Mushroom risotto is one of those risotti that is a favourite with so many. It is certainly the one that most of the students look forward to, in our risotto classes.
Before we go any further, I suggest you head on over to the Basic Risotto article here on LinsFood. It’s full of everything you need, to master the art of cooking risotto.
On the basic risotto post, we talk about:
- the history of risotto
- risotto rice
- risotto stock
- risotto science (!)
- fat for risotto
- stirring or no stirring
- mantecatura – the art of creaming with the addition of fat (butter, olive oil, cheese), how we finish cooking risotto
In other words, everything you ever wanted to know about risotto. But were too afraid to ask!
Mushroom Risotto Recipe
Like all risotto recipes, mushroom risotto is pretty straightforward. A “standard” mushroom risotto will need:
- risotto rice
- butter and EV olive oil
- white wine (you can skip this)
Sounds promising, doesn’t it?
In addition to that basic formula, I use a little sherry for added flavour to the mushrooms, and some truffle oil for a classy finish.
What Mushrooms to use for Mushroom Risotto?
My suggestion to you would be to source out about 4-5 different types of mushrooms, if possible. Or at the very least, 3, even if they are dried mushrooms.
Using just one type of mushrooms in your mushroom risotto is doing it a monumental disservice.
You want to cook a mushroom risotto that’s going to stand out from the crowd and that’s going to make your tastebuds dance!
For this reason, using a variety of, especially any multicoloured mushrooms, is so much more effective. Not only is it visually more appealing than a plate of grey or brown risotto, but it is immensely more delicious and satisfying!
Here are just some examples of mushrooms to use for Mushroom ai Funghi
- Porcini (also known as Cep) – a traditional favourite, chestnut-y in flavour, and meaty
- Shiitake – a must for me, for its overflowing umami notes
- White button mushrooms, always a good reliable filler, but I find them boring
- Girolles – such a bright yellow, you must include this, not just for its colour, but its buttery flavour
- Oyster – a touch sweet, a little chewy, adds texture to your risotto
- Chanterelles – fruity and fragrant
These are just a few examples that you can use, whether fresh or dried.
⇒ By the way, I tend to stay away from mushrooms that are going to darken the risotto too much. For the simple reason that I rather like the light, clean look.
How to use Dried Mushrooms
Just soak your mushrooms in hot water for 20 minutes, drain, slice and use as in the recipe here.
Keep the soaking liquid, strain and add it to your stock in this recipe. If you have lots of dried mushrooms, and therefore, lots of soaking liquid, only use half of it, as you don’t want to overpower your risotto, nor discolour it.
What is Truffle Oil?
Truffle Oil is essentially extra virgin olive oil that’s been infused with truffles, whether black or white. It gives a delightful aroma to whatever dish you finish it with. If buying fresh truffles is not something in your budget, truffle oil makes a great flavour substitute.
Where to Buy Truffle Oil?
Here in the UK, I buy them from 2 different companies. I love Belazu’s Black Truffle Olive Oil, it’s extremely affordable, but full of flavour.
Besides that, I like all of the products at The Truffle Hunter, these are the guys I get my fresh truffle from. Their products always go on my Christmas presents list.
More Risotto Recipes
You’ll find a collection of risotto recipes on the Risotto Masterclass page. I add to it regularly, so be sure to bookmark it for delicious gems like:
Always use a good quality stock for risotto
In an ideal world, we would all be making our own stocks for everything we cook. However, I know that that’s probably asking too much.
Just make sure to use good quality, shop bought stock. These days, that shouldn’t be hard to do at all. You can even find fresh stock in the fridge aisles of supermarkets, next to the raw meat.
We tend to have frozen homemade stock at home, but there are always some stockpots handy for when we run out, and because they are also very convenient. These are the ones I use.
One stockpot or stock cube is usually for 500ml (2 cups) of water. So for the recipe here, you will need 4 stock cubes or stockpots. If you are going to use cubes or stockpots, be sure to pick a good one, with no unnecessary ingredients.
