{"id":14934,"date":"2025-11-12T17:59:26","date_gmt":"2025-11-12T16:59:26","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=14934"},"modified":"2025-12-19T17:25:44","modified_gmt":"2025-12-19T16:25:44","slug":"mushroom-risotto-the-recipe-for-a-traditional-creamy-italian-autumn-dish","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/mushroom-risotto-the-recipe-for-a-traditional-creamy-italian-autumn-dish\/","title":{"rendered":"Mushroom Risotto: The recipe for a traditional, creamy Italian autumn dish"},"content":{"rendered":"<p>Autumn has a very clear scent: damp leaves, fresh air and that deep perfume of mushrooms emerging from the forest. In northern Italy, among the rice fields of <a href=\"https:\/\/en.wikipedia.org\/wiki\/Lombardy\" target=\"_blank\" rel=\"noopener\">Lombardy<\/a> and <a href=\"https:\/\/en.wikipedia.org\/wiki\/Venetia_(region)\" target=\"_blank\" rel=\"noopener\">Veneto<\/a> (and throughout Italy), that aroma turns into one of the most beloved dishes of Italian cuisine: the <strong>mushroom risotto<\/strong> (in this case, with porcini), a version of the classic <a href=\"https:\/\/en.wikipedia.org\/wiki\/Risotto\" target=\"_blank\" rel=\"noopener\">risotto<\/a> that captures all the flavour of the woods in each bite. Nothing complicated, just the essentials: rice, mushrooms, stock, butter and cheese. A few little tricks and a bit of love \u2013 and you\u2019ll feel it in every mouthful. And my step-by-step video.<\/p>\n<p>In this recipe I take you with me to that autumnal kitchen: lit stove, heavy pot, ladle in hand and the scent of mushrooms filling the house. With very few ingredients and a couple of carefully-considered details, you\u2019re going to achieve a <strong>mushroom risotto<\/strong> with a silky texture that sets a true risotto apart from a mere rice with mushrooms.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with every step to prepare a <strong>mushroom risotto<\/strong> in the easiest way.<br \/>\nAnd if you haven\u2019t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don\u2019t miss any new recipe. <strong>Don\u2019t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> I share more recipes, tips and special content there for lovers of Italian cooking.<\/p>\n<div id=\"erdyt-69f38c93cda77\" data-id=\"9NUZv_f5lBU\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-9NUZv_f5lBU-69f38c93cda77\" data-vid=\"9NUZv_f5lBU\"   data-src=\"https:\/\/www.youtube.com\/embed\/9NUZv_f5lBU?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Mushroom Risotto: The recipe for a traditional, creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/9NUZv_f5lBU\/hqdefault.jpg\"  alt=\"Mushroom Risotto: The recipe for a traditional, creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Mushroom Risotto: The recipe for a traditional, creamy Italian autumn dish - Video\",\"description\":\"Watch the video to learn all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/9NUZv_f5lBU\/hqdefault.jpg\",\"uploadDate\":\"2025-11-12T17:59:26+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/9NUZv_f5lBU?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=9NUZv_f5lBU\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients for the mushroom risotto<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Prep time:<\/strong> 30 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 25 min<\/p>\n<ul>\n<li>160 g risotto rice (preferably Carnaroli)<\/li>\n<li>30 g dried mushrooms (for example dried porcini)<\/li>\n<li>750 ml hot water (to hydrate the mushrooms and make the stock)<\/li>\n<li>25 g grated cheese (Grana Padano, Parmesan or mature sheep\u2019s-milk cheese)<\/li>\n<li>20 g very cold butter (for the mantecatura)<\/li>\n<li>1 garlic clove<\/li>\n<li>1 generous splash of dry white wine<\/li>\n<li>Fresh thyme (or chopped parsley, if you prefer)<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Fine salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article you will find the full recipe card with cooking times, quantities and detailed steps.<\/p>\n<p><img  title=\"Mushroom Risotto: The recipe for a traditional, creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14916\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso-1.jpg\"  alt=\"Mushroom Risotto: The recipe for a traditional, creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare the mushroom risotto<\/strong><\/h3>\n<h4><strong>Rehydrate the mushrooms and prepare the stock<\/strong><\/h4>\n<p>Place the <strong>dried mushrooms<\/strong> in a heat-proof bowl. Heat the water almost to boiling and pour it over the mushrooms. Let them soak for about <strong>30 minutes<\/strong>, until they are tender and aromatic. Then carefully remove the mushrooms and <strong>strain the liquid<\/strong> through a fine sieve or cheesecloth to remove any impurities. That liquid will be your <strong>mushroom stock<\/strong>, the base of flavour for the risotto. Keep the stock always hot over very low heat.