What is mushroom risotto made of?

Mushroom risotto is made with short-grain Italian rice (Carnaroli, Arborio, or Vialone Nano), hot broth, sautéed mushrooms, shallot, a splash of dry white wine, extra virgin olive oil, and butter, and grated Grana Padano or Parmigiano-Reggiano stirred in at the end. The mushroom variety can be anything from fresh porcini to Italian-style canned mushrooms in oil.

What's the difference between mushroom risotto and wild mushroom risotto?

Mushroom risotto is the general term and most commonly uses cultivated champignon, cremini, or even portobello (larger cremini). Wild mushroom risotto specifies foraged or wild-harvested varieties such as porcini, chanterelles, oyster mushrooms, or pioppini. The technique is identical; only the mushroom mix changes. Wild versions tend to have a deeper flavor because of the porcini addition.

What is porcini risotto?

Porcini risotto (risotto ai funghi porcini in Italian) is mushroom risotto made primarily or entirely with porcini mushrooms, fresh, frozen, or dried (that have been rehydrated) . Porcini have a concentrated, earthy umami flavor that no other mushroom matches. In Italy, dried porcini are a pantry staple; the strained soaking liquid is added back to the broth for maximum mushroom flavor.

What makes porcini risotto so special?

Porcini are the most prized mushrooms in Italian cooking. Their flavor is meaty, nutty, and intensely savory because of natural compounds including glutamates and 1-octen-3-ol. When dried, the flavor concentrates, which is why even a small handful of dried porcini transforms a risotto. The soaking liquid carries a lot of the flavor and is not thrown out.

Is mushroom risotto gluten free?

Yes, mushroom risotto is naturally gluten-free. The grain used is rice (Carnaroli, Arborio, or Vialone Nano), not wheat. The only place gluten can sneak in is store-bought broth/stock. Some commercial broths contain wheat-based additives. Check the broth label, or better yet, make your own brodo , it's a hundred times better than anything from a box or a can.

Can I use any mushrooms for risotto?

Yes. The base technique works with any combination of fresh, frozen, dried, or Italian-style canned mushrooms in oil. Fresh porcini and a mix of wild mushrooms make the most luxurious version. Champignon or cremini make the everyday delicious Italian version. Italian seasoned mushrooms in oil with dried porcini make an excellent pantry version. Do not use American canned mushrooms in water, which aren't the same and are virtually tasteless.

How long does it take to cook mushroom risotto?

Mushroom risotto takes about 30 to 40 minutes from start to finish: roughly 10 minutes of prep (chopping, soaking dried porcini if using) , 18 to 20 minutes of active cooking with gradual broth additions, and 1 to 2 minutes of final mantecatura (the final butter-and-cheese emulsion) off the heat.

How do I reheat mushroom risotto without it drying out?

Reheat mushroom risotto in a saucepan over low heat with a couple of splashes of warm broth (or water in a pinch) , about 2 tablespoons per cup of risotto. Stir gently until loose and warmed through. Avoid the microwave when possible; if you must use it, add a little broth to the bowl, stir, cover, and heat, stopping to stir the risotto halfway. Day-old risotto is also the basis for Sicilian arancini (delicious fried risotto balls) .

What do you serve with mushroom risotto?

In Italy, mushroom risotto is a primo (first course) served on its own or as a main entree with a simple green salad. As an American main or side, it pairs well with roasted chicken, braised short ribs, seared scallops, or a bitter green like radicchio with fresh lemon juice and EVOO + salt. For the best wine to serve, reds are most often served in the fall and winter months and include medium-bodied Italian reds such as Nebbiolo, Barbera, or Valpolicella Ripasso. In the summer months, white wines like Sauvignon Blanc del Collio, Pinot Grigio, Soave Classico, Kerner from the Valle Isarco, and sparkling wine like Trento DOC (Chardonnay-Pinot Nero metodo classico) are the classic Italian pairing because the bubbles cut through the mantecatura's richness. Franciacorta works for the same reason.

Italian Mushroom Risotto Recipe (Using Any Mushrooms)

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 11 ounces fresh mushrooms (champignon, oyster, pioppini, or a mix) (300g); 7 ounces fresh (or frozen) porcini mushrooms (or substitute dried porcini; see Notes below for equivalents) (200g); 2 tablespoons extra virgin olive oil (for sautéing the mushrooms) (30g); 2 tablespoons extra virgin olive oil (for toasting the rice) (30g); 2-3 sprigs of fresh flat leaf parsley; 11 1/2 ounces Carnaroli risotto rice (sub Arborio or Vialone Nano) (320g); 2 shallots, finely diced; 1/4 cup dry white wine (sauvignon blanc, Pinot grigio, or Sancerre) (60g); 1 1/2 to 2 quarts homemade chicken broth (sub unsalted or low-sodium store-bought) (up to 1.89 liters); 2 tablespoons unsalted cold butter (30g); 1/3 cup Grana Padano or Parmigiano-Reggiano, grated (30g)

Description

Creamy Italian mushroom risotto, three ways depending on the mushrooms you have on hand: with fresh wild mushrooms, including fresh or frozen porcini, with everyday champignon, or with seasoned Italian canned mushrooms in oil + dried porcini. This is real Italian mushroom risotto, made just how my family, friends, and restaurants make it here in Italy.

