My mushroom risotto

I lost count of how many times I made mushroom risotto, it is my favourite dish and I did so many experiments before reaching the absolute perfection!

My recipe is slightly different from the authentic Italian version, but I will make some notes in my steps to let you know what the proper recipe says, so that you can make your decision (spoiler alert: my version is spot on, I absolutely LOVE IT).

Ingredients for 5 people:

  • Mushrooms
    • My version: Portobello mushrooms 150g Chestnut mushrooms 150g, Woodland mushrooms 150g
    • Authentic recipe: porcini mushrooms 450g
  • One small white onion
  • White wine 1/2 glass
  • Arborio rice 400g
  • Parmesan
  • Butter
  • Olive oil
  • Salt
  • Pepper
  • Vegetable stock 1litre

Additional, for my version:

  • Double cream
  • Rosemary

Recipe:

  1. Wash the mushrooms
  2. Put the vegetable stock to boil
  3. Chop the onion very finely
  4. Put the onion in a pan with oil (2-3 tablespoons) and butter (1-2 tablespoons)
  5. Cut the mushrooms
  6. When the onion becomes clear (not goldened) add the rice
  7. Add the wine and stir until it evaporates
  8. Start putting some vegetable stock with a cooking spoon. Dont “drown” the rice, add some stock any time it evaporates.
  9. Add the mushrooms
  10. Keep adding the stock until the rice is ready
  11. When it is almost done, add one tablespoon of butter and grated parmesan, as much as you like
  12. Add salt and pepper as you like

The authentic Italian recipes is completed, but for extra taste you can add these two steps:

13. Add some rosemary, 1 or 2 tablespoons as you like

14. When the rice is ready, turn the heat off and add 2-3 tablespoons of cream, even more if you prefer your risotto very very creamy!

I really hope you love it as much as I do!!!

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