📝 About This Recipe
Transport your kitchen to the rolling hills of Northern Italy with this luxuriously creamy, umami-rich mushroom risotto. This dish marries the earthy depth of wild porcini and cremini mushrooms with the velvet texture of perfectly mantecato Arborio rice. It is a labor of love that rewards the patient cook with a sophisticated, soul-warming vegetarian masterpiece that captures the essence of rustic elegance.
🥗 Ingredients
The Mushroom Base
- 1 pound Cremini (Baby Bella) mushrooms (cleaned and thinly sliced)
- 1/2 ounce Dried Porcini mushrooms (rehydrated in 1 cup hot water, liquid reserved)
- 2 tablespoons Extra virgin olive oil
- 2 teaspoons Fresh thyme (leaves stripped from stems)
The Risotto Core
- 1.5 cups Arborio or Carnaroli rice (do not rinse the rice)
- 5-6 cups Vegetable stock (low sodium, kept at a low simmer)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 large Shallots (finely minced)
- 3 pieces Garlic cloves (minced)
- 4 tablespoons Unsalted butter (divided into two portions)
The Finishing Touches
- 3/4 cup Parmigiano-Reggiano (freshly grated, plus more for garnish)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Lemon juice (to brighten the flavors)
- to taste Kosher salt and black pepper
- 1 teaspoon Truffle oil (optional, for a luxurious finish)
👨🍳 Instructions
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1
Begin by heating your vegetable stock in a medium saucepan over medium-low heat. It must remain at a gentle simmer throughout the entire cooking process to ensure the rice cooks evenly.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced cremini mushrooms and a pinch of salt. Sauté for 5-7 minutes until they are deeply browned and their moisture has evaporated.
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3
Finely chop the rehydrated porcini mushrooms and add them to the pan along with the fresh thyme. Sauté for another 2 minutes, then remove the mushroom mixture from the pan and set aside.
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4
Reduce the heat to medium and melt 2 tablespoons of butter in the same pan. Add the minced shallots and cook for 2-3 minutes until translucent and soft, but not browned.
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5
Stir in the garlic and cook for 30 seconds until fragrant. Add the Arborio rice to the pan and stir constantly for 2 minutes. You want to 'toast' the rice until the edges are translucent but the center is still white.
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6
Pour in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Stir continuously until the wine has been completely absorbed by the rice.
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7
Strain the reserved porcini soaking liquid through a fine-mesh sieve or coffee filter into the rice. Stir until absorbed. This adds an incredible depth of flavor.
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8
Add one ladle (about 1/2 cup) of the hot vegetable stock to the rice. Stir frequently. Frequent stirring is the secret to releasing the rice's starch, which creates the signature creamy texture.
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9
Once the stock is almost entirely absorbed, add another ladle. Continue this process, adding stock only after the previous ladle is gone, for about 18-22 minutes.
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10
Taste the rice frequently starting at the 15-minute mark. You are looking for 'al dente'—tender with a slight bite in the center. You may not need all the stock.
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11
When the rice is perfectly cooked, stir the sautéed mushroom mixture back into the pan to warm through.
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12
Remove the pan from the heat. This is the 'Mantecatura' phase. Stir in the remaining 2 tablespoons of butter, the grated Parmigiano-Reggiano, and the lemon juice. Stir vigorously to emulsify the fats into a creamy sauce.
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13
Fold in the fresh parsley and season with salt and freshly cracked black pepper to taste. If the risotto looks too thick, add a final splash of warm stock to achieve a 'wave-like' consistency (all'onda).
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14
Serve immediately in warmed bowls, garnished with extra parmesan and a drizzle of truffle oil if using.
💡 Chef's Tips
Always keep your stock simmering; adding cold stock to hot rice will shock the grain and result in an uneven texture. Don't wash your rice! The surface starch on the Arborio grains is essential for achieving that natural creaminess without needing heavy cream. Stir consistently but not constantly—you want to agitate the starch without breaking the grains. If you don't have white wine, a tablespoon of white wine vinegar diluted in 1/2 cup of water can provide the necessary acidity. Risotto waits for no one; have your guests seated before you perform the final 'Mantecatura' as the dish thickens quickly as it cools.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like an Italian Gavi or a lightly oaked Chardonnay. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to cut through the richness. A side of roasted asparagus or sautéed garlic broccolini adds a lovely green element to the meal. For a non-vegetarian twist, top with a few seared scallops or a piece of pan-fried sea bass. Finish the meal with a light panna cotta or fresh berries to balance the savory umami of the mushrooms.