Risotto with champignons
4 servings
40 minutes
Mushroom risotto is the embodiment of Italian gastronomic sophistication, harmoniously combining a delicate creamy texture with a rich mushroom flavor. The origins of this dish trace back to the northern regions of Italy, where Arborio rice became the base for many variations of risotto. White wine adds a slight acidity to the dish, while saffron provides an exquisite spicy note and golden color. Mushrooms sautéed to a golden crust add zest, and parmesan makes the flavor rich and enveloping. The dish is perfect for cozy family dinners or romantic evenings, revealing the depth of Italian culinary tradition. Garnishing with parsley completes the composition with freshness and elegance.
1
Chop the onion and garlic into small cubes, sauté in a hot pan or pot (whichever is convenient) in olive oil for 2-3 minutes.
- Garlic: 1 clove
- Olive oil: to taste
2
Add rice and fry it for no more than 2 minutes, stirring constantly.
- Arborio rice: 300 g
3
Pour white wine into the rice and evaporate it until the alcohol smell disappears. Then you will need broth. Gradually add it to the rice: first 3/4, then add small portions as needed over 15 minutes.
- Dry white wine: 50 ml
- Broth (stock): 500 ml
4
In the middle of cooking the rice, add butter and crushed saffron. Season with salt and pepper to taste and continue to simmer the dish, stirring continuously.
- Butter: 40 g
- Ground saffron: pinch
- Salt: to taste
- Ground black pepper: to taste
5
Here is the saffron itself. I use Kashmiri, it's the best. To simplify cooking, I recommend buying ground spices, as they will save you time.
6
Slice the mushrooms and fry until golden brown (10-15 minutes). Add the mushrooms to the rice towards the end of cooking.
- Button mushrooms: 5 piece
7
Mound the risotto on a plate, sprinkle it with finely chopped parsley and grated Parmesan. You can garnish the dish with a parsley leaf on top.
- Grated Parmesan cheese: to taste
