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.
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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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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