As a general rule of thumb, use a stock that reflects the risotto. So chicken or vegetable stock for this mushroom risotto, seafood stock for seafood risotto, and so on.
If you do fancy making your own stock, here’s an easy, no frills recipe.
Incidentally, unless I’m cooking for vegetarians, I prefer to use chicken stock in my mushroom risotto for a greater depth of flavour.
There you have it, didn’t I say easy? Head on over to the Basic Risotto post, for all the ins and outs, then let’s get our aprons on!
♥ Do you like this recipe? Please give it a 5-star rating below! And when you make it, share it on Instagram or any other social medium and tag me @azlinbloor. Grazie! … Lin ♥
Mushroom Risotto (Risotto ai Funghi)
- 2 litres chicken or vegetable stock
- 1 medium onion
- 1 small sprig rosemary
- 500 g mixed mushrooms (wild and otherwise)
- 3 Tbsp salted butter
- 3 Tbsp EV olive oil
- 2 Tbsp dry sherry optional
- 400 g carnaroli rice (or any risotto rice you can get)
- 125 ml dry white wine (skip if you don't do alcohol)
- freshly ground black pepper
For finishing the Risotto
- 1 Tbsp cold salted butter
- 2 Tbsp truffle oil and a little more for serving
- 60 g parmesan cheese
- Place your stock, or water plus stockpots on high heat. Once it’s boiling, lower the heat down and leave it to simmer happily.
- While waiting for the stock, chop the onion finely. Pick the rosemary leaves. Set aside.
- Clean the mushrooms by brushing off any dirt. Wash them if you like, but be sure to gently dab them dry with a kitchen paper. Then slice them up into fairly same lengths and thickness. This is probably not as easy as it sounds as the mushrooms will come in all sorts of shape and sizes!
Cooking the Risotto
- Heat 1 Tbsp of the butter and olive oil in a pan that’s at least at least 7.5cm/3″ high, over medium-high heat and sauté the mushrooms.
- Sprinkle a generous pinch of salt and some freshly ground black pepper, and stir to mix. Cook until the mushrooms have released their liquid and have taken on a little colour. This will take a good 5 minutes. Make sure the liquid from the mushrooms has evaporated.
- Add the sherry, if using, and cook it all off, stirring a few times. Tip the mushrooms out onto a plate and set aside.
- In the same pan, add the rest of the butter and olive oil, and heat on low heat.
- Add the onions, and cook for 3 minutes, stirring, until the onions have softened.
- Add the rice and coat with all that fat, stirring well. Toast the rice for 3 more minutes, until the edges turn translucent.
- Increase the heat to medium and pour in the wine, stir, and leave to evaporate, stirring a little. Skip this step, if you don’t do alcohol.
- Add 1 cup of the simmering stock and stir gently. You can take a break, it doesn’t need to be round and round constantly, just regular stirring while the stock evaporates.
- When the stock has evaporated, add half a cup more of the stock, stir, and repeat this process for 12 minutes. Yes, watch the clock or put your kitchen timer on.
- Check the rice at the 12 minute mark. It should be just about done, depending on your rice, and the heat. Is it cooked – soft on the outside with just a bite (not soft right through) in the middle? You should just about see a tiny, white opaque centre. If it’s not done, add 1/4 cup stock, and stir. When that stock has been absorbed, check again.
- Then check the seasoning – does it need salt? Add some if you think it does, and stir it in.
- Tip in about 3/4 of the mushrooms, and stir thoroughly to fold the mushrooms in, and heat through for about 30 seconds. Keep the rest aside for topping.
- Take off the heat. Stir in the butter, 2 Tbsp of the truffle oil and the parmesan and stir it all in thoroughly and vigorously for a whole 30 seconds. Read up on mantecatura in the Basic Risotto post. That's what this process is called.
- Cover and leave to rest for 2 minutes.
- Serve up your risotto, topping each one with a few of the sautéed mushrooms and a few drops more of the truffle oil, either on the mushrooms or on the rice.