Comforting, refined, and with a unique texture, mushroom risotto is one of the most popular Italian dishes in the world. This dish, which is both simple and sophisticated, requires above all patience, good products... and a ladle of passion. Here is our complete recipe, accompanied by the advice of a chef for a result that matches the most beautiful trattorias.
🍄 Chef's note : “The more varied the mushrooms, the more profound the risotto becomes. Do not hesitate to mix porcini mushrooms and brown mushrooms for an explosion of taste.”
Clean mushrooms thoroughly with a damp cloth (avoid soaking them in water). Slice them finely. Heat 1 tablespoon of olive oil in a skillet and fry the mushrooms over high heat for 5 to 6 minutes, until they give back their water and start to brown. Book
👨 🍳 Chef's tip : “Add a dab of butter at the end of cooking to give them a nice shine.”
In a large saute pan, melt 20 g of butter with 1 tablespoon of olive oil. Add finely chopped shallots and crushed garlic. Cook over low heat until shallots are translucent.
Pour the rice into the saute pan and stir well to coat it in the fat. Make it slightly pearlescent for 2 minutes: the grains should become translucent at the edges. Then deglaze with the white wine and let it evaporate while stirring.
🍷 Chef's advice : “Choose a white wine that is dry but fruity, such as Pinot blanc or Chardonnay that is not woody.”
Once the wine is absorbed, start cooking the rice by pouring in a ladle of hot broth. Stir gently and let the rice absorb the liquid. Continue doing this, ladle after ladle, for about 18 to 20 minutes. The rice should be creamy but still slightly firm in the heart.
Halfway through cooking, add the mushrooms fried in the risotto.
Once the rice is cooked, remove from the heat. Add the rest of the butter, grated parmesan, salt and pepper, and mix vigorously to combine. Cover and let rest for 2 minutes before serving.
Serve the risotto hot, sprinkled with chopped fresh parsley. You can also add a few shavings of parmesan or a drizzle of truffle oil for a festive version.
A dry white wine with woody notes is the perfect accompaniment to this dish: try a Burgundy Chardonnay, a Graves white, or for more complexity, a light red wine like a Pinot Noir.
Can I reheat risotto?
Yes, over low heat with a little broth or hot water. Avoid microwaving, which changes the texture.
Do you have to rinse rice?
No! Risotto rice should never be rinsed: you want to keep the starch to obtain a creamy texture.
How long for the perfect risotto?
Allow about 18 to 20 minutes of active cooking. The rice should remain slightly firm to the core.
Mushroom risotto is Italy on your plate. Simple but demanding, humble but elegant, it's a dish that will reward you if you give it your undivided attention. A good broth, a suitable rice, well-seared mushrooms: everything is there to make it an unforgettable dish.
