Mushroom risotto

How to make a mushroom risotto.

The rice is the ingredient that forms the basis of Asian cuisine and Latin America.

It is still not clear if its origin took place in China or India, but there is no doubt that it has ended up making a hole in the world, for something it is the third most harvested cereal only behind sugar cane and corn.

In addition to its great energy contribution and its ease of preservation, rice supports many different preparations and with all kinds of ingredients. One of them is risotto, a dish of Italian origin especially popular in Lombardy, in the northern part of the country.

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The key is to add the cooking broth little by little while making the rice so that it is juicy, this is how you make a perfect risotto .

For this risotto with mushrooms or for a risotto with mushrooms it is essential that you use the appropriate rice, an arborio rice or if they indicate on the package that it is rice for risotto. We have used rice for risotto Scotti maybe it’s that we found more easily in supermarkets and superstores.

On the blog you will find recipes such as black risotto with cuttlefish or risotto with artichokes and lamb among many others, but today we are going to prepare a very simple, fast and inexpensive variation that mixes the creamy touch of rice with the texture of mushrooms. A sure hit.

Preparation of the base vegetable broth

1. The first thing we need is to make a good homemade vegetable broth . If you do not have time, I advise you to buy a quality vegetable broth, as it will influence the recipe, remember that half the flavor that permeates the rice is the broth.
2. If it is homemade, we only have to clean and chop the vegetables in quarters.
3. In a saucepan, pour 3 liters of water and boil.
4. Add the vegetables, salt to your liking and cook for at least 30 minutes over medium heat.

Preparation of mushrooms and vegetables

1. Peel the onion and chop it into pieces of less than one centimeter.
2. We clean the mushrooms with the help of a brush, remove the roots and cut them into small cubes.
3. Here everyone has their preferences, at home we like to find the mushroom among the rice grains, so we cut it into pieces of more or less one centimeter, it must be taken into account that they reduce quite a lot during cooking.
4. Heat oil in a saucepan, add the chopped onion and let it poach without turning golden.
5. Meanwhile we heat the broth in a pot or in the microwave, we will gradually incorporate it into the rice and it is important that the temperature of the casserole does not drop.
6. We add the chopped mushrooms together with the onion, stir and fry for about five minutes.
7. We raise the fire, pour the white wine and let the alcohol evaporate.

Preparation of the mushroom risotto and final presentation

1. We reduce the heat again and add the rice. We remove with the help of a spatula or a wooden spoon and leave one or two minutes.
2. We begin to add the hot broth until it covers the rice, we rectify with salt and let cook little by little until it is done.
3. When the rice is ready, turn off the heat, grate the cheese (both Parmesan and grana padano are perfect for this recipe) and stir well.
4. We wait for the 5 minutes of rigorous rest and you can now serve the risotto, very hot and freshly made.
5. Once on the plate, sprinkle with fresh basil (better than dry basil) and enjoy.

If you still do not know with the video and the text recipe, I leave you a step by step in photos of this mushroom risotto recipe   so that it comes out yes or yes. Do not hesitate, follow these photos.

Tips for a perfect mushroom risotto

• It is essential to add the vegetable broth little by little instead of doing it all at once since we want the rice to be done inside and at the same time juicy.
• The most important thing when preparing a risotto is the degree of cooking of the rice, to “nail it” we will use the indications on the bag and from the moment there are about five minutes left to reach the indicated time we will test from time to time to ensure that it does not we passed.
• The broth is important but the Italian rice suitable for the risotto is more so, because it is so creamy due to the starch of this variety. Many people think that the creaminess of the risotto is due to the cheese or the use of cream or butter, however it comes entirely from rice.
• If you want to control the point of salt at all times, do not hesitate to make the broth without salt and then try the point of salt from the beginning. Like everything, the cheese has salt and you must also take it into account. One last tip, this recipe goes with a lot of freshly ground black pepper, at the end of the process, add a little more and I assure you that it will seem that you are in Italy itself.