{"id":16886,"date":"2025-11-12T17:59:26","date_gmt":"2025-11-12T16:59:26","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/mushroom-risotto-the-recipe-for-a-traditional-and-creamy-italian-autumn-dish\/"},"modified":"2026-08-26T19:07:21","modified_gmt":"2026-08-26T17:07:21","slug":"mushroom-risotto-the-recipe-for-a-traditional-and-creamy-italian-autumn-dish","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/mushroom-risotto-the-recipe-for-a-traditional-and-creamy-italian-autumn-dish\/","title":{"rendered":"Mushroom risotto: The recipe for a traditional and creamy Italian autumn dish"},"content":{"rendered":"<p>Autumn has a very clear scent: damp leaves, crisp air, and that deep perfume of mushrooms emerging from the forest. In northern Italy, among the rice fields of <a href=\"https:\/\/es.wikipedia.org\/wiki\/Lombard%C3%ADa\" target=\"_blank\" rel=\"noopener\">Lombardy<\/a> and <a href=\"https:\/\/es.wikipedia.org\/wiki\/V%C3%A9neto\" target=\"_blank\" rel=\"noopener\">Veneto<\/a> (and all of Italy), that aroma turns into one of the most beloved dishes in Italian cuisine: <strong>mushroom risotto<\/strong> (in this case, porcini), a version of the classic <a href=\"https:\/\/es.wikipedia.org\/wiki\/Risotto\" target=\"_blank\" rel=\"noopener\">risotto<\/a> that captures all the flavor of the forest in every spoonful. Nothing complicated, just the essentials: rice, mushrooms, broth, butter, and cheese. A few little tricks and a bit of love, which always shows. And my step-by-step video.<\/p>\n<p>In this recipe, I take you with me into that autumnal kitchen: burners on, heavy saucepan, ladle in hand, and the perfume of mushrooms filling the house. With very few ingredients and a couple of careful details, you will achieve a <strong>mushroom risotto<\/strong> with a silky texture that distinguishes an authentic risotto from a simple 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 all the steps to prepare a <strong>mushroom risotto<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8fb4bd9c42d\" 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-6a8fb4bd9c42d\" 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 and 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 and 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 and creamy Italian autumn dish - Video\",\"description\":\"Watch the video to discover 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 mushroom risotto<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation 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 (e.g., dried porcini)<\/li>\n<li>750 ml hot water (to hydrate the mushrooms and make the broth)<\/li>\n<li>25 g grated cheese (Grana Padano, Parmesan, or aged sheep cheese)<\/li>\n<li>20 g very cold butter (for the mantecatura)<\/li>\n<li>1 clove of garlic<\/li>\n<li>A 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 complete recipe card with cooking times, quantities, and detailed steps.<\/p>\n<p><img  title=\"Mushroom risotto: The recipe for a traditional and 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 and 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 mushroom risotto<\/strong><\/h3>\n<h4><strong>Rehydrate the mushrooms and prepare the broth<\/strong><\/h4>\n<p>Place the <strong>dried mushrooms<\/strong> in a heat-resistant bowl. Heat the water until almost boiling and pour it over the mushrooms. Let them soak for about <strong>30 minutes<\/strong>, until they are tender and fragrant. Then, carefully remove the mushrooms and <strong>strain the water<\/strong> through a fine sieve or cheesecloth to remove impurities. That liquid will be your <strong>mushroom broth<\/strong>, the base of the risotto&#8217;s flavor. Keep the broth warm over very low heat.<\/p>\n<h4><strong>Prepare the base with a forest aroma<\/strong><\/h4>\n<p>In a wide saucepan, heat a splash of <strong>extra virgin olive oil<\/strong> along with a small knob of butter. Add the whole, slightly crushed garlic clove and, if you use it, a little finely chopped onion. Cook over low heat until the onion is translucent and remove the garlic if you don&#8217;t want an overly strong flavor. Add a few leaves of <strong>fresh thyme<\/strong>, which provide that wild touch reminiscent 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 saucepan and mix it well with the base, letting it toast for a couple of minutes until the grains look slightly transparent. Season with a pinch of salt. Pour in 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 broth<\/strong><\/h4>\n<p>Start adding the <strong>very hot mushroom broth<\/strong> with a ladle, just enough to cover the rice. Stir frequently, always maintaining a gentle simmer. As the liquid is absorbed, add more broth. After the first few minutes, add the <strong>rehydrated and chopped mushrooms<\/strong>, mixing well so their flavor blends with the rice. Taste for salt halfway through cooking, because the mushroom broth already provides part of the intensity.