done. At that point, add the butter, the grated parmesan cheese, mix it all energically, turn off the gas and leave the pan covered for about 5 minutes.
Now your risotto is ready to be served. Enjoy!
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