6 recipes for delicious risotto with mushrooms. Fragrant and delicious food for a few crowns

Don’t know what to cook for lunch or dinner?

Are you thinking about a rice dish and don’t have the right idea?

Get inspired and try one of these bomb mushroom risotto recipes you’ll love!

At the end of the article there are additional tips on how to prepare the perfect risotto.

Italian risotto ai funghi

You will always appreciate this recipe for Italian mushroom risotto, but most of all at the turn of summer and autumn, when you can use any forest mushrooms that you collect yourself.

Ingredients

• 500g arborio rice
• 250g of fresh boletus or champignons
• 1 onion
• 100 ml of dry white wine
• 1 liter of broth (meat, vegetable or bouillon)
• 100g of grated parmesan
• Butter or olive oil

Method

• Clean the fresh mushrooms, cut into strips or cubes. Soak the dried mushrooms in lukewarm water for 20 minutes, drain, squeeze the water out of them and roughly chop.
• Sauté the onion in butter or olive oil in a pan. Increase the heat and add the mushrooms, which are left to sauté for a few minutes to release their flavor and soften.
• Add the rice and let it soak up the liquids from the onions and mushrooms. After the rice turns chalky white, add the white wine and bring to a boil.
• Then pour in the stock one ladleful at a time, bringing each ladleful of stock to the boiling point before adding more. Cook for about 20 minutes.
• After the rice is done, set aside and sprinkle with grated cheese. Alternatively, if you like a richly creamy risotto, add another knob of butter and stir.
• Serve immediately.

Creamy mushroom risotto with cream

You can cook this luxurious creamy mushroom risotto in under an hour. It’s so good that there won’t be a handful left!

Ingredients

• 4 tablespoons of butter
• 250g of fresh mushrooms
• 8 cups chicken or vegetable stock (or use stock)
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1 tablespoon of soy sauce
• 1 medium onion, finely chopped
• 1 and 3/4 cup arborio rice
• 3/4 cup dry white wine
• 1/2 cup whipping cream
• 100g of grated parmesan
• Salt and freshly ground black pepper
• 1 tablespoon of olive oil
• 12 sage leaves for garnish
• Parmigiano-Reggiano cheese shavings to serve

Method

• Clean the mushrooms and cut them into small pieces or strips.
• Pour all the stock into the pot, add the thyme, bay leaf and soy sauce.
• Bring to a boil and simmer for 30 minutes. Then remove the spices from the stock and set aside.
• Melt the butter in a deep pan, add the mushroom and onion slices and sauté for 5 minutes. Then stir in the rice and sauté for 1 minute.
• Pour in the wine, bring to the boil and then stir in the stock one ladleful at a time. Cook over medium-high heat, stirring constantly, until the rice has absorbed all the liquid.
• Stir in the cream and grated parmesan cheese. Season with salt and pepper.
• Serve the risotto in bowls, garnished with a few sage leaves and parmesan shavings.

Chicken risotto with mushrooms

You can enrich the mushroom risotto with chicken or even pork. It just depends on you and your tastes.

Ingredients

• 50g of butter
• 80g of smoked bacon
• 1 onion, chopped
• 250 g of fresh or dried mushrooms
• 300g arborio rice
• 150 ml of dry white wine
• 1 liter of chicken broth
• 140g chicken breast, cut into cubes
• 50g grated parmesan, plus extra for serving
• Chopped parsley for garnish

Method

• Heat the butter in a large pan. Saute the onion and until golden, then add the chopped bacon.
• Add the mushrooms and meat and sauté for at least 5 minutes to release the flavor from the mushrooms.
• Stir in the rice and sauté for at least 2 minutes until it changes color.
• Pour in the wine and bring to a boil. Then pour in the chicken stock one ladleful at a time, bringing it to a boil each time and continue with the others.
• It should take about 20 minutes until the rice has absorbed all the liquid.
• The texture should be creamy, so add more stock if needed.
• Finally, stir in the parmesan and parsley and let rest for 5 minutes. Season with salt or pepper and serve.

Vegetable risotto with mushrooms

Our well-known classic risotto with mushrooms is really simple and quick. Get inspired and cook a healthy and also tasty risotto.