<\/p>\n<h4><strong>Control 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 the heat. As a reference, you can use approximately <strong>900 ml of liquid for every 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 clumpy. If you run short on broth, add a little hot water. The mushroom flavor will remain intense.<\/p>\n<h4><strong>Finish the risotto with cold butter and cheese<\/strong><\/h4>\n<p>When the rice is at its 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 the saucepan slightly to let air in. This gesture creates a natural emulsion that turns the risotto into a silky cream. Adjust 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> is served immediately. Place it on the plate and tap the base gently so it spreads and forms a slight \u201cwave\u201d on the surface. It should not be stiff or form a mountain. A fine dusting of cheese, a touch of freshly ground pepper, and a sprig of thyme are enough to complete the dish. Every bite smells like an autumn forest and proves that with few ingredients and good technique, you can achieve something truly special.<\/p>\n<hr \/>\n<h3><strong>Tips and advice for a perfect mushroom risotto<\/strong><\/h3>\n<h4><strong>The broth must always be very hot<\/strong><\/h4>\n<p>Add the mushroom broth <strong>always hot<\/strong>. If you add cold liquid, you stop the cooking and the rice becomes gritty. It is one of the most common mistakes and is easy to avoid.<\/p>\n<h4><strong>Dried mushrooms, intense flavor 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 and deep aroma. Just remember to strain them well and use their water.<\/p>\n<h4><strong>Choose the right rice for risotto<\/strong><\/h4>\n<p>Rice like <strong>Carnaroli<\/strong> offers better resistance to cooking and helps achieve the right creaminess without overcooking. It is an important ally for mastering the texture of 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 starch with the fat and cheese, creating a shiny and smooth risotto, without the need for cream.<\/p>\n<h4><strong>Do not overload 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 can take away from the forest flavor.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What 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, such as porcini, provide an intense and aromatic flavor to the broth and the risotto. You can also combine them with saut\u00e9ed fresh 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 flavor.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Which rice is most suitable for mushroom risotto?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Carnaroli is an excellent option for its ability to absorb liquid and keep the center firm. Arborio also works, but requires more attention so it doesn&#8217;t 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 broth added little by little, the rice 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 mushroom risotto be prepared in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Ideally, serve it freshly made. If you need to get ahead, cook the rice a few minutes less, cool it spread out, and finish with hot broth just before serving.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [{\n    \"@type\": \"Question\",\n    \"name\": \"What type of mushrooms are best for this mushroom risotto?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Quality dried mushrooms, such as porcini, provide an intense and aromatic flavor to the broth and the risotto. You can also combine them with saut\u00e9ed fresh 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 flavor. If you use fresh ones, saut\u00e9 them separately and add them during the risotto cooking.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Which rice is most suitable for mushroom risotto?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"Carnaroli is an excellent option for its ability to absorb liquid and keep the center firm. Arborio also works, but requires more attention.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"How do I get the creamy texture without adding cream?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"The creamy texture is achieved with hot broth added little by little, the rice starch, very cold butter, and grated cheese at the end. Cream is not necessary.\"\n    }\n  }, {\n    \"@type\": \"Question\",\n    \"name\": \"Can mushroom risotto be prepared in advance?\",\n    \"acceptedAnswer\": {\n      \"@type\": \"Answer\",\n      \"text\": \"It is better to serve the risotto freshly made. If you need to get ahead, leave the rice slightly undercooked, cool it spread out, and finish cooking with hot broth before serving.\"\n    }\n  }]\n}\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you are passionate about comforting Italian recipes, here are other ideas to travel through Italy from your kitchen:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: Italian simplicity for any day.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese lasagna<\/a><\/strong>: the great Sunday classic with an Italian soul.