Recipe Mushroom Risotto

Mushroom risotto is a rich and comforting dish, perfect for cooler days when you crave something creamy and full of flavor. The earthy mushrooms combined with the creamy risotto create a perfect balance that’s satisfying and luxurious. It’s a versatile dish that works as a hearty main course or a flavorful side.

Ingredients

• 250g fresh mushrooms (such as button, cremini, or a mix)
• 20g dried porcini mushrooms (optional but highly recommended)
• 300g risotto rice (Arborio or Carnaroli)
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 liter vegetable broth, kept warm
• 50g grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped
• Juice and zest of ½ lemon

Method

1. Prepare the dried mushrooms (if using): Soak the dried porcini mushrooms in hot water for about 15 minutes. Once softened, drain them, reserving the soaking water, and chop the mushrooms. Strain and save the liquid to add extra flavor to the risotto.
2. Cook the fresh mushrooms: Heat a tablespoon of olive oil in a pan and sauté the fresh mushrooms over medium heat until golden and tender, about 5-7 minutes. Add the garlic and cook for another minute. Set aside.
3. Sauté the onion: In a large pan, heat the remaining olive oil and a tablespoon of butter. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the rice: Stir in the risotto rice and toast it lightly for 1-2 minutes, ensuring that each grain is coated in the oil and butter mixture.
5. Start adding the broth: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process, alternating with the reserved mushroom soaking liquid if using, for about 20-25 minutes, or until the rice is creamy but still has a slight bite.
6. Add mushrooms and Parmesan: When the rice is nearly cooked, stir in the sautéed mushrooms, including the chopped porcini, and mix well. Add the remaining butter and grated Parmesan cheese, stirring until everything is creamy and well combined.
7. Season and serve: Season the risotto with salt, pepper, and a squeeze of lemon juice. Garnish with lemon zest and freshly chopped parsley for a fresh finish.

Serve your mushroom risotto hot, with an extra sprinkle of Parmesan on top, and enjoy its creamy, savory goodness!