Mushroom Risotto [Risotto ai funghi]
Servings: servings
Mushroom Risotto is a creamy, Italian dish made by slowly cooking rice with broth, infused with mushrooms, shallots, garlic and Parmesan.
Equipment
- Grater for the cheese
Ingredients
The Cooking
- 1.5 L chicken broth hot
- 340 g mushroom sliced cremini
- 1/4 cup extra virgin olive oil
- 60 g shallots chopped
- 55 g unsalted butter
- 315 g Arborio Rice or Baldo Rice not washed
- 1/2 cup white wine cheap Italian one
- 55 g Parmigiano Reggiano cheese freshly grated
- 1/4 tsp. freshly ground black pepper freshly grounded to taste
- 1/2 tsp. salt to taste
The Serving
- Parmigiano Reggiano cheese freshly grated to taste
Notes
Instructions
The Preparing
- Organize the ingredients and start by warming the 1.5 L chicken broth by placing it in a pot on medium heat. You will need it later.
- While the broth is heating up, clean and slice 340 g mushroom and chop 60 g shallots.
- In a large pan over medium-high heat, soften the 340 g mushroom in the 1/4 cup extra virgin olive oil, it should take in average 4 minutes. Season with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. Transfer to a plate and set aside.
The Cooking
- In the same saucepan over medium-high heat, brown the 60 g shallots in the 55 g unsalted butter, around 4 minutes. Add the 315 g Arborio Rice or Baldo Rice and cook for 1 minute, stirring to coat. Add the 1/2 cup white wine and reduce until almost dry.
- Lower the heat to medium and add the hot 1.5 L chicken broth from earlier, about one cup at a time, stirring frequently, until the liquid is completely absorbed before adding more broth. Season with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. Cook for 22 minutes or until the rice is al dente. Add more broth as needed.
- Add the grated 55 g Parmigiano Reggiano cheese and cooked 340 g mushroom. Mix well to combine. Since I used unsalted broth, I added 1/2 tsp. salt more but you should taste and adjust the seasoning based on your preferences.
The Serving
- Sprinkle with Parmigiano Reggiano cheese.