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American
Mushroom Risotto
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Recipe

13 INGREDIENTS • 6 STEPS • 30MINS

Mushroom Risotto

4.6
12 ratings
Community Pick
Community Pick
Mushroom risotto is a traditional dish from Northern Italy that makes mouths water all over the world. But what are the tricks to making it perfect? This video recipe will show you how easy it is to make this all-time favourite with plump velvety mushrooms and divine porcini. With just a sprinkle of fresh parsley and pecorino to finish it off, this mushroom risotto is the perfect main or accompanying dish. Just don't forget to stir!
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Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
Mushroom risotto is a traditional dish from Northern Italy that makes mouths water all over the world. But what are the tricks to making it perfect? This video recipe will show you how easy it is to make this all-time favourite with plump velvety mushrooms and divine porcini. With just a sprinkle of fresh parsley and pecorino to finish it off, this mushroom risotto is the perfect main or accompanying dish. Just don't forget to stir!
30MINS
Total Time
$2.23
Cost Per Serving
Ingredients
Servings
4
US / Metric
Carnaroli Rice
2 cups
Carnaroli Rice
or Arborio Rice
Vegetable Stock
8 1/3 cups
Vegetable Stock
Oyster Mushroom
4
Oyster Mushrooms
Flat Mushroom
2
Flat Mushrooms
Dried Porcini Mushroom
to taste
Dried Porcini Mushrooms
Onion
1/4
Onion, chopped
Butter
1/3 cup
Butter
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
White Wine
1 cup
White Wine
Pecorino Romano Cheese
to taste
Pecorino Romano Cheese
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Fresh Parsley
to taste
Fresh Parsley
Nutrition Per Serving
VIEW ALL
Calories
842
Fat
41.0 g
Protein
8.8 g
Carbs
97.3 g
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Mushroom Risotto
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Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
Cooking InstructionsHide images
step 1
In a pan over medium heat, add Butter (3 Tbsp) and Extra-Virgin Olive Oil (2 Tbsp). Once the butter melts, add in the Oyster Mushrooms (4) and Flat Mushrooms (2) to the pan and gently stir. Sprinkle in Salt (to taste) and Ground Black Pepper (to taste) and simmer for 2-3 minutes. Once done, turn off the heat and set aside.
step 2
In a medium-size​ pot/casserole over medium heat, add Butter (3 Tbsp) and Extra-Virgin Olive Oil (1/4 cup) and allow to melt and combine. Add the Onion (1/4) to the pot and sautee until lightly golden.
step 3
Once the onion has colored, add Carnaroli Rice (2 cups) to the pot and stir it gently. Let the rice slowly toast for a few minutes and then add a glass of White Wine (1 cup) and stir once again.
step 4
Once the wine has evaporated, use a ladle to add your Vegetable Stock (8 1/3 cups), just a little bit at a time. Make sure the rice is nice and wet as you cook it through and once you see the stock reduce, add more and stir through.
step 5
It will take up to 25 minutes to cook the rice. After around 10-15 minutes, add the Dried Porcini Mushrooms (to taste) to the risotto and combine them gently. These will absorb into the mixture, adding an abundance of flavour to the stock. Add the rest of the cooked mushrooms to the rice too and continue adding the stock as necessary.
step 6
Garnish your servings with a few fresh mushrooms, a sprinkle of Fresh Parsley (to taste) and some grated Pecorino Romano Cheese (to taste), but not too much as you don’t want the flavor of the cheese to take over.
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Tags
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American
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Italian
Mediterranean
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