Mushroom risotto or risotto al funghi porcini is probably one of the best-known risotto recipes among all of us who love Italian cuisine. Have you ever tried it? If you have done it, you will surely remember it with pleasure, and if not, we really recommend it, because both you and the children will love this dish.
Usually the risotto with mushrooms, a typical dish from northern Italy, which is made with funghi porcini (you can buy it in specialized stores or buy online here). If you have the opportunity to get this type of typical Italian mushrooms, we recommend it because its flavor is unmistakable. Otherwise, you can make the risotto with mushrooms that we usually find, which, although they are softer, will also give an exquisite taste to this rice.
Risotto is made differently from typical Spanish rice recipes, as it is prepared by gradually incorporating the broth (chicken, vegetable or seafood depending on the type of risotto) while slowly stirring with a wooden spoon. . When the broth evaporates, a new ladle is added and so on until there is a sticky rice with an incomparable texture.
Next we tell you the recipe for mushroom risotto and, if you try it, you will tell us how it turned out. We will also give you some tips on the ideal rice for a good risotto as well as some tips so that your risotto is applauded when you prepare it!…
Ingredients for the mushroom or boletus risotto:
- 1 liter of chicken broth
- 400 g carnaroli or arborio rice (you can buy it here)
- 300 g of porcini funghi mushrooms (you can buy here)
- 1 onion
- 2 cloves of garlic
- 1 glass of white wine
- 75 g grated Parmesan cheese
- Salt and pepper
- 70g butter
- Liquid cream or heavy cream (optional)
Step 1: We cook the mushrooms for the risotto
In a frying pan or casserole, put the chopped onion and garlic and let it sauté with a little butter. We also incorporate the chopped mushrooms and season (if you are going to use dry porcini mushrooms you will have to previously hydrate them in hot water). Let them cook until they release all the water.
Step 2: Prepare the rice
On low heat, add the rice and stir. Add the glass of white wine and a ladle of hot chicken broth that we will have previously prepared, stirring until it evaporates, about 5 minutes.
Once the first liquid has evaporated, add a new ladle of chicken broth to the rice and continue stirring slowly with a wooden spoon. We continue repeating the process until the rice is ready (it will depend on the kind of rice you have used, but usually it will be 25-30 minutes). You should get a creamy texture but not excessively soft. The secret is that the rice releases all the starch to achieve that creamy texture characteristic of Italian risotto.
Step 3: The perfect mushroom risotto
When you consider that it is ready, mix it with the grated Parmesan cheese, a little butter and stir well. If you want at the end you can add a splash of liquid cream or milk cream that will make it even creamier.
You can’t imagine how delicious this risotto with mushrooms is!