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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This mushroom risotto is a celebration of earthy flavors and creamy textures. The process begins with a deeply infused mushroom broth made from leftover mushrooms and onions, simmered until rich and aromatic. The risotto itself is prepared with Acquerello aged carnaroli rice, gently sweated onions, and a touch of white wine, creating a creamy base that absorbs the essence of the hot mushroom broth. Sautéed mushrooms, golden and slightly crisp on the edges, are folded...
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Chop the onion and place it in a pot with olive oil. Cook until lightly coloured.
Add the leftover mushrooms and cook until deeply coloured.
Cover with water and simmer until fully infused.
Strain the broth and keep it hot.
Clean and prepare a mix of mushrooms of your choice.
Heat olive oil in a pan and sauté the mushrooms over high heat until golden and slightly crisp on the edges.
Season with salt, add chopped parsley and optional garlic, then transfer to a container and set aside.
Chop the onion and gently sweat it in olive oil without coloration.
Add the Acquerello rice and stir until shiny.
Pour in the white wine and reduce completely.
Start adding the hot mushroom broth little by little, stirring frequently and allowing the rice to absorb before adding more.
Cook until the risotto is al dente, maintaining a creamy consistency.
Fold in the grated parmesan and sautéed mushrooms, then adjust seasoning.
Finish with shaved parmesan and sliced spring onions, then serve immediately.
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Use Acquerello aged carnaroli rice for the best texture and flavor.
Keep the mushroom broth hot while making the risotto to maintain the cooking temperature.
Sauté the mushrooms over high heat to achieve a golden and slightly crisp texture.
Stir the risotto frequently to release the starch and achieve a creamy consistency.
Can I use a different type of rice?
Yes, you can use arborio or vialone nano rice, but Acquerello aged carnaroli rice provides the best texture and flavor.
Can I make the mushroom broth in advance?
Yes, you can prepare the mushroom broth ahead of time and store it in the refrigerator for up to 3 days or freeze it for longer storage.
What mushrooms work best for this recipe?
A mix of mushrooms like cremini, shiitake, and oyster mushrooms works well, but you can use any mushrooms you prefer.
Can I skip the white wine?
Yes, you can skip the white wine or replace it with an equal amount of mushroom broth or water.
How do I know when the risotto is done?
The risotto is done when the rice is al dente and the consistency is creamy, not too thick or too runny.
