Mushroom Risotto alla Milanese

Mushroom Risotto, or Risotto ai Funghi, is a beloved Italian dish that celebrates the rich flavors of fresh and dried mushrooms, particularly in regions like Lombardy, where Carnaroli rice reigns supreme. This creamy risotto is elevated with the umami of king oyster and flat mushrooms, complemented by the earthiness of porcini. Traditionally served as a primo piatto during family gatherings and festive occasions, this dish embodies the essence of Italian comfort food. The slow-cooked rice absorbs the savory vegetable stock and white wine, resulting in a luscious texture that is both creamy and al dente. Topped with a sprinkle of grated pecorino cheese, this risotto is not only a delight for the senses but also a testament to the Italian culinary heritage that values quality ingredients and simple preparation methods.

Time to complete

Prep

15min

Cook

30min

Wait

0 minutes

Total

45min

Ingredients (Makes 4 portions)

Rice and Stock

  • 400 grams Carnaroli (or Arborio rice)
  • 2 L Vegetable stock (fresh or cubes)

Mushrooms

  • 4-5 King oyster mushrooms (chopped)
  • 2-3 Flat mushrooms (chopped)
  • Large handful dried porcini mushrooms

Aromatics

  • 1 Garlic clove (chopped)
  • ¼ Onion (chopped)

Fats

  • 100 g Butter
  • 6-8 tablespoons Extra virgin olive oil (EVOO)

Wine

  • 1 glass White wine

To Serve

  • Grated pecorino cheese (to serve)

Seasoning

  • Salt & Pepper
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 5
  • Protein: 4
  • Carbohydrates: 23
  • Fiber: 1
Directions

Prepare the Mushrooms

  • 1. In a pan over medium heat, melt 50g of butter with 2-4 tablespoons of extra virgin olive oil.
  • 2. Once melted, add the chopped garlic and sauté until fragrant.
  • 3. Add the king oyster and flat mushrooms, seasoning with salt and pepper, and sauté for 2-3 minutes until tender.

Cook the Risotto

  • 4. In a medium pot, melt the remaining 50g of butter with 2-4 tablespoons of EVOO.
  • 5. Add the chopped onion and sauté until golden.
  • 6. Stir in the Arborio rice, allowing it to toast for a few minutes.
  • 7. Deglaze with a glass of white wine and stir until absorbed.
  • 8. Gradually add the vegetable stock, one ladle at a time, stirring continuously until the rice is creamy and al dente, about 25 minutes.

Finish the Risotto

  • 9. After 10-15 minutes, incorporate the dried porcini mushrooms.
  • 10. Once the rice is cooked to your taste, stop adding stock and allow any excess to evaporate.
  • 11. Stir in a small piece of butter for added creaminess.

Serve

  • 12. Garnish with fresh mushrooms, parsley, and a sprinkle of grated pecorino cheese before serving.
Cookix's Secrets

Cooking Technique

  • Stir frequently to ensure even cooking and creaminess.

Flavor Twists

  • Add a splash of truffle oil before serving for an earthy aroma.

Healthier Options

  • Use brown rice for a whole grain alternative, adjusting cooking time accordingly.

Ingredient Selection

  • Use high-quality vegetable stock for the best flavor.

Seasonal Tweaks

  • Incorporate seasonal vegetables such as asparagus in spring or pumpkin in autumn.

Serving Suggestion

  • Serve immediately for optimal texture; risotto can thicken as it sits.