Ingredients

• 2 tablespoons of olive oil
• 1 large zucchini cut into 2 cm pieces
• 1 l of chicken/vegetable stock (or bouillon)
• 50g of butter
• 1 onion, finely chopped
• 125g of fresh mushrooms or champignons
• 1 clove of garlic, crushed
• 300g arborio rice
• 100g of frozen peas
• 50g of sweet corn
• 1 small carrot, diced
• Salt pepper
• Grated cheese for sprinkling

Method

• Heat the olive oil in a large pan or pot. Add chopped onion, chopped and cleaned mushrooms and garlic. Sauté for 3-4 minutes, stirring constantly, until the onion softens.
• Add the rice and stir-fry briefly until translucent. Then reduce the heat, add the broth one ladle at a time.
• Add the chopped zucchini, corn, peas and carrots and simmer for about 25 minutes, until the rice has absorbed all the liquid and the vegetables are soft.
• Add more broth if needed. Season with salt or pepper.
• Finally, mix in the butter, let the butter melt for a while, mix and serve sprinkled with any hard cheese.

Healthy mushroom risotto

Try a slightly healthier brown rice recipe. You can buy brown rice in health food stores. You do not need to include wine in the recipe.

Ingredients

• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 1 liter of vegetable broth
• 1.5 cups of brown arborio/brown rice
• 150g of fresh mushrooms or champignons
• 1 cup grated Parmesan cheese
• 1/2 cup white wine (optional)
• 25g of butter
• 1 teaspoon of salt
• 1/2 teaspoon ground pepper
• 4 sprigs of fresh oregano, leaves torn

Method

• Heat 2 tablespoons of olive oil in a pan, fry the onion. After 2 minutes, add crushed garlic and mushrooms, salt and saute for about 5 minutes so that the mushrooms release their flavor.
• Add the rice, sauté for about 2 minutes, then add the wine and bring to the boil.
• After it boils, add the stock one ladle at a time, always waiting for the ladle to be absorbed. This should be cooked for 20-25 minutes until the rice has absorbed all the liquid.
• Add more stock if needed to make the risotto creamy and not dry.
• Finally, stir in the butter, Parmesan and pepper. Mix everything, add salt or pepper to taste and serve sprinkled with oregano.

Spinach and mushroom risotto

This unique and very delicious recipe will be appreciated by everyone who does not want to spend hours at the stove and at the same time wants to eat a high-quality and balanced meal. Done in 40 minutes!

Ingredients

• 1 liter of chicken stock
• 1.5 tablespoons of olive oil
• 1 onion, finely chopped
• 250g of fresh mushrooms or champignons
• 1.5 cups arborio rice
• 1/2 cup dry white wine
• 150g of baby spinach
• 3/4 cup finely grated Parmesan cheese
• 30g of butter

Method

• Heat the olive oil in a large pan or pot, add the onion and mushrooms. Sauté for 5 minutes, until the onions are translucent and the mushrooms have released their flavor.
• Add the rice and sauté for 1-2 minutes. Add the wine and bring to a boil. Then add the stock one ladle at a time.
• Bring each ladleful to a boil, then simmer until the rice has absorbed all the liquid. If necessary, add more broth so that the rice is not dry, but creamy.
• Turn off the stove, stir in the baby spinach, Parmesan and butter.
• Cover and let rest for 2 minutes. Serve sprinkled with parmesan cheese.

How to make a perfect risotto?

As for RICE , it is the most important ingredient. Basmati or jasmine rice is not suitable for preparing risotto. Always and only round-grain, which is, for example, Arborio or Carnaroli rice. Always cook the rice al dente.

WINE gives the risotto a slightly sour taste, but you don’t have to use it. During the process, wine is added immediately after vitrifying the rice, i.e. before using the broths. It is recommended to use the same wine for cooking as you will drink while consuming it.

BROTH forms the main flavor of the dish. Most often, vegetable and also poultry are used to prepare risotto. Mushroom broth is recommended for preparing mushroom risotto. The taste of the broth will affect the taste of the entire risotto, so it is advisable to use a high-quality and strong broth.

ROASTING onions is done in olive oil or butter. The best chefs recommend adding a bit of butter to the olive oil for a fuller flavor.

POURING BROTH is an important matter when preparing risotto. All the broth should not be poured into the rice at once. Also, one should not pour in all the cheese too quickly. Everything requires patience and the rice must absorb the broth slowly. Therefore, do not add stock if the rice has not yet absorbed the previous ladleful.

You can add whatever ingredients you like to the risotto, but LESS IS MORE . Italian cuisine in particular does not enjoy a large number of ingredients and instead focuses on the quality of the ingredients used. You can ideally use peas, dried tomatoes or shrimps.

CHEESE must not be left out and always use high-quality Italian cheese. Parmesan cheese or its similar grana padano is best. Since these cheeses are already salty enough, you don’t need to use salt when cooking. The best time to add the cheese is always right before it’s done.

And finally, add the BUTTER to the risotto after the cheese. It must be cold. You will get a smoother and creamier dish.