Creamy mushroom risotto is arborio rice toasted with onion and chopped mushrooms deglazed with white wine, cooked for 15 to 20 minutes while adding hot broth in 200 ml batches, then finished off the heat with grated parmesan and fresh basil. It takes 20 minutes of preparation and 20 minutes of cooking, and serves 4.
An Italian classic that, once you master the technique, works with vegetables, meats, fish, cheeses, and spices.
How to Make an Italian Risotto?
Use arborio or another risotto rice: its starch, not cheese or cream, gives the dish its creaminess.
Nutritional Information
Each serving of mushroom risotto contains approximately 320 kcal, 10 g of total fat (3 g of saturated fat), 45 g of carbohydrates, 2 g of sugars, 8 g of protein, 1 g of fiber, 700 mg of sodium, and 30 mg of cholesterol. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Creamy Mushroom Risotto Recipe
Preparation: 20 minutes
Cooking: 20 minutes
Servings: 4
Ingredients
- 400 g (2 cups) of risotto rice (arborio or carnaroli)
- 200 g of mushrooms
- 100 ml (⅓ cup + 1 tablespoon) of white wine
- 50 g (½ cup) of grated parmesan
- 1.5 liters (6⅓ cups) of broth or water
- 1 onion, diced
- Fresh basil
- Olive oil
- Fine salt
- Black pepper
Instructions
- Heat a splash of olive oil in a large skillet over medium high heat, add the onion and a little salt, and sauté for 3 to 4 minutes until translucent. Heat the broth or water until just below boiling.
- Clean the mushrooms well with a damp cloth, removing soil and damaged spots, chop them, and add to the pan with a little pepper. Cook over medium heat for 5 minutes, then raise the heat, add the white wine, and cook 2 more minutes to evaporate the alcohol.
- Lower the heat, add the rice, and stir for about 2 minutes. Add the hot broth about 200 ml at a time, stirring occasionally until almost absorbed before adding more, for 15 to 20 minutes, tasting to check doneness.
- Stir in the grated parmesan, turn off the heat, stir vigorously, adjust the seasoning, cover, and rest for 5 minutes. Serve hot, topped with chopped fresh basil.
Additional Tips
Keep the broth hot
Cold broth stops the cooking each time and keeps the starch from releasing.
Beat at the end
Stir vigorously after adding the cheese to emulsify the fat and starch for a glossy, creamy finish.
Do not wash the mushrooms
Wipe them with a damp cloth; soaked mushrooms absorb water and do not brown.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Arborio rice | Carnaroli rice | 400 g | Even creamier |
| White wine | Lemon juice in the broth | A few drops | Alcohol free |
| Button mushrooms | Mixed wild mushrooms | 200 g | More flavor |
| Basil | Parsley or thyme | To taste | Different herb |
Frequently Asked Questions (FAQs)
1. Why arborio or carnaroli rice?
These varieties are rich in amylopectin starch, which thickens the liquid. Long grain rice stays loose and dry.
2. Should mushrooms be washed?
Clean them with a damp cloth or soft brush. Soaked mushrooms absorb water and do not brown well.
3. Can I skip the white wine?
Yes, add a few drops of lemon juice to the broth for a similar bright note.
4. What is the right doneness?
Al dente: soft outside with a slightly firm center. Overcooked risotto turns into a heavy paste.
5. What if I run out of broth?
Continue with very hot water; by then the rice has enough flavor from the onion, wine, and mushrooms.
History of Risotto
Risotto was born in northern Italy in the 16th century, when rice was cooked slowly with broth, saffron, and butter to create the first risotto alla milanese.
Did You Know?
Button mushrooms have been cultivated and eaten around the world for centuries.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Wild Mushroom Risotto Recipe
- Shrimp Risotto Recipe
- Chilean Mote Risotto Recipe
- Vegetarian Lentil Burgers Recipe