<\/p>\n<h4><strong>Prepare the saut\u00e9 with woodland aroma<\/strong><\/h4>\n<p>In a wide pot heat a splash of <strong>extra virgin olive oil<\/strong> together with a small knob of butter. Add the whole slightly-crushed garlic clove and, if using, a little finely chopped onion. Cook on low heat until the onion is translucent and remove the garlic if you don\u2019t want too strong a flavour. Add a few sprigs of <strong>fresh thyme<\/strong>, which bring that wild touch that reminds of walking among pines and dry leaves.<\/p>\n<h4><strong>Toast the rice and deglaze with white wine<\/strong><\/h4>\n<p>Add the <strong>Carnaroli rice<\/strong> to the pot and mix well with the saut\u00e9, letting it toast for a couple of minutes until the grains look slightly translucent. Season with a pinch of salt. Pour a <strong>good splash of dry white wine<\/strong> and stir until the alcohol evaporates. This step perfumes the risotto and balances the intensity of the mushrooms.<\/p>\n<h4><strong>Cook the risotto with the hot mushroom stock<\/strong><\/h4>\n<p>Start to add the <strong>very hot mushroom stock<\/strong> by the ladle-ful, just enough to cover the rice. Stir frequently, maintaining a gentle simmer. As the liquid is absorbed, add more stock. After the first few minutes, add the <strong>rehydrated and chopped mushrooms<\/strong>, mixing well so their flavour blends with the rice. Taste for salt halfway through cooking, because the mushroom stock already brings part of the intensity.<\/p>\n<h4><strong>Check the perfect point of the mushroom risotto<\/strong><\/h4>\n<p>In total, the risotto will need about <strong>16 to 18 minutes<\/strong>, depending on the rice and heat. As a guide you can use approximately <strong>900 ml of liquid per 200 g of rice<\/strong>, but the most important thing is the texture: the grains should be al dente and the whole should be creamy, juicy, never dry or clumped. If you run short of stock, add a little hot water. The mushroom flavour will remain intense.<\/p>\n<h4><strong>Finish the risotto with cold butter and cheese<\/strong><\/h4>\n<p>When the rice is at the right point, turn off the heat. Add the <strong>very cold butter<\/strong> cut into cubes and the <strong>grated cheese<\/strong>. Stir vigorously while tilting slightly the pot to let air in. This gesture creates a natural emulsion that turns the risotto into a silky cream. Season with black pepper and finish with a few thyme leaves or a little chopped parsley.<\/p>\n<h3><strong>Serve your mushroom risotto<\/strong><\/h3>\n<p>The <strong>mushroom risotto<\/strong> should be served immediately. Place it on the plate and give a gentle tap on the base so that it spreads and forms a slight \u201cwave\u201d on the surface. It should not hold firm nor form a mound. A fine drizzle of cheese, a touch of freshly ground pepper and a sprig of thyme are enough to complete the dish. Every bite smells of autumnal woods and proves that with few ingredients and good technique you can achieve something truly special.<\/p>\n<hr \/>\n<h3><strong>Tips and tricks for a perfect mushroom risotto<\/strong><\/h3>\n<h4><strong>The stock always very hot<\/strong><\/h4>\n<p>Add the mushroom stock <strong>always hot<\/strong>. If you add cold liquid, you slow the cooking and the rice becomes sandy. It is one of the most common mistakes and easy to avoid.<\/p>\n<h4><strong>Dried mushrooms, intense flavour all year round<\/strong><\/h4>\n<p><strong>Dried mushrooms<\/strong>, such as dried porcini, allow you to enjoy this risotto at any time with a concentrated, deep aroma. Just remember to filter them well and make use of their water.<\/p>\n<h4><strong>Choose the right rice for risotto<\/strong><\/h4>\n<p>A rice like <strong>Carnaroli<\/strong> offers better resistance to cooking and helps achieve the right creaminess without overcooking. It is an important ally to master the texture of the mushroom risotto.<\/p>\n<h4><strong>Cold butter for a silky cream<\/strong><\/h4>\n<p>Very cold butter at the end helps emulsify the rice\u2019s starch with the fat and cheese, creating a glossy, smooth risotto, without the need for cream.<\/p>\n<h4><strong>Don\u2019t overdo the recipe<\/strong><\/h4>\n<p>This dish lives on the balance between <strong>mushrooms, rice, butter, cheese and herbs<\/strong>. Adding too many ingredients may detract from the woodland flavour.<\/p>\n<hr \/>\n<p><!-- Start FAQ Section --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Which type of mushrooms are best for this mushroom risotto?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Quality dried mushrooms, like porcini, bring an intense and aromatic flavour to the stock and risotto. You can also combine them with fresh saut\u00e9ed mushrooms.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I make the risotto only with fresh mushrooms?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, but the result will be milder. Dried mushrooms concentrate more flavour.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Which rice is best suited for the mushroom risotto?