Mushroom Risotto
Main Dish · Hosting Menu · Vegetarian · Nut-Free · Time: 30 min · Servings: 3 · Difficulty: Easy
We arrived in Fossacesia Marina just as spring was fading into summer — and even though the days were getting warmer, a creamy bowl of risotto still felt just right, especially in the evenings.
This version first came together one quiet night with just a can of mushrooms and a box of quick-cooking arborio rice from the local market. Humble ingredients, yes — but the result was deeply comforting.
Since then, I’ve also made it with fresh mushrooms, which bring a deeper, richer flavour to the pan. Both versions work beautifully: canned mushrooms make it a handy pantry dinner, while fresh mushrooms turn it into something more elevated. Finish with Parmigiano and a little butter, and you have a cozy weeknight dinner for two — no fuss, just a bit of gentle stirring and the reward of creamy risotto at the end.
🇮🇹 What is Risotto?
Risotto is a traditional Italian rice dish from Northern Italy, especially Lombardy and Piedmont, where rice cultivation dates back to the Middle Ages. It’s considered one of Italy’s classic comfort foods and comes in many variations, from seafood to saffron, such as the famous Risotto alla Milanese.
Traditionally served as a primo piatto in Italian meals, risotto is especially common at lunch, though it’s enjoyed just as often at dinner depending on the occasion.
This mushroom risotto is a simpler, cozier take, just as at home on a weeknight table as it is in a trattoria.
The Key to a Great Risotto
A good risotto isn’t about complicated ingredients — it’s about technique and a little patience.
Toast the rice in oil or butter first to lightly coat the grains and build structure. Then add broth gradually, one ladle at a time, stirring often so the rice releases its starch slowly and becomes naturally creamy.
Take your time with the mushrooms. Browning them well before adding them back later builds deep, savoury flavour.
Finish with richness. Stir in a drizzle of extra virgin olive oil and a generous handful of Parmigiano Reggiano at the end until everything turns silky and cohesive.
When done right, risotto should be creamy but not loose. It should gently spread on the plate while still holding its shape.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 150 g riso gallo blond risotti (quick-cooking arborio rice)
- 30 g parmigiano reggiano, finely grated
- salt and pepper to taste
- a few sprigs of fresh parsley, chopped
Base Broth
- 700 ml water
- 1 bouillon cube (vegetable or chicken)
Directions
- Make the broth Bring 700 ml water to a gentle boil and dissolve the bouillon cube. Keep warm.
- Cook the mushrooms Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add mushrooms and cook for about 12 minutes, stirring occasionally. Wait until the water they release has fully evaporated, then sprinkle with a pinch of salt. Let them crisp slightly and develop golden colour. Add 1 tsp butter and freshly ground black pepper, cooking for another 3–4 minutes until fragrant. Transfer mushrooms to a plate and set aside.
- Sauté the aromatics In the same pan, add 2 tsp olive oil. Sauté the shallot for 3–4 minutes until soft and translucent. Add garlic and cook for 30 seconds.
- Toast the rice Stir in the rice and cook for 1–2 minutes, until the edges turn slightly translucent.
- Deglaze (optional) Pour in a splash of white wine, if using, and stir until mostly absorbed.
- Cook the Risotto Add hot broth one ladle at a time, stirring gently and letting each addition absorb before adding the next. Continue until rice is al dente and creamy (15–18 minutes with quick-cooking rice).
- Finish & serve Return the mushrooms to the pan. Stir in Parmigiano Reggiano and butter. Taste and adjust seasoning. Serve immediately, topped with parsley.