Risotto with champignons on porcini mushroom broth
3 servings
50 minutes
Mushroom risotto in white mushroom broth embodies Italian culinary sophistication. The dish originated in Northern Italy, where rice and mushrooms became staples of rustic cuisine. White mushrooms provide a rich, earthy aroma, while champignons add softness and delicate texture. The creamy consistency is achieved by gradually adding broth, and parmesan and butter complete the dish with silkiness and depth of flavor. Risotto pairs perfectly with white wine, highlighting the rich mushroom notes. It can be served as a standalone dish or as an elegant side to meat and fish. Enjoy it hot, garnished with fresh parsley to reveal the full palette of flavors and aromas.
1
Chop the mushrooms coarsely. Dice the onion and garlic finely.
- White mushrooms: 120 g
- Champignons: 100 g
- Garlic: 1 clove
- Shallots: 40 g
2
Heat 2-3 tablespoons of olive oil in a pan (over medium-high heat).
- Extra virgin olive oil: to taste
3
Fry the mushrooms for 1-2 minutes; they should immediately start to be covered with a golden (not black) crust (if not, increase the temperature).
- White mushrooms: 120 g
- Champignons: 100 g
4
Add onion and garlic to the mushrooms, they should also brown.
- Shallots: 40 g
- Garlic: 1 clove
5
Remove the leaves from the thyme sprigs and add them to the mushrooms, onion, and garlic.
- Fresh thyme: 2 sprigs
6
Add rice to the pan. It needs to be sautéed, stirring constantly, until it becomes translucent. It is precisely because it becomes translucent (the necessary 'gluten' for risotto is released) that the risotto will have the correct consistency.
- Arborio rice: 100 g
7
When the rice becomes translucent, add white wine. Stir until the alcohol smell disappears (it needs to evaporate completely).
- Dry white wine: 50 ml
8
Next, 'cook' the rice as follows: add mushroom broth in small portions to the pan, meaning it should slightly cover the rice or be level with it each time. Pour-evaporate-pour-evaporate until the broth runs out and the rice is al dente. The rice should not be soft like in sushi, for example. It should remain firm 'to the bite' inside.
- Mushroom broth: 350 ml
9
Remove from heat. Add: butter, grated parmesan, chopped parsley.
- Butter: 20 g
- Grated Parmesan cheese: 25 g
- Parsley: 1 sprig
10
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
11
Let it steep for 1-2 minutes, stirring continuously during this time.
12
You can garnish with a sprig of parsley when serving.