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Carnaroli is an excellent choice because of its capacity to absorb liquid and maintain a firm centre. Arborio also works, but needs more attention so it doesn\u2019t overcook.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>How do I get the creamy texture without adding cream?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">With hot stock added little by little, the rice\u2019s starch, very cold butter and grated cheese at the end. That combination is enough for a mushroom risotto.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Can the mushroom risotto be prepared in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Ideally it should be served freshly made. If you need to prepare ahead, cook the rice a few minutes less, cool it spread out and finish it with hot stock just before serving.<\/p>\n<\/div>\n<\/div>\n<p><!-- End FAQ Section --><\/p>\n<p><!-- Start JSON-LD markup for FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [{\n    \"@type\": \"Question\",\n    \"name\": \"Which type of mushrooms are best for this mushroom risotto?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Quality dried mushrooms, like porcini, bring an intense and aromatic flavour to the stock and risotto. You can also combine them with fresh saut\u00e9ed mushrooms.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Can I make the risotto only with fresh mushrooms?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Yes, but the result will be milder. Dried mushrooms concentrate more flavour.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Which rice is best suited for the mushroom risotto?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Carnaroli is an excellent choice because of its capacity to absorb liquid and maintain a firm centre. Arborio also works, but needs more attention so it doesn\u2019t overcook.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"How do I get the creamy texture without adding cream?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"With hot stock added little by little, the rice\u2019s starch, very cold butter and grated cheese at the end. That combination is enough for a mushroom risotto.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Can the mushroom risotto be prepared in advance?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Ideally it should be served freshly made. If you need to prepare ahead, cook the rice a few minutes less, cool it spread out and finish it with hot stock just before serving.\"\n    }\n  }]\n}\n<\/script><br \/>\n<!-- End JSON-LD markup for FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you\u2019ll love<\/strong><\/h3>\n<p>If you love comforting Italian recipes, here are more ideas to travel through Italy from your kitchen:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-tomato-and-basil-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: Italian simplicity for any day. :contentReference[oaicite:0]{index=0}<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/lasagna-bolognese-the-traditional-italian-recipe\/\" target=\"_new\" rel=\"noopener\">Lasagna Bolognese<\/a><\/strong>: the great Sunday classic with an Italian soul.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-broccoli-and-anchovies\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong>: a simple combination full of character.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your mushroom risotto!<\/strong><\/h3>\n<p>This <strong>mushroom risotto<\/strong> proves that with great ingredients, calm and a couple of key gestures the flavour of the autumn woods can arrive straight at your table. Preparing it is almost a ritual and sharing it, even better.<\/p>\n<p>If this recipe has inspired you, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more authentic Italian recipes, seasonal ideas and tips that make the difference. Tell me in the comments how your mushroom risotto turned out and share your photos \u2013 I\u2019m really excited to see your served plate.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\" \n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\" \n\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\" \n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.1K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" >#Pasta con #habas y #pecorino \ud83d\udd25\u00a1El #secreto es la #brasa! \ud83c\udf3f\ud83e\udd24 \u00a1R\u00fastico y #espectacular! #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-14939\" class=\"wprm-recipe-container\" data-recipe-id=\"14939\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-lrcm-basic-2\"><div class=\"wprm-container-float-left\">\n    \n<\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Mushroom Risotto<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso.jpg\" aria-label=\"Open larger version of the recipe image\"><img  title=\"Mushroom Risotto: The recipe for a traditional, creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" style=\"border-width: 10px;border-style: solid;border-color: #ffffff;\" width=\"560\" height=\"315\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso.jpg\" class=\"attachment-560x560 size-560x560\"  alt=\"Mushroom Risotto: The recipe for a traditional, creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza col mattarello\"  srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso-480x270.jpg 480w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/a><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">Creamy mushroom risotto made with dried mushroom stock, cold butter, and grated cheese, bringing all the aroma of the autumn forest into every spoonful.