Risotto con Setas

Ingredients

• 300 gCarnaroli rice (or Arborio rice)
• 1.54 litres (6½ cups)hot mushroom, vegetable, beef or chicken stock
• 300 gmushrooms
• 120 ml (½ cup)white wine
• 60 ml (4 tablespoons)olive oil
• to tasteParmesan cheese
• 1–2shallots, chopped
• 2 clovesgarlic, chopped or sliced
• to tastegrated Parmesan cheese
• 50 g (4 tablespoons)unsalted butter
• to tastesalt and black pepper
• to tastechopped parsley

Instructions

1. 1

   Warm the stock

   Heat the stock in a saucepan and keep it hot while you prepare the risotto, ready to add gradually.

2. 2

   Soften the shallots

   In a large pan, heat half the olive oil with 1 tablespoon of the butter over medium heat. Add the shallots and cook until translucent.

3. 3

   Add the garlic

   Stir in the garlic and cook for 1 minute.

4. 4

   Toast the rice

   Add the rice and 1 more tablespoon of butter. Stir for 4–5 minutes, until the grains look translucent.

5. 5

   Reduce the wine

   Pour in the wine and let it reduce.

6. 6

   Cook the risotto

   Add 3 ladlefuls of hot stock and stir in ¼ teaspoon of salt. Keep the pan at medium heat and cook until the liquid is almost absorbed. Add 3 more ladlefuls and stir regularly so the rice does not stick and releases its starch. Continue adding stock as it is absorbed; cooking the rice takes about 20 minutes.

7. 7

   Fry the mushrooms

   Meanwhile, heat the remaining 2 tablespoons of olive oil in a separate frying pan over medium-high heat. Add the mushrooms and a pinch of salt and sauté for about 4 minutes. Stir in some chopped parsley, then set aside.

8. 8

   Add the mushrooms

   When you are ready to add the final amount of stock, stir in the sautéed mushrooms. Add the stock and let it reduce slightly, leaving some liquid in the risotto when the rice is cooked.

9. 9

   Finish the risotto

   Check that the rice is cooked through but still slightly al dente. Take the pan off the heat, add grated Parmesan and the remaining 2 tablespoons of butter, then beat well with a wooden spoon until creamy. If it becomes too dry, immediately stir in a little more hot stock.

10. 10

    Garnish and serve

    Serve with chopped parsley, extra mushrooms and Parmesan to taste.

What is mushroom risotto?

Risotto is an Italian rice dish made by gradually cooking short-grain rice in stock until it turns creamy. This version pairs the rice with sautéed mushrooms, parsley and Parmesan.

Carnaroli and Arborio are both good choices because their starch helps create a soft, creamy texture while the grains keep some bite. The method relies on gradual additions of hot stock rather than draining the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 13g protein, 82g carbs, 22g fat.

Most of the carbohydrates come from the rice, while olive oil and butter provide much of the fat. The mushrooms and Parmesan contribute some protein, with the Parmesan also adding fat and salt. Pair a serving with green vegetables or salad for a more balanced plate.

Choosing the ingredients

Rice: Carnaroli is the first choice here, with Arborio as an alternative. Both suit the steady stirring and gradual stock additions that give risotto its characteristic consistency.

Mushrooms: Use the mushrooms you have available, or combine varieties for a mix of flavours and textures. Cooking them separately gives them time to brown before they join the rice.

Stock: Mushroom or vegetable stock keeps the dish meat-free, while beef or chicken stock makes it richer. Keep whichever stock you choose hot throughout cooking.

Why the stock stays hot

Adding hot stock helps the pan maintain a steady cooking temperature. Keep it in a nearby saucepan and add it a ladleful at a time as the previous addition is nearly absorbed.

The exact amount the rice takes up can vary, so judge each addition by the texture in the pan rather than pouring in all the stock at once.

Stirring and timing

After adding stock, stir regularly to prevent the rice sticking and to help it release starch. There is no need to stir without stopping, but stay close to the pan as the liquid reduces.

The rice takes about 20 minutes to cook, while the mushrooms need about 4 minutes in a separate pan. The stated total time is 36 minutes, so have the stock and other ingredients ready before starting.

Getting the texture right

Rice: Taste a grain near the end of cooking. It should be cooked through but retain a slight firmness at the centre.

Finish: Take the pan off the heat before beating in the final butter and Parmesan. The risotto should be creamy and loose, with a little liquid still visible; add a splash of hot stock if it has tightened too much.

Serving suggestions

Serve straight away, while the risotto is soft and creamy. Finish with parsley, extra sautéed mushrooms and Parmesan at the table.

A crisp green salad or steamed green vegetables make a fresh contrast to the buttery rice. You can also serve smaller portions alongside simply cooked chicken or fish.

Recipe notes & tips

• Keep the stock hot in a separate saucepan throughout cooking.
• Chop the shallots and garlic before heating the oil so they are ready to add.
• Cook the mushrooms over medium-high heat in a separate pan, as directed, to avoid crowding the risotto pan.
• Add stock gradually and wait until each addition is nearly absorbed before adding more.
• Taste the rice near the end so you can stop cooking while it still has a slight bite.
• Serve as soon as the butter and Parmesan have been beaten in for the creamiest texture.

Variations

• Use mixed mushrooms: Combine different mushroom varieties for a range of textures.
• Choose vegetable stock: Use it for a meat-free version.
• Swap the shallots: Use ¼ of a large onion if you cannot find shallots.
• Add extra parsley: Stir in more chopped parsley at the end for a fresher finish.
• Finish with pepper: Add freshly ground black pepper at the table to taste.

Common mistakes to avoid

• Adding cold stock: It cools the pan; keep the stock hot before adding it.
• Pouring in all the stock at once: The rice cooks more evenly when you add it gradually.
• Cooking the rice too long: Taste as it nears the end and stop when it is cooked but still slightly al dente.
• Letting the risotto dry out: Leave a little liquid in the pan and stir in hot stock if it becomes too thick.
• Adding mushrooms too early: Sauté them separately and stir them in when the final stock is added.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat gently in a saucepan with a splash of stock or water, stirring until hot; the texture will be less creamy than when freshly made.

Frequently asked questions