Mushroom Risotto Recipe by Veruska Anconitano
Autumn calls for seasonal ingredients more than ever: pumpkin, chestnut, and of course, mushrooms. Irish mushrooms are perfect to be eaten just sauteed, but what if you use them to make your own Italian risotto ai funghi, mushroom risotto? No skills needed, just a little bit of patience to prepare at home this classic of northern Italian cooking.
– 500g rice (Arborio, Vialone Nano or Carnaroli are recommended)
– 250g fresh wild mushroom
– 1 medium onion finely chopped
– White wine
– Broth, either meat or vegetable, preferably homemade
– 100g freshly grated Parmesan cheese
– Unsalted butter
1. Trim off the roots from the mushroom, clean off any dirt with a pastry brush and dice them.
2. Sauté the onion over gentle heat in a nob of butter. After a few minutes, once the onions have softened, add the mushrooms while raising the heat a little bit.
3. Once the liquid has cooked off, add the rice. Then add a splash of white wine and let that cook off.
4. Over medium heat, start adding the broth, ladle by ladle, letting each ladleful cook off before adding the rest. The rice will be cooked in about 20 minutes and it will be “al dente”.
5. When the rice is done, take it off the heat, add the grated cheese and, if you like a richer risotto, another nob of butter (the so-called “mantecatura” to give your risotto a creamy texture.) Serve your risotto hot.
I’m an Italian, but Dublin based, food and travel writer. I decided to start my food blog in 2010, when I moved to Ireland. Since then, I’ve been working with brands, companies, tourism boards and magazines producing content, strategies and taken part in cooking shows and events all over the world. Among them, Jamie Oliver, Barilla and many many more. I plan and write while my husband and business partner Giuseppe takes care of the pictures, both food and travel side.