Ingredient Preparation
- 1
Gently clean the mushrooms with a damp cloth or brush, then slice them.
- 2
Peel and finely chop the onion and garlic.
- 3
Keep the vegetable broth warm in a saucepan over low heat.
Creamy Fresh Mushroom Risotto: The Foolproof Italian Recipe for a Gourmet Treat
45 min·60 ViewsTranslated
Mushroom risotto is a timeless classic of Italian cuisine, a comforting dish that evokes family meals and cozy evenings. Its secret lies in patience and technique, allowing the rice starch to gradually release to create that characteristic creamy and velvety texture. This recipe, which I'm sharing with you today, is the quintessence of successful risotto: it highlights the earthy flavor of fresh mushrooms, harmoniously balanced by the richness of Parmesan and the subtlety of white wine. It's a seemingly simple dish, but its perfection lies in every grain of rice, cooked to perfection for a result that is both al dente and incredibly creamy. It's ideal for an elegant dinner or a comforting weeknight meal.
Allergens
Gluten-Free
1,828kcal
4 Portions · 1,640 g
Protein
62 g
Carbohydrates
255 g
Fat
54 g
Fiber
18 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Arborio or Carnaroli rice300 grams
- Mushrooms400 grams
- Onion1
- Garlic2 cloves
- Vegetable Broth1 liter
- White Wine1 deciliter
- Parmesan50 grams
- Butter30 grams
- Olive Oil2 tablespoons
- Salt1 dash
- Black Pepper1 dash
- Parsley1
Cooking the Mushrooms
- 4
In a large pan, heat one tablespoon of olive oil.
- 5
Sauté the mushrooms over medium heat until they release their water and lightly brown.
- 6
Set aside the cooked mushrooms.
Starting the Risotto
- 7
In a sauté pan, sauté the onion and garlic in the remaining olive oil until translucent.
- 8
Add the rice and stir for 2 minutes until it becomes translucent (the grains become shiny).
2 min
Deglazing and Gradual Cooking
- 9
Pour in the white wine and let it evaporate almost completely.
- 10
Then add a ladleful of hot broth and stir until absorbed.
- 11
Repeat the process, ladle by ladle, for 18 to 20 minutes, stirring regularly. The broth should always be hot (around 90°C / 194°F).
20 min
Incorporating the Mushrooms
- 12
Halfway through cooking the rice, incorporate the golden mushrooms into the rice.
- 13
Continue to add the broth gradually until the rice is tender and creamy.
Finishing and Serving
- 14
When the rice is tender but still slightly firm (al dente), remove the sauté pan from the heat.
- 15
Add the butter and grated Parmesan, mix well to make the risotto creamy.
- 16
Adjust the seasoning with salt and pepper to your taste.
- 17
Sprinkle with chopped parsley just before serving immediately.
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