This creamy mushroom risotto is the perfect dish to warm your soul and impress your taste buds.

With its rich flavors from a blend of dried porcini and chestnut mushrooms, and the creamy texture of Arborio rice, this recipe is both easy to follow and deliciously satisfying.

Whether you’re a beginner or an experienced cook, this risotto will quickly become a favorite in your kitchen.

Let’s dive into this simple yet elegant recipe that brings a touch of gourmet to your dining table!

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Ingredients

• 50g dried porcini mushrooms
• 1 vegetable stock cube
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 250g chestnut mushrooms, chopped
• 300g risotto rice (like Arborio)
• 175ml white wine
• 25g butter
• A handful of fresh parsley leaves, chopped
• 50g Parmesan or Grana Padano cheese, freshly grated

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Instructions

Step 1: Prep the Dried Mushrooms

Place 50g of dried porcini mushrooms in a large bowl and pour over 1 liter of boiling water.

Let them soak for 20 minutes, then drain the mushrooms, discarding the last few tablespoons of soaking liquid.

Step 2: Make the Mushroom Stock

• Crumble 1 vegetable stock cube into the bowl with the mushroom soaking liquid.
• Gently squeeze the soaked mushrooms to remove excess liquid, then add them to the stock cube mixture.

Step 3: Cook the Base

• Heat 2 tablespoons of olive oil in a shallow pan over medium heat.
• Add 1 finely chopped onion and 2 finely chopped garlic cloves.
• Cook for about 5 minutes, or until the onion is soft and translucent.

Step 4: Add the Mushrooms

• Stir in 250g of chopped chestnut mushrooms and the soaked porcini mushrooms.
• Season with salt and pepper. Continue cooking for about 8 minutes, until the mushrooms are tender

Step 5: Start the Risotto

• Add 300g of risotto rice to the pan and cook for 1 minute.
• Pour in 175ml of white wine and let it cook until the wine has mostly evaporated.

Step 6: Cook the Rice

• Pour in a quarter of your mushroom stock and let the rice simmer, stirring often, until the liquid is absorbed.
• Continue adding the stock in similar amounts, allowing the rice to absorb each portion before adding more.
• Stir frequently.
• The rice will start to become creamy and tender.

Step 7: Finish the Risotto

• Once the rice is nearly cooked, add any remaining stock.
• If the rice is still a bit firm, you can add a splash of water.
• Remove the pan from the heat and stir in 25g of butter and 25g of grated Parmesan or Grana Padano cheese.
• Add half of the chopped parsley.

Step 8: Rest and Serve

• Cover the pan and let the risotto rest for a few minutes.
• This allows it to absorb any remaining liquid and become even creamier.
• Give it a final stir before serving.
• Spoon the risotto into bowls and sprinkle with the remaining cheese and parsley.

FAQs

Can I use a different type of mushroom?

Yes, you can substitute other mushrooms like button or shiitake for the chestnut mushrooms. Just keep in mind that different mushrooms have different flavor profiles.

What if I don’t have white wine?

If you don’t have white wine, you can substitute it with an equal amount of chicken or vegetable broth. For a non-alcoholic option, use a splash of white wine vinegar or lemon juice.

Quick Italian Mushroom Risotto

This creamy mushroom risotto combines dried porcini and chestnut mushrooms with Arborio rice, white wine, and Parmesan, creating a rich and flavorful dish that's easy to make.

Print Pin Rate

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

• ▢ 50 grams dried porcini mushrooms
• ▢ 1 vegetable stock cube
• ▢ 2 tbsp olive oil
• ▢ 2 onion finely chopped
• ▢ 2 garlic cloves finely chopped
• ▢ 250 grams chestnut mushrooms chopped
• ▢ 300 grams risotto rice (like Arborio)
• ▢ 175 ml white wine
• ▢ 25 grams butter
• ▢ A handful of fresh parsley leaves chopped
• ▢ 50 grams Parmesan or Grana Padano cheese freshly grated

Instructions

Prep the Dried Mushrooms

1. Place 50g of dried porcini mushrooms in a large bowl and pour over 1 liter of boiling water.

   Let them soak for 20 minutes, then drain the mushrooms, discarding the last few tablespoons of soaking liquid.

Make the Mushroom Stock

1. Crumble 1 vegetable stock cube into the bowl with the mushroom soaking liquid.

   Gently squeeze the soaked mushrooms to remove excess liquid, then add them to the stock cube mixture.

Cook the Base

1. Heat 2 tablespoons of olive oil in a shallow pan over medium heat.

   Add 1 finely chopped onion and 2 finely chopped garlic cloves.

   Cook for about 5 minutes, or until the onion is soft and translucent.

Add the Mushrooms

1. Stir in 250g of chopped chestnut mushrooms and the soaked porcini mushrooms.

   Season with salt and pepper.Continue cooking for about 8 minutes, until the mushrooms are tender

Start the Risotto

1. Add 300g of risotto rice to the pan and cook for 1 minute.

   Pour in 175ml of white wine and let it cook until the wine has mostly evaporated.

Cook the Rice

1. Pour in a quarter of your mushroom stock and let the rice simmer, stirring often, until the liquid is absorbed.

   Continue adding the stock in similar amounts, allowing the rice to absorb each portion before adding more.

   Stir frequently.

   The rice will start to become creamy and tender.

Finish the Risotto

1. Once the rice is nearly cooked, add any remaining stock.

   If the rice is still a bit firm, you can add a splash of water.

   Remove the pan from the heat and stir in 25g of butter and 25g of grated Parmesan or Grana Padano cheese.

   Add half of the chopped parsley.

Rest and Serve

1. Cover the pan and let the risotto rest for a few minutes.

   This allows it to absorb any remaining liquid and become even creamier.

   Give it a final stir before serving.

   Spoon the risotto into bowls and sprinkle with the remaining cheese and parsley.

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