Italian Mushroom Risotto – Risotto ai Funghi – Authentic Italian Mushroom Risotto. Mushroom stock combined with sauteed mushroom for a delicious risotto cooked al dente, the Italian Way. #risotto #risottorecipe
Please watch the YouTube video below on how this delicious Italian Mushroom Roisotto is made.
Italian Mushroom Risotto
While traveling through Italy recently, I had the opportunity to order risotto at two different places. What was interesting to me was that the risotto in both restaurants was cooked al dente. That means it had a little crunch in the middle.
Americans prefer creamy risotto, so I wanted to understand how to make an authentic method. So as I usually do, I asked the chef at one restaurant how he cooked the risotto al dente. He said he didn’t do anything that different, other than use less stock. And he used mushroom stock instead of chicken stock to enhance the mushroom risotto flavor.
I had this mushroom risotto at SUD Vino E Cucina (which translates to South Wine and Kitchen) .It is located near the Piazza del Popolo in Rome, which is the largest square in Rome. It’s about a 10-minute walk from Piazza di Spagna, where the Spanish Steps are located. I’ll also soon be doing a video featuring seafood risotto that I had at the Hotel Minerva in Sorrento
Both Risottos had the same characteristics. The rice was al dente and they both had a rich, flavorful taste. That was because of the different, respective stocks they used. Mushroom stock for the mushroom risotto and seafood stock for the seafood risotto.
So here is my recreation of Mushroom risotto from SUD Vino E Cucina in Rome, Italy
Six Steps to Perfect Italian Risotto
IL SOFFRITTO: soffritto is where the base of flavors for the risotto is created.
LA TOSTATURA: (means to roast in Italian). When the soffritto has softened, the rice gets toasted to add a base of flavor.
LO SFUMATO: (means to smoke or make steam). We are adding more flavor to the rice, by using white wine, and the wine deglazes the pan.
LA COTTURA: (means baking in Italian). La cottura is the actual cooking of the risotto by slowly adding liquid, one ladle at a time, to the pan. Make sure you use hot stock, and cook until almost fully absorbed before adding more liquid.
IL RIPOSO: (means resting in Italian). Resting the risotto for 1-2 minutes helps lower the temperature for the final stage which is the addition of butter and cheese (the good stuff).
LA MANTECATURA: (means creaming in Italian). This is the best part because you add more flavor with the butter and cheese.
- 3.5 cups mushroom broth or more as needed
- 3 tbsp olive oil divided
- 1 lb. portobello mushrooms thinly sliced
- 2 medium shallots diced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 tbsp butter
- ¾ cup freshly grated Parmesan cheese
- salt and pepper to taste
- 3 tbsp finely chopped chives
- Warm broth in a saucepan over low heat.
- Meanwhile, warm 2 tbsp oil in a saucepan over med-high heat.
- Add mushrooms; cook and stir until soft, about 3 min.
- Remove mushrooms and their liquid to a bowl; set aside.
- Add remaining 1 tbsp olive oil to the saucepan.
- Stir in shallots and cook for 1 minute.
- Add rice and stir until rice is coated, about 2 minutes.
- Pour in wine, stirring until wine is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
- Add broth, 1 cup at a time, stirring, until the liquid is absorbed and the rice is tender, but al dente about 15-20 min
- Remove from heat.
- Add reserved mushrooms, the liquid, butter, chives, & parmesan
- Season with salt and pepper and serve immediately.
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We were featured in “Milwaukee Magazine” May 2023 edition, called “Civic Gastronomy”. Here is the link – https://www.milwaukeemag.com/this-cooking-show-features-milwaukee-community-leaders/
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If you like this recipe for Italian Mushroom Risotto, then you should try our recipe for Italian Vegan Meatballs.
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