Description
Creamy Italian mushroom risotto brings comfort and elegance to your dinner table. Rich arborio rice combines with earthy mushrooms, creating a luxurious dish that promises warmth and satisfaction in every delectable spoonful.
Ingredients
Scale
Main Ingredients:
- 225 grams (8 ounces) fresh dark-gilled mushrooms
- 175 milliliters (3/4 cup) Arborio rice
- 10 grams (0.35 ounces) dried porcini mushrooms
Dairy and Cheese:
- 60 grams (2.1 ounces) butter
- 2 tablespoons grated Parmigiano Reggiano
- 50 grams (1.75 ounces) Parmigiano Reggiano, shaved
Additional Ingredients:
- 1 medium onion, finely chopped
- 150 milliliters (2/3 cup) dry Madeira
- Salt
- Black pepper
Instructions
- Rehydrate dried porcini mushrooms in boiling water for 30 minutes, creating a rich, aromatic mushroom broth.
- Slice fresh mushrooms into uniform 1-cm chunks to ensure even cooking and consistent texture.
- In a saucepan, melt butter and gently sauté onions until translucent and fragrant, approximately 5 minutes.
- Add fresh mushroom chunks, cooking slowly to release their deep, earthy flavors for about 20 minutes.
- Finely mince the rehydrated porcini mushrooms and incorporate them into the pan, intensifying the mushroom profile.
- Introduce rice to the mixture, stirring continuously until each grain is glossy and thoroughly coated.
- Deglaze the pan with Madeira, allowing the alcohol to evaporate and concentrate the wine’s complex notes.
- Carefully strain the mushroom soaking liquid and pour into the rice, seasoning with salt and pepper to enhance the overall taste.
- Transfer the risotto to a preheated oven dish, baking at 150°C fan for 20 minutes to develop a creamy, unified consistency.
- Fold in grated cheese, returning to the oven for an additional 15 minutes to create a golden, bubbling surface.
- Serve immediately, garnishing with delicate shavings of premium cheese for an elegant finishing touch.
Notes
- Soak dried porcini mushrooms in hot water to extract maximum umami flavor and create a rich mushroom broth for the risotto base.
- Chop fresh mushrooms into uniform chunks to ensure even cooking and consistent texture throughout the dish.
- Use a combination of fresh and dried mushrooms to layer complex, deep earthy flavors that elevate the risotto’s taste profile.
- Gently bake the risotto in the oven to achieve a creamy, smooth consistency without constant stirring, making the cooking process easier and more hands-off.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 590 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 70 mg