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Mushroom risotto served with fresh herbs and Parmesan cheese
Creamy mushroom risotto enriched with delicious wild mushrooms and crisp Parmesan shavings.

Creamy mushroom risotto

Author: Flavelo
Recipes Main Courses
Risotto is not merely a type of rice, but a technique. The essence lies in the continuous 'massaging' of starch from the grain into the cooking liquid. This is what creates creaminess without the need for double cream. The 'mantecatura' is the final, sacred moment of the process, when butter and cheese are vigorously emulsified into the rice off the heat.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide saucepan or sauté pan
  • Wooden spoon
  • Ladle
  • Knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Sauté the sliced mushrooms in the oil until golden brown, then remove from the pan and set aside.

Tip: If you cooked the mushrooms with the rice, they would become rubbery. Sautéing brings out their flavour.
2 ✓

In the same pan, sweat the finely chopped onion. Add the rice and toast for 1-2 minutes until the edges of the grains become translucent.

Tip: Toasting the rice (tostatura) seals the surface of the grains so they don't turn into mush.
3 ✓

Pour in the wine and let it evaporate completely. Then add the hot stock a ladleful at a time, always waiting for the rice to absorb it.

Tip: Continuous stirring and slow addition of liquid rubs the starch off the grains.
4 ✓

When the rice is tender but still has a bite (approx. 18 minutes), remove from the heat. Stir in the sautéed mushrooms, cold butter, and Parmesan.

Tip: The cold butter and cheese create a creamy emulsion with the remaining hot liquid.
5 ✓

Let it rest under a lid for 2 minutes, then sprinkle with parsley and serve.

Tip: Risotto should have an 'all'onda' (wavy) consistency, not be set like concrete.

Recipe FAQ

Why is the centre of the rice crunchy?
There was too little liquid or not enough time. 'Al dente' rice should have a bite, but not be crunchy!
Can I use Jasmine rice?
No. Risotto requires high-starch, round-grain rice (Arborio, Carnaroli); long-grain rice will not become creamy.

Ingredients

  • 300 g Risotto rice (Arborio or Carnaroli)
  • 400 g Fresh mushrooms (button mushrooms, wild mushrooms)
  • 1 head Onion
  • 2 cloves Garlic
  • 100 ml Dry white wine
  • 1 litre Hot vegetable stock
  • 50 g Cold butter (cubed)
  • 80 g Grated Parmesan cheese
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 bunch Fresh parsley