Introduction Mushroom risotto is a classic of Italian cuisine. Its creamy texture, mushroom aroma, and freshly grated Parmesan make it a sophisticated dish, perfect for a weeknight dinner as well as for entertaining. Contrary to popular belief, a good risotto does not require complex technique. The secret lies in the choice of rice, the gradual addition of the broth, and a generous finish with butter and Parmesan. 👨🍳 CuisinerTelUnChef Chef's Tip To grate your Parmesan to perfection, use a quality cheese grater. Freshly grated cheese melts better and provides an incomparable flavor. Key Information Item Value Preparation 15 min Cooking 25 min Total time 40 min Difficulty Easy Servings 4 people Ingredients 320 g Arborio or Carnaroli rice 400 g button mushrooms 30 g dried porcini mushrooms (optional) 1 onion 2 garlic cloves 1 liter hot vegetable broth 15 cl dry white wine 70 g butter 80 g freshly grated Parmesan 2 tablespoons olive oil Fresh parsley Salt, pepper Recommended Equipment To prepare this recipe, use: a kitchen knife for the mushrooms and herbs a cheese grater for the Parmesan a manual chopper to finely chop the onion and garlic a cutting board to prepare your ingredients a large sauté pan or a deep frying pan a wooden spatula Preparation Step 1 – Prepare the mushrooms Clean the mushrooms with a damp cloth or a soft brush. Avoid letting them soak in water in order to preserve their texture. Cut them into even slices. Dice the onion and finely chop the garlic. Step 2 – Sauté the vegetables In a sauté pan, heat the olive oil with 20 g of butter. Sauté the onion until it becomes translucent. Add the garlic, then the mushrooms. Let cook for about 6 to 8 minutes until their water has evaporated. Step 3 – Toast the rice Add the rice without rinsing it. Stir for 2 minutes to coat each grain in the fat. Pour in the white wine and let it evaporate almost completely. Step 4 – Cooking the risotto Add a ladle of hot broth. Stir regularly. When the liquid is absorbed, add another ladle. Repeat the operation for 18 to 20 minutes. The rice should remain slightly firm (al dente). Step 5 – Mantecatura Remove the sauté pan from the heat. Add the remaining butter and the freshly grated Parmesan. Stir vigorously until a creamy and glossy texture is obtained. Sprinkle with chopped parsley before serving. 👨🍳 CuisinerTelUnChef Chef's Tip The mantecatura is the secret to a creamy risotto: incorporate the cold butter off the heat while stirring energetically. Never skip this step! The secrets to a successful risotto Choose the right rice Arborio and Carnaroli varieties are rich in starch, which gives risotto its characteristic creamy texture. Never rinse the rice The starch present on the surface of the grains is essential for obtaining a smooth consistency. A broth that is always hot Adding hot broth prevents the rice from stopping its cooking process. Freshly grated Parmesan It melts perfectly and brings a more intense flavor than pre-grated cheese. Use a professional cheese grater for optimal results. Variations Porcini mushroom risotto Replace part of the button mushrooms with fresh or rehydrated porcini mushrooms. Asparagus risotto Add green asparagus tips at the end of the cooking process. Chicken risotto Incorporate grilled chicken cubes for a complete meal. Truffle risotto Add a few shavings of fresh truffle or a few drops of truffle oil just before serving. What to serve this risotto with? Risotto perfectly accompanies: a roasted chicken breast a piece of baked salmon scallops duck breast arugula salad with Parmesan Italian recipes to discover 🍝 Spaghetti Carbonara: The Authentic Recipe Without Cream 🍝 Homemade Lasagna: The Authentic Italian Recipe 🍕 Homemade Pizza: The Authentic Recipe Chef's tips Stir regularly, but not excessively, in order to preserve the texture of the grains. Serve the risotto immediately after cooking: it continues to absorb the liquid while resting. Use homemade broth if possible for a richer taste. Storage Refrigerator: up to 2 days. Freezing: not recommended, as it alters the texture of the rice. Reheating: over low heat with a small ladle of broth or hot water. Nutritional values (approximate) Per 1 serving Quantity Energy 540 kcal Proteins 15 g Fat 21 g Carbohydrates 68 g Fibers 3 g FAQ Which rice to use for a risotto? Arborio and Carnaroli rice are the most suitable thanks to their high starch content. Can you prepare risotto in advance? It is best enjoyed immediately, but you can precook the rice and finish the cooking just before serving. Why is my risotto dry? It probably lacks broth or the cooking time was too long. Can you replace the Parmesan? Yes, with Grana Padano or Pecorino Romano for a different flavor. 🛒 Cook like a Chef with CuisinerTelUnChef To succeed with this risotto, equip yourself with the right utensils: Our cheese graters — for freshly grated Parmesan Our kitchen knives — for precise cuts Our manual choppers — to chop onion and garlic in seconds