Traditional Italian Mushroom Risotto Recipe

Name: Traditional Italian Mushroom Risotto Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4.25 cups Water; 1.06 cups Carnaroli Rice; 7.01¾ cups Champignon Mushrooms; 1¾ cups Chiodini Mushrooms; 5½ tablespoons Butter; ½ Onion; ⅔ cups Parmigiano Reggiano Cheese; Extra-Virgin Olive Oil as Needed; 4 tablespoons White Wine; Chopped Parsley; Salt; White Pepper

Recipes > Italian Recipes > Italian Soup Recipes

Photo: Uncut Recipes

Traditional Italian Mushroom Risotto is a classic dish that has been enjoyed by generations of Italian families. This delicious recipe has stood the test of time and is still a favorite among many people today. While the traditional recipe calls for a few simple ingredients such as Arborio rice, onion, white wine, and Parmesan cheese, this variation includes a variety of mushrooms to enhance the flavor and texture of the dish.

INGREDIENTS:

When it comes to selecting the mushrooms for this recipe, it is important to choose ones that are fresh and in season. For this recipe, 200g of shiitake mushrooms, 200g of shimeji mushrooms, and 100g of enoki mushrooms are used. These mushrooms should be cleaned and trimmed before using. The shiitake mushrooms should be sliced while the shimeji and enoki mushrooms can be left whole.

MAIN STEPS:

To begin making Traditional Italian Mushroom Risotto, start by heating up a large saucepan with some oil and butter. Add a clove of garlic and green onion, finely chopped, and sauté until fragrant. Add the sliced shiitake mushrooms and sauté for a few minutes before adding the shimeji and enoki mushrooms. Season with salt and pepper, and add the soy sauce. Cook for a few minutes until the mushrooms are tender and fragrant.

Next, add the Arborio rice to the mushroom mixture and stir until coated. Add a ladleful of hot chicken or vegetable stock and stir continuously until the liquid has been absorbed. Repeat this process until the rice is cooked al dente and the risotto is creamy and thick.

SERVED WITH:

When serving Traditional Italian Mushroom Risotto, it is best to sprinkle some freshly grated Parmesan cheese and chopped parsley on top. This dish can be enjoyed on its own or served with a simple green salad or some crusty bread. For dessert, classic Cannoli Siciliani or Panna Cotta with Raspberry Sauce would be the perfect complement to this hearty dish.

ALTERNATIVES:

French Mushroom Quiche: This classic French dish features a savory pastry crust filled with a mixture of eggs, cream, and sautéed mushrooms. Champignon and chiodini mushrooms would be perfect for this dish.

Japanese Mushroom Ramen: A comforting bowl of noodle soup, mushroom ramen is a popular dish in Japan. The soup base is usually made with miso, soy sauce, and dashi, and it's topped with an array of sautéed mushrooms, including shiitake and enoki.

Chinese Stir-Fried Mushrooms and Vegetables: This simple yet flavorful stir-fry features a medley of sautéed vegetables and mushrooms, including shiitake and enoki, that are seasoned with soy sauce and garlic.

Greek Stuffed Mushrooms: A popular appetizer in Greece, stuffed mushrooms are filled with a mixture of breadcrumbs, feta cheese, and herbs, then baked until golden brown. Champignon mushrooms would work well for this recipe.

Indian Mushroom Curry: This flavorful and aromatic curry features a rich tomato-based sauce that's infused with spices such as cumin, coriander, and turmeric. The curry is typically filled with an array of mushrooms, including shiitake and champignon.

Spanish Mushroom Paella: This classic Spanish dish features saffron-infused rice that's cooked with a variety of meats and vegetables. Mushroom paella often includes a variety of mushrooms, including shiitake and champignon.

Italian Mushroom Risotto Arancini: These deep-fried rice balls are a popular snack in Italy. They are made by rolling leftover mushroom risotto into balls, then coating them in breadcrumbs and frying until crispy.

American Mushroom Swiss Burger: A classic American burger topped with sautéed mushrooms and Swiss cheese. Champignon mushrooms would work well for this recipe.