<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">First course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italian<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label\">Tags: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">autumn, traditional<\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-prep-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">Preparation time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-cook-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Cooking time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-total-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">Total time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">55<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Servings :<\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">2<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">465<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-author-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#333333\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author :<\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Mia Mattarello<\/span><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/wprm_print\/mushroom-risotto\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"14939\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print recipe<\/a>\n<div id=\"recipe-14939-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-14939-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"14939\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">160<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">risotto rice<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">preferably Carnaroli<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">dried mushrooms<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">such as dried porcini<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">750<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">hot water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to hydrate the mushrooms and make the stock<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">grated cheese<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Grana Padano, Parmesan, or aged sheep\u2019s cheese<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">20<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">very cold butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for finishing<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic clove<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">splash dry white wine<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-name\">Fresh thyme or chopped parsley<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-name\">Extra virgin olive oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-name\">Fine salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-name\">Freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-14939-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-14939-instructions-container wprm-block-text-normal\" data-recipe=\"14939\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-14939-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Rehydrate the dried mushrooms in hot water for about 30 minutes, strain the liquid through a fine sieve, and keep it as hot stock.<\/div><\/li><li id=\"wprm-recipe-14939-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Finely chop the onion if using and lightly crush the garlic clove.<\/div><\/li><li id=\"wprm-recipe-14939-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a pot, heat olive oil and a small knob of butter, add garlic and onion, and saut\u00e9 over low heat until the onion becomes translucent; add a few thyme leaves.<\/div><\/li><li id=\"wprm-recipe-14939-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the Carnaroli rice and toast for a couple of minutes, mixing well with the saut\u00e9, and season lightly with salt.<\/div><\/li><li id=\"wprm-recipe-14939-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour in a generous splash of dry white wine and stir until the alcohol evaporates.<\/div><\/li><li id=\"wprm-recipe-14939-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Start adding the hot mushroom stock little by little, stirring frequently and maintaining a gentle simmer.<\/div><\/li><li id=\"wprm-recipe-14939-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the rehydrated, chopped mushrooms once the rice has absorbed some liquid, and continue cooking, adding more hot stock as needed.