Classic Creamy Italian Mushroom Risotto
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Classic Italian Mushroom Risotto
The most flavorful classic Italian mushroom risotto recipes use Porcini mushrooms as they are the most sought-out mushroom for this dish.
Fresh porcini mushrooms are reddish brown in appearance. They can be very expensive and hard to come by.
I choose to use dried porcini mushrooms over fresh mushrooms only because the dried mushrooms are more readily available.
As far as I’m concerned I feel the reconstituted mushrooms add a little more robust flavor to the dish.
Now Let’s Talk Ingredients
Ingredients for this recipe include:
- 64 ounces of chicken or vegetable stock simmered
- 4 ounces dried porcini mushrooms reconstituted (this should yield 12 ounces)
- 5 Tablespoons olive oil
- 1 medium onion minced
- 1 medium shallot minced
- 2 cups arborio rice or carnaroli rice
- 1/2 cup dry white wine
- 1/2 cup grated Grana Padano Cheese
- 2 Tablespoons unsalted butter
- 1/2 teaspoon salt and pepper to taste.
Before actually heading over to the stove I highly recommend reading the directions first and having all your ingredients prepared and ready to go.
Prepare Mushrooms
First, reconstitute mushrooms. Using a kitchen scale measure 4 ounces of dried porcini mushrooms (that’s about 4 cups) and place them in a bowl.
Add 2 cups of stock to dried mushrooms. Allow to soak for 30 minutes stirring frequently.
The mushrooms will reconstitute to 4-6 times their dry weight leaving you with about 12-13 ounce. That’s great because this recipe calls for 12 ounces of porcini mushrooms.
After soaking for 30 minutes remove mushrooms from the stock. Retain stock if desired for later use or discard.
Carefully rinse mushrooms under cool water. Allow water to drain completely and sit aside.
Stock
Place the remainder of the unused stock in a sauce pan and simmer over low heat.
Sauté
In a large skillet add olive oil, minced onion and shallots. Saute until slightly brown.
Italian Rice
Although you can use carnaroli rice for this recipe I use Arborio rice.
Arborio is a starchy pearly white rice that is the foundation for the traditional Italian creamy mushroom risotto.
It’s not necessary to rinse the rice prior to use. Matter of fact, rinsing the rice will remove the creaminess from this recipe. Therefore, DO NOT rinse this rice prior to use.
Measure 2 cups of arborio rice. Add rice to onions and shallots. Stir until well coated.
Wine or Not
This recipe calls for a dry white wine. DO NOT use a cooking wine. For example, I used a White Pinot Noir wine.
If preferred, this ingredient can be left out. I have never made it without it so I don’t know what the outcome would be.
Add the wine to the rice mixture. Stir and continue to cook for about 30 seconds. This will allow the alcohol to evaporate.
Stock
Add 1/2 cup warm stock to the rice. Stir until rice has absorbed the liquid. Repeat this process until about 1/2 cup of liquid is left. This should take about 15-20 minutes.
Coming Together
Add salt and mushrooms to rice mixture and stir. Add butter and grated Grana Padano and stir until well combined. Serve immediately.
Congratulations! You can now say you have made a Classic Italian Risotto!
Enjoy!
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Classic Creamy Italian Mushroom Risotto
The most flavorful classic Italian risotto recipes use Porcini mushrooms as they are the most sought-out mushroom for this dish.
Ingredients
- 64 ounces chicken or vegetable stock
- 4 ounces dried porcini mushrooms yields 12 ounces
- 5 Tablespoons olive oil
- 1 cup onion minced
- 2 Tablespoons shallots minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/2 cup Grana Padano grated
- 2 Tablespoons butter unsalted
- pepper to taste
Instructions
-
Reconstitute dried mushrooms: Using a kitchen scale measure 4 ounces of dried porcini mushrooms (that's about 4 cups) and place them in a bowl.
-
Add 2 cups cups of stock to dried mushrooms. Allow to soak for 30 minutes stirring frequently. The mushrooms will reconstituted to 4-6 times their dry weight leaving you with about 12-23 ounces. That's great because this recipe calls for 12 ounces of porcini mushrooms.
-
After 30 minutes remove mushrooms from the stock. Retain stock if desired. Rinse mushrooms under cool water. Allow to drain complete and sit aside.
-
Place the remainder of the unused stock in a sauce pan and simmer over low heat.
-
In a large skillet add olive oil, minced onion and shallots. Sauté until slightly brown.
-
Measure out 2 cups of arborio rice. (DO NOT rinse rice) Add rice to onions and shallots. Stir until well coated.
-
This recipe calls for a dry white wine. DO NOT use a cooking wine. If preferred this ingredient can be left out. I have never made it without it so I don’t know what the outcome would be.
Add the wine to the rice mixture. Stir and continue to cook for about 30 seconds. This will allow the alcohol to evaporate.
-
Add 1/2 cup warm stock to the rice. Stir until rice has absorbed the liquid. Repeat this process until about 1/2 cup of liquid is left. This should take about 15-20 minutes.
-
Add salt and mushrooms to rice mixture and stir. Add butter and grated Grana Padano and stir until well combined. Serve immediately.
-
Congratulations! You can now say you have made a Classic Italian Risotto!
Enjoy!
Recipe Video
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