Thai Tom Yum Soup with Mushrooms: A popular Thai soup that's spicy, sour, and filled with an array of mushrooms, including shiitake and enoki.

Lebanese Mushroom Manakish: A savory flatbread that's popular in Lebanon, manakish is usually topped with a mixture of za'atar and olive oil. Mushroom manakish is made by topping the flatbread with sautéed mushrooms and herbs.

HISTORY:

The history of Traditional Italian Mushroom Risotto dates back to the 19th century in Northern Italy, where it was originally made using butter, onions, and beef broth. Over time, the dish evolved to include other ingredients such as white wine, Parmesan cheese, and a variety of mushrooms.

TIPS:

To ensure a successful outcome when making Traditional Italian Mushroom Risotto, it is important to remember to stir continuously and add the hot stock gradually. This will help to release the starch from the rice, creating a creamy and delicious risotto. Additionally, it is important to use Arborio rice, as it has a high starch content that makes it perfect for risotto.

Recipe Information

Skill Level	Time 1h 10 Minutes
Price	Serves 4 People
Healthiness	Nutritional Information
Ratings (Add Rating & Review)	Reviews 23 Reviews

Ingredients:

Conversions and Servings:

250ml Water

60g Carnaroli Rice

50g Champignon Mushrooms

50g Chiodini Mushrooms

20g Butter

⅛ Onion

15g Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

12.5g White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

500ml Water

120g Carnaroli Rice

100g Champignon Mushrooms

100g Chiodini Mushrooms

40g Butter

¼ Onion

30g Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

25g White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

750 ml Water

180 g Carnaroli Rice

150 g Shiitake Mushrooms

150 g Cremini Mushrooms

60 g Butter

¾ Onion

45 g Pecorino Romano Cheese
( Italian Sheep Cheese )

Extra-Virgin Olive Oil
( as Needed )

37.5 g White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

1L. Water

240g Carnaroli Rice

200g Champignon Mushrooms

200g Chiodini Mushrooms

80g Butter

½ Onion

60g Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

50g White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

1250ml Water

300g Carnaroli Rice

250g Champignon Mushrooms

250g Chiodini Mushrooms

100g Butter

⅝ Onion

75g Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

62.5g White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

1.5L. Water

360g Carnaroli Rice

300g Shiitake Mushrooms

300g Cremini Mushrooms

120g Butter

¾ Onion

90g Pecorino Romano Cheese
( Italian Sheep Cheese )

Extra-Virgin Olive Oil
( as Needed )

75g White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

2L. Water

480g Carnaroli Rice

400g Champignon Mushrooms

400g Chiodini Mushrooms

160g Butter

1 Onion

120g Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

100g White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

0.55lb Water

2.12oz Carnaroli Rice

1.77oz Champignon Mushrooms

1.77oz Chiodini Mushrooms

0.71oz Butter

⅛ Onion

0.53oz Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

0.44oz White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

1.1lb Water

4.24oz Carnaroli Rice

3.53oz Champignon Mushrooms

3.53oz Chiodini Mushrooms

1.41oz Butter

¼ Onion

1.06oz Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

0.88oz White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

1.65 lb Water

6.36 oz Carnaroli Rice

5.3 oz Champignon Mushrooms

5.3 oz Chiodini Mushrooms

2.12 oz Butter

¼ Onion

1.59 oz Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

1.32 oz White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

2.2lb Water

8.47oz Carnaroli Rice

7.05oz Champignon Mushrooms

7.05oz Chiodini Mushrooms

2.82oz Butter

½ Onion

2.12oz Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

1.76oz White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

2.75lb Water

10.6oz Carnaroli Rice

8.85oz Champignon Mushrooms

8.85oz Chiodini Mushrooms

3.55oz Butter

⅝ Onion

2.64oz Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

2.2oz White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

3.3lb Water

12.72oz Carnaroli Rice

10.59oz Champignon Mushrooms

10.59oz Chiodini Mushrooms

4.23oz Butter

¼ Onion

3.18oz Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

2.64oz White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

4.4lb Water

16.94oz Carnaroli Rice

14.1oz Champignon Mushrooms

14.1oz Chiodini Mushrooms

5.64oz Butter

1 Onion

4.24oz Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

3.52oz White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

1.06 cups Water

0.27 cup Carnaroli Rice

1.75 cups Shiitake Mushrooms

0.44 cup Cremini Mushrooms

1.38 tablespoons Butter

⅛ Onion

0.17 cup Pecorino Romano Cheese
( Italian Sheep Cheese )

