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 – and you’ll 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’re going to achieve a mushroom risotto with a silky texture that sets a true risotto apart from a mere rice with mushrooms.
Índex
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.
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Main ingredients for the mushroom risotto
For 2 people
⏱ Prep time: 30 min
⏱ 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’s-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 sauté 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’t 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 sauté, 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 “wave” 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’s starch with the fat and cheese, creating a glossy, smooth risotto, without the need for cream.
Don’t 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 sautéed 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’t overcook.
How do I get the creamy texture without adding cream?
With hot stock added little by little, the rice’s 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’ll 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 – I’m really excited to see your served plate.
Enjoy your meal!
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La fitxa
Mushroom Risotto
Ingredients
- 160 g risotto rice preferably Carnaroli
- 30 g dried mushrooms such as dried porcini
- 750 ml hot water to hydrate the mushrooms and make the stock
- 25 g grated cheese Grana Padano, Parmesan, or aged sheep’s cheese
- 20 g very cold butter for finishing
- 1 garlic clove
- 1 splash dry white wine
- Fresh thyme or chopped parsley
- Extra virgin olive oil
- Fine salt
- Freshly ground black pepper
Elaboració pas a pas
- Rehydrate the dried mushrooms in hot water for about 30 minutes, strain the liquid through a fine sieve, and keep it as hot stock.
- Finely chop the onion if using and lightly crush the garlic clove.
- In a pot, heat olive oil and a small knob of butter, add garlic and onion, and sauté over low heat until the onion becomes translucent; add a few thyme leaves.
- Add the Carnaroli rice and toast for a couple of minutes, mixing well with the sauté, and season lightly with salt.
- Pour in a generous splash of dry white wine and stir until the alcohol evaporates.
- Start adding the hot mushroom stock little by little, stirring frequently and maintaining a gentle simmer.
- Add the rehydrated, chopped mushrooms once the rice has absorbed some liquid, and continue cooking, adding more hot stock as needed.
- Taste for salt halfway through and adjust if necessary, keeping the rice al dente and the texture creamy, without letting the risotto dry out.
- 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.
- Serve the creamy mushroom risotto immediately with a flowing “all’onda” texture, finishing with freshly ground black pepper and a few thyme leaves or chopped parsley.
Video
