Mushroom risotto is the paradigm of Italian comfort food. Patience in the process of adding the broth little by little releases the starch from the arborio rice and creates that silky, creamy texture without the need for cream. Wild mushrooms provide a deep earthy and umami flavor.
Italian
Wild mushroom and parmesan risotto
Creamy wild mushroom risotto with parmesan and white wine. Classic Italian recipe, comforting and full of umami.
- Italy
- MAIN COURSES
- Low sugar
- medium
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 14 g
- Fiber 3 g
- Carbohydrates 62 g
- Fat 12 g
- Sodium 520 mg
Story behind the dish
Preparation
Wild mushroom and parmesan risotto is a preparation from Italy with medium difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 320 g of arborio or carnaroli rice.
- Have ready: 400 g of mixed wild mushrooms (shiitake, portobello, oyster mushroom).
- Have ready: 1 liter of hot vegetable broth.
- Have ready: 150 ml of dry white wine.
- Have ready: 1 small onion, chopped very fine.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Clean and chop the mushrooms; sauté them in 1 tablespoon of oil to…
Clean and chop the mushrooms; sauté them in 1 tablespoon of oil over high heat for 5 min. Booking. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In a wide saucepan
In a wide saucepan, heat the remaining oil and sauté the onion for 5 minutes over medium heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add garlic and rice; Toast for 2 minutes, stirring until…
Add garlic and rice; Toast for 2 minutes, stirring, until the beans are pearly. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour in the white wine and stir until it evaporates.
Pour in the white wine and stir until it evaporates. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
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Add the hot broth
Add the hot broth, one ladle at a time, stirring constantly and waiting for it to be absorbed before the next. Process: 18-20 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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With 5 min left
With 5 minutes remaining, add the sautéed mushrooms. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove from heat; add butter and parmesan
Remove from heat; Add butter and parmesan, stir vigorously (mantecatura). Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
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Cover 2 min
Cover for 2 minutes, adjust salt and pepper, serve with fresh thyme and parsley. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
- The broth must always be hot so as not to interrupt the cooking of the rice or pasta.
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