Recipe
Mushroom Risotto
Creamy Italian risotto with mixed mushrooms. Rich and aromatic.
Mushroom Risotto takes about 60 minutes and makes 4 servings. Each serving has 651 kcal.
- Preparation
- 25 minutes
- Cooking
- 35 minutes
- Total time
- 60 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 651 kcal
- Protein
- 19.3 g
- Carbohydrates
- 76.9 g
- Fat
- 27.5 g
Ingredients
- Arborio or Carnaroli rice320 g
- Mixed mushrooms (button, porcini, oyster)400 g
- Mushroom or vegetable stock1.2 l
- Red onion1 pc
- Garlic2 cloves
- White wine150 ml
- Olive oil3 tbsp
- Butter50 g
- Parmesan80 g
- Parsley2 tbsp
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Heat 1.2 l of stock in a separate pot and keep at a gentle simmer. Wipe 400 g of mushrooms with a damp cloth - do not wash them.
Tip: Hot stock is absorbed better by the rice when added.
- 2
Slice the mushrooms. Finely chop 1 onion and 2 cloves of garlic.
- 3
In a large pan, heat 3 tablespoons of olive oil and 25 g of butter. Add mushrooms and sauté 5 minutes until they release moisture.
- 4
Set aside one third of the mushrooms (about 130 g) for garnish. Add onion and garlic to the rest. Sauté 3 minutes.
- 5
Add 320 g of rice and stir so each grain is coated. Toast 1 minute.
- 6
Add 150 ml of white wine and stir until alcohol evaporates - about 2 minutes.
- 7
Add one ladle of hot stock. Stir until rice absorbs liquid. Repeat adding stock every 2-3 minutes for 18-20 minutes total.
Tip: Risotto is done when rice is al dente - creamy with a slight bite in the center.
- 8
Remove from heat. Stir in the remaining 25 g of butter, 80 g of grated Parmesan and 2 tablespoons of parsley. Season with a pinch of salt and a pinch of pepper. Rest 1 minute to “relax”.
Cooking methods
On the stove
The classic method. Medium-low heat on gas, adjusting the flame continuously as you add stock. Keep the stock pot warm on an adjacent burner. The visual flame feedback helps you fine-tune the constant heat adjustments risotto requires.
On induction
Level 5 for sautéing mushrooms, reduce to level 4 for the risotto phase. Keep stock warm on a second burner at level 2. Induction's quick response prevents sticking between stock additions, producing consistently creamy results.
Over an open fire
Challenging but achievable over hardwood embers. Use a wide, heavy-bottomed pan. Maintain heat from ash-covered coals rather than direct flames. Increase stirring frequency. The subtle smokiness adds a wonderful earthy dimension to the mushroom flavor.
Recipe questions
- How long does this recipe take?
- Plan for about 60 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Level 5 for sautéing mushrooms, reduce to level 4 for the risotto phase. Keep stock warm on a second burner at level 2. Induction's quick response prevents sticking between stock additions, producing consistently creamy results.
- Can I cook this recipe over an open fire?
- Yes. Challenging but achievable over hardwood embers. Use a wide, heavy-bottomed pan. Maintain heat from ash-covered coals rather than direct flames. Increase stirring frequency. The subtle smokiness adds a wonderful earthy dimension to the mushroom flavor.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
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