Creamy Mushroom Risotto with Parmesan

A creamy, intense, umami packed Mushroom Risotto fully loaded with garlicky, buttery flavours and mushrooms stirred through the risotto and piled on top, along with parmesan shavings. It is completely and utterly mouthwateringly delicious.

The food of Italy gives you a real taste of a country that loves its food with a passion. Each area is loyal to its specialities and ingredients and recipes change from the mountains to the coast, from south to the north, and the mainland to the island. Eating and drinking well is a national pass-time – from selecting fresh vegetables in the market to having a mid-morning espresso in a cafe, lunching in a simple trattoria or osteria, and picking up some antipasto from the salumeria (Italian Deli) on the way home from work.

The food of northern Italy had been inspired by the influence of its northern neighbours and mountainous terrain. Rice and polenta are staples and dairy products and wine from this region are Italy’s best. Risotto, which originated from northern Italy, is a simple rice dish that is usually served either as an appetiser or as a main course. It has four basic ingredients: sautéed vegetables, broth, flavouring and Italian rice. It can be served using any of a wide array of ingredients, including, but not limited to, specialty herbs, seasonal fish and various meats. Mushrooms add an essential depth of umami richness to any recipe. One of my favourite ways to use them – this comforting, hearty creamy mushroom risotto.

The secret to a really spectacular Mushroom risotto is to use the very best ingredients. this risotto is particularly flavoursome because it is infused with dried porcini mushrooms that have been rehydrated (plus their soaking liquid) and a golden mix of mushrooms. Each bite is savoury and earthy with plenty of creaminess from the rice, butter and parmesan cheese. This is a must try for anyone who loves mushrooms.

Step by Step Pictures of making risotto:

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Helpful Tips and Tricks to Make Creamy Mushroom Risotto:

• The best risotto recipe is really the most simple: use the best ingredients you can (high-quality Arborio rice, a good broth—homemade if you can, and a good aged Parmesan). 
• Don’t rinse the rice—the rice’s outer coating is where most of the starch is, and it’s this rice starch that makes for a creamy risotto.
• Mushrooms – You can use any mushrooms like button mushrooms, cremini mushrooms, brown mushrooms or even portobello mushrooms. You can also use a mix of mushrooms.
• The most involved part of making risotto is the constant stirring, there’s no way around it, so might as well enjoy it.
• Speaking of wine, for risotto wine, we recommend something tasty enough you’d want to drink it. Sauvignon blanc, Chardonnay, Riesling all are good. You can also use any left over wine.
• If you want extra creaminess and richness you can add cream and butter at finishing stage.
• You can keep the leftover risotto for 3-4 days in the fridge. Reheat in microwave or on the stove with a splash of milk and mix well to make it creamy again!

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If you like this recipe you will also love our Asparagus and Saffron Risotto and Malfatti with Sage Butter sauce.

Creamy Mushroom Risotto

Serves: 4 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 20 grams dried porcini mushrooms
• 500 ml water
• 1 litre vegetable stock
• 2 tbsp olive oil
• 1 tbsp butter
• 1 small white onion, finely chopped
• 250 grams mushrooms, sliced
• 2 cloves garlic, finely chopped
• 300 grams risotto rice, arborio or carnaroli
• pinch of nutmeg
• 1/3 cup white wine
• 50 grams parmesan cheese, grated
• 3 tbsp parsley, chopped
• Parmesan shavings

For the Garlic Butter Mushroom

• 75 grams mushroom, quartered
• 1/2 tbsp butter
• 1 tsp olive oil
• 1 clove garlic, finely chopped
• salt and freshly ground pepper
• 1 tbsp parsley

method

1. Soak the porcini mushrooms in 500 ml of boiling hot water for about 30 minutes. Drain, retaining the liquid and chop the porcini mushrooms. Pass the liquid through a fine sieve to remove any remains. Put it in a saucepan on low simmer.
2. Put the stock in a saucepan and bring to a boil, reduce the heat and then maintain at a low simmer.
3. Make the garlic mushrooms - Add 1 tsp oil and 1/2 tbsp butter in a large heavy based pot over high heat. Once melted, add the mushrooms and cook until light golden brown (approx 4 min). Add the garlic, salt and pepper, then continue to cook until golden brown (~1.5 min). Sprinkle with parsley, then remove into bowl.
4. Heat the olive oil and butter in a wide heavy-based saucepan. Cook the onions and garlic until softened but not browned. Add the rice and reduce the heat to low. Season with little salt and pepper and stir briefly to throughly coat the rice.
5. Add the white wine and stir till the wine evaporates. Toss in the fresh mushrooms and nutmeg, stir and cook for 2-3 minutes. Add the chopped porcini mushrooms and the retained liquid and cook until the liquid has evaporated.
6. Stir in a ladleful of the stock and cook over moderate heat, stirring continuously. When the stock has been absorbed, stir in another ladleful.. Continue like this for about 20 minutes, until all the stock has been added and the rice is al-dente. (you may not need to use all the stock, or you may need a little extra.)
7. Remove from the heat and stir in the parmesan and parsley, Season and serve topped with garlic mushrooms and Parmesan cheese.

 

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