8 mushroom risottos to comfort you

How to make mushroom risotto?

A classic of Italian cuisine, mushroom risotto is a heart-warming, satisfying dish.

Ingredients

For 4 people, you need 250g of special risotto rice, 2 cubes of chicken (or vegetable) stock, 10cl of white wine, 100g of parmesan, 1 knob of butter, 300g of mushrooms of your choice, 1 pod of garlic, 1 onion, 3 sprigs of parsley, salt, pepper and a little olive oil. For an even smoother texture, you can also add crème fraîche when cooking the mushrooms. As for the choice of the latter, all combinations are possible: button mushrooms, porcini mushrooms, chanterelles, shiitake… All that remains is to choose!

The recipe

We start by preparing the mushrooms, cleaning them under a little water before drying them, then cutting them into pieces. In a pan, melt the butter with the minced garlic clove. Then add the mushrooms, then leave to cook for a few minutes before adding the washed, finely chopped parsley. If you want to use crème fraîche, this is when you will need to incorporate it. Count around 15 cl. To finish, we season everything with a little salt and pepper, then we reserve the preparation covered.

We then boil 1l of water to which we add the stock cubes. In a large saucepan, brown the chopped onion with a little olive oil. Then add the rice, and cook, stirring, until the rice is slightly transparent. We then add the white wine, then once it has been absorbed by the rice, we pour in a ladle of broth. As soon as the liquid is absorbed, add a second ladle of broth, and so on until the broth has been completely absorbed. If the texture of the rice is not smooth enough for your liking after this process is complete, simply add a little hot water. Finally, add half of the parmesan as well as the mushroom preparation, mix everything well. And that’s it, all that remains is to serve your risotto hot, with the remaining parmesan.

And to never run out of inspiration again, here are 8 mushroom risotto recipes that are absolutely delicious!