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" 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 good ingredients, patience, and a couple of key gestures, the flavor of the autumn forest can arrive straight to your table. Preparing it is almost a ritual, and sharing it is 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 a difference. Tell me in the comments how your mushroom risotto turned out and share your photos; I am very excited to see your served dish.<\/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\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\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=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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ragazza 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\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #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 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al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9\">\n                <img  title=\"Mushroom risotto: The recipe for a traditional and creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Mushroom risotto: The recipe for a traditional and creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza 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\" role=\"heading\" aria-level=\"3\" >#Pollo con #pimientos a la #romana \ud83c\udf36\ufe0f El #guiso italiano del #verano (mejor al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9<\/span>\n                                            <\/div>\n                <\/div>\n\n                  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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"14923\">\n<h2 class=\"vrtl-recipe__title\">Mushroom Risotto<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Mushroom risotto: The recipe for a traditional and creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/11\/Risotto-de-setas-La-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso.jpg\"  alt=\"Mushroom risotto: The recipe for a traditional and creamy Italian autumn dish ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Creamy mushroom risotto with dried mushroom broth, cold butter, and grated cheese, with all the aroma of the autumn forest in every spoonful.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">25 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">55 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">465 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">autumnal, traditional<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">160<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Risotto rice<\/span> <span class=\"vrtl-recipe__ingredient-note\">preferably Carnaroli<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Dried mushrooms<\/span> <span class=\"vrtl-recipe__ingredient-note\">for example dried porcini<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">750<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">Hot water to hydrate the mushrooms and make the broth<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">25<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Grated cheese<\/span> <span class=\"vrtl-recipe__ingredient-note\">Grana Padano, Parmesan, or aged sheep cheese<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">20<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Very cold butter for the mantecatura<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">diente <\/span> <span class=\"vrtl-recipe__ingredient-name\">Garlic<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">chorrito <\/span> <span class=\"vrtl-recipe__ingredient-name\">Dry white wine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh thyme or chopped parsley<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fine salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Freshly ground black pepper<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Hydrate the dried mushrooms in hot water for about 30 minutes, strain the liquid once through a fine sieve, and reserve it as hot broth.<\/li>\n<li class=\"vrtl-recipe__step\">Finely chop the onion if using, and lightly crush the garlic clove.<\/li>\n<li class=\"vrtl-recipe__step\">In a saucepan, heat olive oil and a small amount of butter, add garlic and onion, and saut\u00e9 over low heat until the onion is translucent; add a few thyme leaves.<\/li>\n<li class=\"vrtl-recipe__step\">Add the Carnaroli rice and toast for a couple of minutes, mixing well with the saut\u00e9ed base, and season lightly with salt.<\/li>\n<li class=\"vrtl-recipe__step\">Pour in a generous splash of dry white wine and stir until the alcohol has evaporated.<\/li>\n<li class=\"vrtl-recipe__step\">Start adding the hot mushroom broth little by little, stirring frequently and keeping it at a gentle simmer.<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the hydrated and chopped mushrooms when the rice has absorbed part of the liquid, and continue cooking, adding hot broth as needed.<\/li>\n<li class=\"vrtl-recipe__step\">Taste for salt halfway through cooking and adjust if necessary, keeping the rice al dente and the texture creamy, without letting the risotto dry out.