Mushroom and provola risotto

Ingredients

• 350 gCarnaroli rice
• 350 gporcini mushrooms
• 100 gsmoked provola
• 1 smallonion
• 1 clovegarlic, peeled
• 1 glassdry white wine
• 1 litrevegetable stock
• 30 ggrated Parmesan
• 60 gbutter
• 2 tablespoonsextra-virgin olive oil
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Prepare the ingredients

   Dice the provola and set it aside. Heat the vegetable stock and keep it warm. Trim the earthy ends from the mushrooms, then clean them with a damp cloth.

2. 2

   Rinse if needed

   Only if the porcini are very dirty, rinse them briefly under running water without soaking them, then dry them straight away.

3. 3

   Chop the vegetables

   Cut the mushrooms into small pieces. Peel, rinse and finely chop the onion. Peel and rinse the garlic clove, leaving it whole.

4. 4

   Soften the onion

   Heat 40 g of the butter with 2 tablespoons of olive oil in a heavy-based pan. Cook the onion until lightly golden, about 2 minutes.

5. 5

   Cook mushrooms and rice

   Add the mushrooms and whole garlic clove and cook for about 10 minutes. Stir in the Carnaroli rice and toast it for 2 minutes, stirring with a wooden spoon.

6. 6

   Add wine and stock

   Pour in the white wine and let the alcohol evaporate. Add a ladleful of boiling stock; as the rice absorbs it, add another ladleful.

7. 7

   Finish cooking the rice

   Stir often with a wooden spoon to stop the rice sticking. Cook until the risotto is done, about 16 minutes.

8. 8

   Stir in the cheese

   When the rice is cooked, stir in the grated Parmesan and remaining butter. Add the diced provola and mix again. Adjust the salt and season with freshly ground pepper.

9. 9

   Let it rest

   Cover the pan and leave the mushroom and provola risotto to rest for 3 minutes. If it needs loosening, add a couple of tablespoons of hot stock.

10. 10

    Serve straight away

    Transfer the smoked mushroom and provola risotto to plates and serve immediately.

What is mushroom and provola risotto?

Risotto is a classic Italian rice dish, cooked gradually with stock until the grains are tender and the mixture turns creamy. This version pairs porcini, a prized aromatic mushroom, with provola, a southern Italian cheese that can be smoked.

The method builds flavour by cooking the mushrooms before toasting the rice, then finishes with butter, Parmesan and provola. That order lets the mushrooms season the base while the cheese adds a rich, smoky note at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 645 calories, 18g protein, 71g carbs, 27g fat.

Most of the carbohydrates come from the Carnaroli rice, while butter, olive oil and the cheeses provide much of the fat. The rice, provola and Parmesan contribute protein, with the mushrooms adding a smaller amount. Serve with a green salad or vegetables to balance the rich, filling risotto.

Choosing the ingredients

Rice: Carnaroli is a good choice for risotto because its grains hold their shape through gradual cooking and stirring. Keep the stock hot so each addition does not interrupt the cooking.

Mushrooms: Porcini bring a deep, earthy flavour. Clean them with a damp cloth where possible, and rinse only briefly if they are very dirty, as the recipe directs.

Cheese: Smoked provola gives the finished dish its distinctive savoury aroma. Dice it before cooking so it is ready to stir in while the risotto is hot.

Build the mushroom base

Onion: Let it soften and turn lightly golden in the butter and oil for about 2 minutes, without letting it brown heavily.

Mushrooms: Cook them with the whole garlic clove for about 10 minutes before adding the rice. This gives them time to release moisture and develop flavour in the pan.

Toast before adding liquid

Rice: Stir the grains with the mushrooms for 2 minutes so they are coated in the cooking fat and lightly toasted. This short step helps the grains keep their texture as they absorb stock.

Wine: Add the white wine after toasting and allow the alcohol to evaporate before beginning to add stock.

Add stock gradually

Stock: Keep it hot and add it a ladleful at a time, waiting for the rice to absorb each addition before adding more. Stir often to reduce the risk of rice sticking to the base of the pan.

Doneness: The recipe allows about 16 minutes of cooking after the stock additions begin. Check the grains as you go; they should be cooked through but still hold their shape.

Make the finish creamy

Butter and Parmesan: Stir these in once the rice is cooked, mixing carefully to give the risotto a glossy, cohesive texture.

Provola: Add the diced cheese after the butter and Parmesan. The hot rice softens it, while a short covered rest lets the flavours settle; loosen with a couple of tablespoons of hot stock if needed.

What to serve with it

Serve the risotto immediately, while it is hot and creamy. A crisp green salad or simply dressed vegetables make a fresh contrast to the smoky cheese and buttery rice.

For an Italian-style meal, serve it as a first course before a lighter main. Keep any side dish simply seasoned so it does not compete with the porcini.

Recipe notes & tips

• Keep the vegetable stock hot in a separate pan while the rice cooks.
• Use a damp cloth to clean the porcini, and dry them immediately if you need to rinse them.
• Keep the garlic clove whole so it can flavour the mushrooms without becoming difficult to pick out.
• Stir often, especially after adding stock, to help prevent the rice sticking.
• Taste for salt near the end, since the stock and cheeses can already be savoury.
• Serve as soon as the short covered rest is over, while the risotto is still creamy.

Variations

• Use mixed mushrooms: Replace some of the porcini with other fresh mushrooms for a different woodland flavour.
• Try unsmoked provola: Use regular provola for a milder cheese finish.
• Add herbs: Stir in a little chopped parsley just before serving for a fresh note.
• Finish with extra Parmesan: Offer more grated Parmesan at the table for a saltier, cheesier finish.
• Adjust the texture: Stir in a little more hot stock at the end if you prefer a looser risotto.

Common mistakes to avoid

• Soaking the porcini: They can take on water; clean with a damp cloth and rinse briefly only if very dirty.
• Adding cold stock: It cools the rice and interrupts cooking; keep the stock hot.
• Pouring in all the stock at once: The rice cooks more evenly when stock is added a ladleful at a time.
• Leaving the rice unstirred: It may stick to the pan; stir often with a wooden spoon.
• Overcooking the rice: Start checking around the stated 16-minute cooking time and stop when the grains are cooked but still hold their shape.
• Adding the provola too early: Stir it in after the rice is cooked so it softens in the residual heat.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; the texture may be less creamy than when freshly made.

Frequently asked questions