Ingredients

11 ounces fresh mushrooms (champignon, oyster, pioppini, or a mix) (300g)

7 ounces fresh (or frozen) porcini mushrooms (or substitute dried porcini; see Notes below for equivalents) (200g)

2 tablespoons extra virgin olive oil (for sautéing the mushrooms) (30g)

2 tablespoons extra virgin olive oil (for toasting the rice) (30g)

2-3 sprigs of fresh flat leaf parsley

11 1/2 ounces Carnaroli risotto rice (sub Arborio or Vialone Nano) (320g)

2 shallots, finely diced

1/4 cup dry white wine (sauvignon blanc, Pinot grigio, or Sancerre) (60g)

1 1/2 to 2 quarts homemade chicken broth (sub unsalted or low-sodium store-bought) (up to 1.89 liters)

2 tablespoons unsalted cold butter (30g)

1/3 cup Grana Padano or Parmigiano-Reggiano, grated (30g)

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Instructions

1. Heat the broth. Bring the chicken broth to a low simmer in a saucepan and keep hot on the back burner throughout cooking. If using dried porcini, soak them in ½ cup hot water for 15 minutes, then strain the soaking liquid (through a fine mesh sieve or coffee filter) into the broth. Chop the rehydrated porcini.

2. Sauté the first batch of mushrooms. Heat 1 tablespoon EVOO and the parsley sprig in a large skillet over medium-high. Add half the mushrooms in a single layer. Don't move them for 2 to 3 minutes so they can brown. Season with salt, then stir and cook until the water has evaporated and the mushrooms are golden, about 5 to 7 minutes more. Transfer to a plate.

3. Sauté the second batch. Add 1 more tablespoon EVOO to the same pan. Repeat with the remaining mushrooms (if using frozen porcini, sauté them on their own for about 6 to 7 minutes total). Return the first batch to the pan and toss to combine.

4. Deglaze the pan. Pour in the white wine. Scrape up the fond with a wooden spoon. Cook until the alcohol has evaporated, 3 to 4 minutes. If bits are still stuck, add a couple spoonfuls of hot broth to lift them. Set the pan aside.

5. Toast the rice (tostatura). In a deep 4qt pot, heat 2 tablespoons EVOO over medium. Add the rice and toast, stirring occasionally, for 4 to 5 minutes until lightly golden. Add the shallots and continue toasting for 3 to 4 minutes more, until the shallots are translucent and the rice is mostly golden.

6. Combine the mushrooms with the rice. Tip the sautéed mushrooms (and any pan drippings) into the rice pot. Stir to combine.

7. Add the broth gradually (cottura). Raise the heat to medium-high. Add hot broth one to two ladles at a time, stirring frequently, letting each addition mostly absorb before adding the next. Continue until the rice is al dente, about 18 minutes total. The risotto should be loose and creamy but not soupy.

8. Add the butter and Parmesan (mantecatura). Pull the pot off the heat and let it rest for 1 minute. Add the cold butter and grated cheese. Stir aggressively until the risotto is glossy and emulsified. If you need to loosen the mixture, add a little more hot broth until you reach the desired consistency.

9. Adjust seasonings and serve. Taste for salt. Stir in a pinch or two of chopped parsley. Plate the risotto and tap the plate against your palm to spread it flat. Serve immediately with more grated cheese.

Notes

If you have a few more or a few less of the fresh mushrooms, it's totally ok, I'm just giving you my precise measurements so you can make it exactly as I have if you want. Add more or less depending on what you have, but try to stay close to these measurements if you can.

Dried porcini substitution. If fresh or frozen porcini aren't available, use 10-14g (0.35 to 1/2 ounce) of dried porcini rehydrated in ½ cup hot water for 15 minutes. Chop the rehydrated porcini and add them with the mushrooms in Step 3. Strain the soaking liquid through a fine mesh sieve or coffee filter to remove any grit and pour it into the rice as part of the broth. Don't discard the soaking liquid; it has a ton of flavor in it.

Champignon (Button or Cremini) or Portobello variation. Use 18 oz (500g) of champignon or portobello mushrooms total in place of the mixed mushrooms and porcini. For a deeper flavor, add 0.35 oz 10g of dried porcini rehydrated as above.

Pantry variation. Use about 13 oz (360g) of seasoned Italian champignon trifolati in oil, drained (roughly two 210g cans, which drain down to about 180g of actual mushrooms), plus 0.35 to 0.5 oz (10 to 15g) of dried porcini rehydrated in ½ cup hot water. Read the ingredient list and make sure there is NO vinegar. The mushrooms should be packed in oil with garlic and parsley only. Do not use any mushrooms in oil that list vinegar (or aceto) in the ingredients. The vinegar will ruin your risotto, turning it sharp and sour instead of creamy and savory. Never use plain American canned mushrooms in water either.

Storage and reheating. Refrigerate in an airtight container for up to 3 days. To reheat, add 2 to 3 tablespoons of warm broth or water per cup of cold risotto and warm gently over low heat, stirring until loosened. Risotto does not freeze well. See more detailed options in the main post.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Italian, Lunch, Vegetarian
Method: Mantecatura, Stovetop + Mix & Stir
Cuisine: Italian

Nutrition

Serving Size: 1/4 recipe
Calories: 566
Sugar: 4g
Sodium: 96mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 71g
Fiber: 2.7g
Protein: 14g
Cholesterol: 35mg