Extra-Virgin Olive Oil
( as Needed )

1 tablespoon White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

2.125 cups Water

0.53 cup Carnaroli Rice

3.5 cups Shiitake Mushrooms

0.87 cup Cremini Mushrooms

2.75 tablespoons Butter

¼ Onion

0.33 cup Pecorino Romano Cheese
( Italian Sheep Cheese )

Extra-Virgin Olive Oil
( as Needed )

2 tablespoons White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

3.18 cups Water

0.80 cups Carnaroli Rice

5.25 cups Shiitake Mushrooms

1.30 cups Cremini Mushrooms

4.13 tablespoons Butter

¾ Onion

0.50 cup Pecorino Romano Cheese
( Italian Sheep Cheese )

Extra-Virgin Olive Oil
( as Needed )

3 tablespoons White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

4.25 cups Water

1.06 cups Carnaroli Rice

7.01¾ cups Champignon Mushrooms

1¾ cups Chiodini Mushrooms

5½ tablespoons Butter

½ Onion

⅔ cup Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )

Extra-Virgin Olive Oil
( as Needed )

4 tablespoons White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

5.30 cups Water

1.35 cups Carnaroli Rice

8.75 cups Shiitake Mushrooms

2.20 cups Cremini Mushrooms

6.90 tablespoons Butter

⅝ Onion

0.83 cup Pecorino Romano Cheese
( Italian Sheep Cheese )

Extra-Virgin Olive Oil
( as Needed )

5 tablespoons White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

6.37 cups Water

1.59 cups Carnaroli Rice

10.5 cups Shiitake Mushrooms

2.61 cups Cremini Mushrooms

8.25 tablespoons Butter

¾ Onion

1 cup Pecorino Romano Cheese
( Italian Sheep Cheese )

Extra-Virgin Olive Oil
( as Needed )

6 tablespoons White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

8.5 cups Water

2.12 cups Carnaroli Rice

14 cups Shiitake Mushrooms

3½ cups Cremini Mushrooms

11 tablespoons Butter

1 Onion

1⅓ cups Pecorino Romano Cheese
( Italian Sheep Cheese )

Extra-Virgin Olive Oil
( as Needed )

8 tablespoons White Wine

Chopped Parsley
( as needed )

Salt
( to taste, as needed )

White Pepper
( as needed )

Allergens

Dairy

Directions:

01 - Clean the Champignon Mushrooms: remove the bottom part of the stem (volva), then peel off the skin starting from the base of the cap, and cut the stem.

02 - Divide the stems from the caps. Set aside.

03 - Prepare the Chiodini Mushrooms: remove the bottom part of the stem. Cut only the central part that will be used to make the Broth along with the Champignon stems.

04 - Divide the stems from the caps. Set aside. (We will use stems for the Broth and Caps for the Risotto).

05 - Cut into cubes half of the caps and slice the other half of the caps.

For the Mushroom Broth:

06 - Add Water in a saucepan and let the stems boil for about 30 minutes. The water will look at this point very dark. That's your Mushroom Broth.

For the Mushroom Risotto:

07 - Finely chop half an Onion.

08 - Take a large saucepan, add half of the Butter and let it melt gently.

09 - Add the finely chopped Onion prepared in step 7 and let it brown.

10 - Add the cut Mushrooms Caps, and cook them together with the browned Onion over medium-high heat for 5 minutes, stirring occasionally and making sure that the Mushrooms do not release any liquid.

11 - At this point, add the Rice and stir frequently to toast it.

12 - After 5 minutes, deglaze with White Wine, and wait for the Alcohol to evaporate completely.

13 - Add a couple of ladles of Broth, straining it with a colander directly into the saucepan.

14 - Adjust the Salt and continue cooking for about 15 minutes, occasionally adding hot filtered broth.