<\/li>\n<li class=\"vrtl-recipe__step\">When the rice is cooked, turn off the heat, add the very cold cubed butter and the grated cheese, and stir vigorously until you get a silky and shiny risotto.<\/li>\n<li class=\"vrtl-recipe__step\">Serve the creamy mushroom risotto immediately with an all&#8217;onda texture, finishing with freshly ground black pepper and a few leaves of thyme or chopped parsley.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/9NUZv_f5lBU\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Autumn has a very clear scent: damp leaves, crisp air, and that deep perfume of mushrooms emerging from the forest. In northern Italy, among the rice fields of Lombardy and Veneto (and all of Italy), that aroma turns into one of the most beloved dishes in Italian cuisine: mushroom risotto (in this case, porcini), a version of the classic risotto that captures all the flavor of the forest in every spoonful. Nothing complicated, just the essentials: rice, mushrooms, broth, butter, and cheese. A few little tricks and a bit of love, which always shows. And my step-by-step video. In this recipe, I take you with me into that autumnal kitchen: burners on, heavy saucepan, ladle in hand, and the perfume of mushrooms filling the house. With very few ingredients and a couple of careful details, you will achieve a mushroom risotto with a silky texture that distinguishes an authentic risotto from a simple rice with mushrooms. Watch the video with all the steps Below you can watch the video with all the steps to prepare a mushroom risotto in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients for mushroom risotto For 2 people &#x23f1; Preparation time: 30 min &#x23f1; Cooking time: 25 min 160 g risotto rice (preferably Carnaroli) 30 g dried mushrooms (e.g., dried porcini) 750 ml hot water (to hydrate the mushrooms and make the broth) 25 g grated cheese (Grana Padano, Parmesan, or aged sheep cheese) 20 g very cold butter (for the mantecatura) 1 clove of garlic A 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 complete recipe card with cooking times, quantities, and detailed steps. How to prepare mushroom risotto Rehydrate the mushrooms and prepare the broth Place the dried mushrooms in a heat-resistant bowl. Heat the water until almost boiling and pour it over the mushrooms. Let them soak for about 30 minutes, until they are tender and fragrant. Then, carefully remove the mushrooms and strain the water through a fine sieve or cheesecloth to remove impurities. That liquid will be your mushroom broth, the base of the risotto&#8217;s flavor. Keep the broth warm over very low heat. Prepare the base with a forest aroma In a wide saucepan, heat a splash of extra virgin olive oil along with a small knob of butter. Add the whole, slightly crushed garlic clove and, if you use it, a little finely chopped onion. Cook over low heat until the onion is translucent and remove the garlic if you don&#8217;t want an overly strong flavor. Add a few leaves of fresh thyme, which provide that wild touch reminiscent of walking among pines and dry leaves. Toast the rice and deglaze with white wine Add the Carnaroli rice to the saucepan and mix it well with the base, letting it toast for a couple of minutes until the grains look slightly transparent. Season with a pinch of salt. Pour in 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 broth Start adding the very hot mushroom broth with a ladle, just enough to cover the rice. Stir frequently, always maintaining a gentle simmer. As the liquid is absorbed, add more broth. After the first few minutes, add the rehydrated and chopped mushrooms, mixing well so their flavor blends with the rice. Taste for salt halfway through cooking, because the mushroom broth already provides part of the intensity. Control the perfect point of the mushroom risotto In total, the risotto will need about 16 to 18 minutes, depending on the rice and the heat. As a reference, you can use approximately 900 ml of liquid for every 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 clumpy. If you run short on broth, add a little hot water. The mushroom flavor will remain intense. Finish the risotto with cold butter and cheese When the rice is at its point, turn off the heat. Add the very cold butter cut into cubes and the grated cheese. Stir vigorously while tilting the saucepan slightly to let air in. This gesture creates a natural emulsion that turns the risotto into a silky cream. Adjust with black pepper and finish with a few thyme leaves or a little chopped parsley. Serve your mushroom risotto The mushroom risotto is served immediately. Place it on the plate and tap the base gently so it spreads and forms a slight \u201cwave\u201d on the surface. It should not be stiff or form a mountain. A fine dusting of cheese, a touch of freshly ground pepper, and a sprig of thyme are enough to complete the dish. Every bite smells like an autumn forest and proves that with few ingredients and good technique, you can achieve something truly special. Tips and advice for a perfect mushroom risotto The broth must always be very hot Add the mushroom broth always hot. If you add cold liquid, you stop the cooking and the rice becomes gritty. It