<\/div><\/li><li id=\"wprm-recipe-14939-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Taste for salt halfway through and adjust if necessary, keeping the rice al dente and the texture creamy, without letting the risotto dry out.<\/div><\/li><li id=\"wprm-recipe-14939-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">When the rice is ready, turn off the heat, add the very cold diced butter and grated cheese, and stir vigorously until the risotto becomes silky and glossy.<\/div><\/li><li id=\"wprm-recipe-14939-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Serve the creamy mushroom risotto immediately with a flowing \u201call\u2019onda\u201d texture, finishing with freshly ground black pepper and a few thyme leaves or chopped parsley.<\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-14939\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><iframe loading=\"lazy\" title=\"C\u00f3mo preparar #risotto de #setas cremoso \ud83c\udf44 Receta #f\u00e1cil, paso a paso, al estilo \ud83c\uddee\ud83c\uddf9 #tradicional\" width=\"960\" height=\"540\" src=\"https:\/\/www.youtube.com\/embed\/9NUZv_f5lBU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n<\/div><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Autumn has a very clear scent: damp leaves, fresh air and that deep perfume of mushrooms emerging from the forest. In northern Italy, among the rice fields of Lombardy and Veneto (and throughout Italy), that aroma turns into one of the most beloved dishes of Italian cuisine: the mushroom risotto (in this case, with porcini), a version of the classic risotto that captures all the flavour of the woods in each bite. Nothing complicated, just the essentials: rice, mushrooms, stock, butter and cheese. A few little tricks and a bit of love \u2013 and you\u2019ll feel it in every mouthful. And my step-by-step video. In this recipe I take you with me to that autumnal kitchen: lit stove, heavy pot, ladle in hand and the scent of mushrooms filling the house. With very few ingredients and a couple of carefully-considered details, you\u2019re going to achieve a mushroom risotto with a silky texture that sets a true risotto apart from a mere rice with mushrooms. Watch the video with all the steps Below you can watch the video with every step to prepare a mushroom risotto in the easiest way. And if you haven\u2019t done so yet, I invite you to subscribe to my YouTube channel so you don\u2019t miss any new recipe. Don\u2019t forget to follow me on Instagram! I share more recipes, tips and special content there for lovers of Italian cooking. Main ingredients for the mushroom risotto For 2 people &#x23f1; Prep time: 30 min &#x23f1; Cooking time: 25 min 160 g risotto rice (preferably Carnaroli) 30 g dried mushrooms (for example dried porcini) 750 ml hot water (to hydrate the mushrooms and make the stock) 25 g grated cheese (Grana Padano, Parmesan or mature sheep\u2019s-milk cheese) 20 g very cold butter (for the mantecatura) 1 garlic clove 1 generous splash of dry white wine Fresh thyme (or chopped parsley, if you prefer) Extra virgin olive oil Fine salt Freshly ground black pepper Remember: At the end of the article you will find the full recipe card with cooking times, quantities and detailed steps. How to prepare the mushroom risotto Rehydrate the mushrooms and prepare the stock Place the dried mushrooms in a heat-proof bowl. Heat the water almost to boiling and pour it over the mushrooms. Let them soak for about 30 minutes, until they are tender and aromatic. Then carefully remove the mushrooms and strain the liquid through a fine sieve or cheesecloth to remove any impurities. That liquid will be your mushroom stock, the base of flavour for the risotto. Keep the stock always hot over very low heat. Prepare the saut\u00e9 with woodland aroma In a wide pot heat a splash of extra virgin olive oil together with a small knob of butter. Add the whole slightly-crushed garlic clove and, if using, a little finely chopped onion. Cook on low heat until the onion is translucent and remove the garlic if you don\u2019t want too strong a flavour. Add a few sprigs of fresh thyme, which bring that wild touch that reminds of walking among pines and dry leaves. Toast the rice and deglaze with white wine Add the Carnaroli rice to the pot and mix well with the saut\u00e9, letting it toast for a couple of minutes until the grains look slightly translucent. Season with a pinch of salt. Pour a good splash of dry white wine and stir until the alcohol evaporates. This step perfumes the risotto and balances the intensity of the mushrooms. Cook the risotto with the hot mushroom stock Start to add the very hot mushroom stock by the ladle-ful, just enough to cover the rice. Stir frequently, maintaining a gentle simmer. As the liquid is absorbed, add more stock. After the first few minutes, add the rehydrated and chopped mushrooms, mixing well so their flavour blends with the rice. Taste for salt halfway through cooking, because the mushroom stock already brings part of the intensity. Check the perfect point of the mushroom