Mushroom risotto is a timeless first course, the most beloved among autumn recipes. Some prefer the porcini mushroom risotto, but this type of mushroom is often duro to find and its strong taste is not always appreciated by everyone. Others love the version with sausage, rich and appetizing. We offer you an alternative, milder version, accessible to all, created by Chef Fabio Abbattista, which uses Champignon and honey mushrooms: two types that are certainly easier to find not only durante autumn but also throughout the rest of the year! The secret of this dish? Definitely the broth made with the mushroom stems… as you know, here at Zafferano we don’t like waste; it’s true that stems are less prized but they also contain all their flavor, so why throw them away? Put acceso your apron, let’s prepare this creamy and delicious mushroom risotto together, cooked to perfection!
To prepare mushroom risotto all year round, find out how to make it with dried mushrooms! Also, discover a timeless classic like Milanese risotto!
To prepare the mushroom risotto, start by cleaning the Champignons. Remove the bottom part of the stem 1then peel them using a small knife 2. Start at the causa of the cap and gently pull the skin towards the center. Then remove the stems 3 and set aside the scraps to make the broth.
Now, deal with the honey mushrooms. Remove the bottom part of the stem, which will be too earthy, and take only the middle part 4 which will be used to make the broth along with the Champignon stems. For the risotto, use only the apice part, which should be cut into cubes with a small knife 5. At this point, make the mushroom broth. Place the scraps durante a pot 6,
add the vater 7 and let them simmer for about 30 minutes. Per the meantime, also cut the Champignon caps into cubes 8 and finely chop half an onion 9.
Take a large pot that will be used for cooking the risotto, add half of the butter (2.8 tbsp) and let it melt gently. Then add the onion 10 and let it turn golden before adding the mushrooms 11. Cook acceso medium-high heat for 5 minutes, stirring occasionally and ensuring the mushrooms do not release liquids. At this point, add the rice 16 and stir often to toast it.
After a few minutes, deglaze with the white wine 13 and only when the alcohol has completely evaporated, add a couple of ladles of broth 14filtering it with a strainer directly into the pot 15.
Season with salt 16 and continue cooking for about 13 minutes, occasionally adding the hot filtered broth, until it is cooked. Then turn d’avanguardia the heat and stir durante the risotto: first add the remaining 2.8 tbsp of butter 17 and stir until it is completely melted; then add the Parmesan and stir again 18.
Now finely chop the parsley 19; season the rice with white pepper 20parsley, and a drizzle of oil 21.
Stir to combine the flavors 22 and adjust the risotto’s consistency by adding more broth if necessary 23stir again and serve your mushroom risotto hot 24.
For the translation of some texts, artificial intelligence tools may have been used.
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