Name: Creamy Italian Mushroom Risotto Recipe
Prep time: 1 min
Cook time: 68 min
Total time: 71 min
Yield: 4
Cuisine: Italian
Ingredients: 10 gram Salt; 500 milliliter Water; 1.5 liter Water; 150 gram Parmesan; 10 gram Fried Onions; 350 gram Arborio Rice; 10 gram Black Pepper; 30 gram Mixed Dried Mushrooms; 150 gram Unsalted Butter; 250 milliliter Dry white wine; 10 gram Parsley Leaves; 10 gram Beef Bouillon

Italian Mushroom Risotto with Kostera Seasoning

Step-by-step method

Let’s cook

At a glance

Get ready to make a creamy Italian risotto, gradually ladling hot stock into the rice while stirring constantly until it reaches that silky-smooth consistency. Plan for a longer cooking time and a bit of patience while the rice cooks, but you'll be rewarded with an authentic Italian flavour full of Parmesan and the aroma of mushrooms.

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Simmer the mushrooms

Pour water into a small pot and add the dried mushrooms. Bring to the boil, then lower the heat and let them simmer gently for 10 minutes.

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30 gram
Mixed Dried Mushrooms

500 milliliter
Water
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Make the stock

In another pot, bring water to the boil. Stir in the chicken bouillon and let it simmer gently on the stove. You'll need this stock hot for the risotto.

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1.5 liter
Water

10 gram
Beef Bouillon
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Stir the rice constantly

Place a large, wide, heavy-bottomed pot on the stove. Add the olive oil and heat it up. Once the oil is hot, add the rice. Stir constantly with the heat turned up almost to full. Keeping the rice moving without stopping is key to a good risotto.

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350 gram
Arborio Rice

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Add the pre-fried onion

The rice will change colour as it toasts, which takes about two to three minutes. Keep stirring the whole time so it doesn't catch and burn. At this point, season with salt and pepper, then add the dried pre-fried onion.

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10 gram
Salt

10 gram
Black Pepper

10 gram
Fried Onions
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Let the wine cook off

Pour the wine over the toasted rice and onion, keeping the heat on full. Stir and wait until all the wine has evaporated and there's no liquid left in the pot.

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250 milliliter
Dry white wine
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Start adding the stock

Now add the soaked dried mushrooms along with their soaking water. It's time to bring in the hot stock, which should be simmering on the other burner — start ladling it into the rice.
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Just below the surface

Add just enough stock so the rice is barely covered — the grains shouldn't be sticking out, but there shouldn't be too much liquid on top either. Always wait until the liquid has been mostly absorbed before adding more.
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One ladle at a time

Add the stock one ladleful at a time, stirring well after each addition and letting the rice absorb the liquid fully before pouring in the next ladle.
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Taste as you go

Keep tasting throughout the cooking process. If the dish needs more salt, season it as early as possible so the salt has time to soak into the rice grains, not just the sauce.
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Checking for tenderness

The risotto should be ready after about 20 to 25 minutes. The only way to know when to stop cooking is by tasting and checking that the rice is tender enough — it definitely shouldn't turn mushy or overcooked.
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Stir in the parsley

Time for the finishing touch: stir the dried parsley into the risotto. Once mixed in, take the risotto off the heat.

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10 gram
Parsley Leaves
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Butter and Parmesan

Get some chilled butter ready, cut into a few pieces, along with grated Parmesan. Add both to the pot and stir vigorously until the butter and cheese have melted in completely. This will make the risotto even creamier and boost the flavour. Serve immediately on warmed plates.

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150 gram
Unsalted Butter

150 gram
Parmesan

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Step-by-step method

At a glance

Simmer the mushrooms

For this step

Make the stock

For this step

Stir the rice constantly

For this step

Add the pre-fried onion

For this step

Let the wine cook off

For this step

Start adding the stock

Just below the surface

One ladle at a time

Taste as you go

Checking for tenderness

Stir in the parsley

For this step

Butter and Parmesan

For this step

Italian Mushroom Risotto with Kostera Seasoning

Ingredients — what you'll need

About this recipe

Want a recipe like this every Thursday?

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