Italy · Rice & risotto
Mushroom risotto.
Porcini and fresh mushrooms, slowly cooked rice and a final stir of butter and Parmigiano. Creamy, without any cream.
Illustration created with AI
The story of risotto.
Rice arrived in Italy in the Middle Ages and found its home in the wet plains of the Po valley, in Lombardy and Piedmont. There, cooks developed a unique method: toasting the rice and adding hot broth a little at a time.
The creaminess comes from the starch released by the rice and from the “mantecatura”, the final vigorous stir with cold butter and Parmigiano. In autumn, the classic is with porcini mushrooms.
Origin: Northern Italy, Italy
Where to find the ingredients in the US.
- Rice: Carnaroli is the best for risotto; Arborio is easier to find and works well.
- Porcini: dried porcini are sold in small packs in most supermarkets.
- Mushrooms: cremini (baby bella) are a good fresh mushroom.
Three steps. That’s it.
What each stage should look like.
Step 1
Toast the rice.
Toast the rice in the pan until translucent, then add the wine.
Step 2
Ladle by ladle.
Add hot broth a little at a time, stirring, for about 17 minutes.
Step 3
Mantecatura.
Off the heat, stir in cold butter and Parmigiano until creamy.
Illustrations created with AI
Recipe
Mushroom risotto.
Prep 15 min · Cook 30 min · Total 45 min
Ingredients
- dried porcini mushrooms
- hot water, for soaking
- cremini mushrooms, sliced
- hot chicken or vegetable broth
- extra-virgin olive oil
- cold unsalted butter, divided
- shallot, finely chopped
- garlic, minced
- Carnaroli or Arborio rice
- dry white wine
- Parmigiano Reggiano, grated
- fresh parsley, chopped
Instructions
- Soak the porcini in the hot water for 15 minutes. Lift them out, chop them and strain the soaking liquid; add it to the broth and keep hot.
- In a large pan, heat the oil and 1 tablespoon of butter. Cook the cremini over high heat until golden, add the garlic and porcini for 1 minute, season and set aside.
- In the same pan, cook the shallot for 2 minutes. Add the rice and toast, stirring, for 2 minutes until translucent. Add the wine and let it evaporate.
- Add a ladle of hot broth and stir until absorbed. Continue adding broth a ladle at a time, stirring often, for 15 minutes. Stir in the mushrooms.
- Cook 2–3 minutes more, until the rice is creamy and al dente. It should flow slightly on the plate.
- Turn off the heat, add the remaining cold butter and the Parmigiano and stir vigorously. Cover, rest for 1 minute, sprinkle with parsley and serve.
What you’ll need.
Wide heavy pan.
For even cooking of the rice.
Wooden spoon or risotto spoon.
Stirs without breaking the grains.
Small saucepan.
To keep the broth hot next to you.