risotto In total, the risotto will need about 16 to 18 minutes, depending on the rice and heat. As a guide you can use approximately 900 ml of liquid per 200 g of rice, but the most important thing is the texture: the grains should be al dente and the whole should be creamy, juicy, never dry or clumped. If you run short of stock, add a little hot water. The mushroom flavour will remain intense. Finish the risotto with cold butter and cheese When the rice is at the right point, turn off the heat. Add the very cold butter cut into cubes and the grated cheese. Stir vigorously while tilting slightly the pot to let air in. This gesture creates a natural emulsion that turns the risotto into a silky cream. Season with black pepper and finish with a few thyme leaves or a little chopped parsley. Serve your mushroom risotto The mushroom risotto should be served immediately. Place it on the plate and give a gentle tap on the base so that it spreads and forms a slight \u201cwave\u201d on the surface. It should not hold firm nor form a mound. A fine drizzle of cheese, a touch of freshly ground pepper and a sprig of thyme are enough to complete the dish. Every bite smells of autumnal woods and proves that with few ingredients and good technique you can achieve something truly special. Tips and tricks for a perfect mushroom risotto The stock always very hot Add the mushroom stock always hot. If you add cold liquid, you slow the cooking and the rice becomes sandy. It is one of the most common mistakes and easy to avoid. Dried mushrooms, intense flavour all year round Dried mushrooms, such as dried porcini, allow you to enjoy this risotto at any time with a concentrated, deep aroma. Just remember to filter them well and make use of their water. Choose the right rice for risotto A rice like Carnaroli offers better resistance to cooking and helps achieve the right creaminess without overcooking. It is an important ally to master the texture of the mushroom risotto. Cold butter for a silky cream Very cold butter at the end helps emulsify the rice\u2019s starch with the fat and cheese, creating a glossy, smooth risotto, without the need for cream. Don\u2019t overdo the recipe This dish lives on the balance between mushrooms, rice, butter, cheese and herbs. Adding too many ingredients may detract from the woodland flavour. Frequently Asked Questions Which type of mushrooms are best for this mushroom risotto? Quality dried mushrooms, like porcini, bring an intense and aromatic flavour to the stock and risotto. You can also combine them with fresh saut\u00e9ed mushrooms. Can I make the risotto only with fresh mushrooms? Yes, but the result will be milder. Dried mushrooms concentrate more flavour. Which rice is best suited for the mushroom risotto? Carnaroli is an excellent choice because of its capacity to absorb liquid and maintain a firm centre. Arborio also works, but needs more attention so it doesn\u2019t overcook. How do I get the creamy texture without adding cream? With hot stock added little by little, the rice\u2019s starch, very cold butter and grated cheese at the end. That combination is enough for a mushroom risotto. Can the mushroom risotto be prepared in advance? Ideally it should be served freshly made. If you need to prepare ahead, cook the rice a few minutes less, cool it spread out and finish it with hot stock just before serving. Related recipes you\u2019ll love If you love comforting Italian recipes, here are more ideas to travel through Italy from your kitchen: Pasta with tomato and basil: Italian simplicity for any day. :contentReference[oaicite:0]{index=0} Lasagna Bolognese: the great Sunday classic with an Italian soul. Pasta with broccoli and anchovies: a simple combination full of character. Enjoy your mushroom risotto! This mushroom risotto proves that with great ingredients, calm and a couple of key gestures the flavour of the autumn woods can arrive straight at your table. Preparing it is almost a ritual and sharing it, even better. If this recipe has inspired you, subscribe to my YouTube channel and follow me on Instagram to discover more authentic Italian recipes, seasonal ideas and tips that make the difference. Tell me in the comments how your mushroom risotto turned out and share your photos \u2013 I\u2019m really excited to see your served plate. Enjoy your meal! Creamy mushroom risotto made with dried mushroom stock, cold butter, and grated cheese, bringing all the aroma of the autumn forest into every spoonful. &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":14921,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[694,2254,503,504,1678],"class_list":["post-14934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-butter","tag-carnaroli-rice","tag-mushrooms","tag-parmesan","tag-thyme"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mushroom Risotto: The recipe for a traditional, creamy Italian autumn dish ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Creamy mushroom risotto with autumn flavor. 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