15 - Proceed to cream the Risotto: first add the remaining half of the Butter and stir until it completely melts.

16 - Add the Parmesan Cheese and stir until well incorporated.

17 - Quickly finely chop the Parsley.

18 - Season the Risotto with Ground White Pepper, Parsley, and a drizzle of Oil.

19 - Mix to combine the flavors and adjust the density of the Risotto by adding more Broth if necessary, stir again, and serve.

Traditional Italian Mushroom Risotto Recipe - 02

Photo: Uncut Recipes

Notes:

- When preparing the mushrooms, make sure to remove the volva (bottom part of the stem) and peel the skin from the cap to achieve a better texture and flavor.

- If Carnaroli rice is not available, Arborio rice can be used as a substitute.

- You can use any type of mushrooms for the recipe if Champignon and Chiodini mushrooms are not available.

- To store the mushroom broth, let it cool down and transfer it to an airtight container before refrigerating it for up to 3 days.

- When making the risotto, make sure to toast the rice in the saucepan before adding the white wine to achieve a nutty flavor.

- Make sure to stir the risotto frequently and add the broth a ladle at a time, waiting for it to be absorbed before adding more.

- To achieve a creamy texture, add the butter and Parmesan cheese at the end of the cooking process.

- Leftover risotto can be stored in the refrigerator for up to 3 days. Reheat it by adding a little bit of broth or water to loosen it up and warm it over medium heat, stirring frequently.

- For a vegan version of the risotto, substitute the butter and Parmesan cheese with vegan alternatives such as plant-based butter and nutritional yeast.

Nutritional Information

Calories	548 kcal (27.4%)
Total Carbohydrate	63.6g (22.5%)
Cholesterol	50mg (16.7%)
Total Fat	22.3g (34.3%)
Saturated Fat	10.8g (54%)
Polyunsaturated Fat	2.0g
Monounsaturated Fat	8.3g
Trans Fat	0.5g
Fibers	2.2g (8.8%)
Protein	15.6g (31.2%)
Sugar	2.7g

Vitamin A	700 IU (14%)
Vitamin B1 (Thiamin)	0.3mg (23.1%)
Vitamin B2 (Riboflavin)	0.3mg (23.1%)
Vitamin B3 (Niacin)	4.4mg (27.5%)
Vitamin B5 (Pantothenic Acid)	0..7mg (14%)
Vitamin B6	0.2mg (15.4%)
Vitamin B7 (Biotin)	3.4mcg (11.3%)
Vitamin B9 (Folate)	44.4mcg (11.1%)
Vitamin B12	0.4mcg (16.7%)
Vitamin C	3.3mg (4.4%)
Vitamin D	7.4 IU (1.8%)
Vitamin E	1.5mg (10%)
Vitamin K	11.3mcg (12.6%)
Choline	71.5mg
Carnitine	6.1mg

Calcium	216mg (21.6%)
Chloride	194.5mg (7.8%)
Chromium	5.5mcg (15.7%)
Copper	0.3mg (33.3%)
Fluoride	0.2mcg
Iodine	3.3mcg (2.2%)
Iron	2.4mg (13.3%)
Magnesium	43.4mg (10.3%)
Manganese	0.4mg (17.4%)
Molybdenum	9.8mcg (21.8%)
Phosphorus	238.4mg (34.1%)
Potassium	305.4mg (6.5%)
Selenium	8.5mcg (15.5%)
Sodium	502.7mg (21.9%)
Sulfur	99.5mg
Zink	1.7mg (15.5%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Written by: Uncut Recipes

Disclaimer

Easy to Digest Carbonara		Gnocchi Sorrentina

Grilled Pizza Margherita		Italian Choc. Sponge Cake

Traditional Lasagne		Italian Pasta with Philadelphia Cream Cheese Recipe

Pizza Rolls		Italian Tiramisu Recipe

Easy Kakuni Recipe		Kinako Pannacotta with Kuromitsu Sauce

Ketchup Pasta		Soft Keto Seed Bread

Matcha Marble Pound Cake		Matcha Doughnut

Negi Miso Chicken		Tofu and Chicken Burger