is one of the most common mistakes and is easy to avoid. Dried mushrooms, intense flavor all year round Dried mushrooms, such as dried porcini, allow you to enjoy this risotto at any time with a concentrated and deep aroma. Just remember to strain them well and use their water. Choose the right rice for risotto Rice like Carnaroli offers better resistance to cooking and helps achieve the right creaminess without overcooking. It is an important ally for mastering the texture of mushroom risotto. Cold butter for a silky cream Very cold butter at the end helps emulsify the rice starch with the fat and cheese, creating a shiny and smooth risotto, without the need for cream. Do not overload the recipe This dish lives on the balance between mushrooms, rice, butter, cheese, and herbs. Adding too many ingredients can take away from the forest flavor. Frequently Asked Questions What type of mushrooms are best for this mushroom risotto? Quality dried mushrooms, such as porcini, provide an intense and aromatic flavor to the broth and the risotto. You can also combine them with saut\u00e9ed fresh mushrooms. Can I make the risotto only with fresh mushrooms? Yes, but the result will be milder. Dried mushrooms concentrate more flavor. Which rice is most suitable for mushroom risotto? Carnaroli is an excellent option for its ability to absorb liquid and keep the center firm. Arborio also works, but requires more attention so it doesn&#8217;t overcook. How do I get the creamy texture without adding cream? With hot broth added little by little, the rice starch, very cold butter, and grated cheese at the end. That combination is enough for a mushroom risotto. Can mushroom risotto be prepared in advance? Ideally, serve it freshly made. If you need to get ahead, cook the rice a few minutes less, cool it spread out, and finish with hot broth just before serving. Related recipes you will love If you are passionate about comforting Italian recipes, here are other ideas to travel through Italy from your kitchen: Pasta with tomato and basil: Italian simplicity for any day. Bolognese lasagna: 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 good ingredients, patience, and a couple of key gestures, the flavor of the autumn forest can arrive straight to your table. Preparing it is almost a ritual, and sharing it is 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 a difference. Tell me in the comments how your mushroom risotto turned out and share your photos; I am very excited to see your served dish. Enjoy your meal! Mushroom Risotto Creamy mushroom risotto with dried mushroom broth, cold butter, and grated cheese, with all the aroma of the autumn forest in every spoonful. DishFirst course CuisineItalian Preparation time30 minutes Cooking time25 minutes Total time55 minutes Servings2 Calories465 kcal AuthorMia Villar Raurich Tagsautumnal, traditional Ingredients 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 broth 25 g Grated cheese Grana Padano, Parmesan, or aged sheep cheese 20 g Very cold butter for the mantecatura 1 diente Garlic 1 chorrito Dry white wine Fresh thyme or chopped parsley Extra virgin olive oil Fine salt Freshly ground black pepper Instructions Hydrate the dried mushrooms in hot water for about 30 minutes, strain the liquid once through a fine sieve, and reserve it as hot broth. Finely chop the onion if using, and lightly crush the garlic clove. In a saucepan, heat olive oil and a small amount of butter, add garlic and onion, and saut\u00e9 over low heat until the onion is translucent; add a few thyme leaves. Add the Carnaroli rice and toast for a couple of minutes, mixing well with the saut\u00e9ed base, and season lightly with salt. Pour in a generous splash of dry white wine and stir until the alcohol has evaporated. Start adding the hot mushroom broth little by little, stirring frequently and keeping it at a gentle simmer. Incorporate the hydrated and chopped mushrooms when the rice has absorbed part of the liquid, and continue cooking, adding hot broth as needed. Taste for salt halfway through cooking and adjust if necessary, keeping the rice al dente and the texture creamy, without letting the risotto dry out. When the rice is cooked, turn off the heat, add the very cold cubed butter and the grated cheese, and stir vigorously until you get a silky and shiny risotto. Serve the creamy mushroom risotto immediately with an all&#8217;onda texture, finishing with freshly ground black pepper and a few leaves of thyme or chopped parsley. Video &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":[2760,3175,2910,2822,2879],"class_list":["post-16886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-butter-2","tag-carnaroli-rice-2","tag-mushrooms-2","tag-parmesan-en","tag-thyme-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mushroom risotto: The recipe for a traditional and creamy Italian autumn dish ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Creamy mushroom risotto with an autumnal flavor. Italian recipe with mushrooms, butter, and Parmesan, easy and full of aroma. 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