I enjoyed this mushroom risotto so much, thank you for the recipe!
Traditional Italian Mushroom Risotto Recipe
Recipes > Italian Recipes > Italian Soup 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.
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.
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.
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.
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.
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.
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.
1h 10 Minutes
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- 4.25 cups Water
1.06 cups Carnaroli Rice
7.01¾ cups Champignon Mushrooms
1¾ cups Chiodini Mushrooms
5½ tablespoons Butter
⅔ cup Parmigiano Reggiano Cheese
( Italian Parmesan Cheese )
Extra-Virgin Olive Oil
( as Needed )
4 tablespoons White Wine
( as needed )
( to taste, as needed )
( as needed )
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.
- 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.
|548 kcal (27.4%)|
|Total Carbohydrate||63.6g (22.5%)|
|Saturated Fat||10.8g (54%)|
|700 IU (14%)|
Vitamin B1 (Thiamin)
|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%)|
* 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|
March 30, 2023
We have been making this mushroom risotto recipe for dinner regularly now, and it has quickly become a family favorite. The creamy and rich texture of the risotto, combined with the earthy and savory flavors of the mushrooms, make for a truly satisfying meal.