Market Mushroom Risotto
Mushroom risotto, or how the Italians call it, risotto ai Funghi, is a popular one for a reason. With some dishes, with little effort, you still can make the food taste as a chef does. Mushroom risotto is one of them. Like this, “Market mushroom risotto.”
It’s the power of mushrooms. They have a nice firm texture but will make any risotto even more creamy. The dried porcini in this dish will deepen the flavor while the sautéed mushrooms give it a bit of a smokey touch. Combined with the fresh basil and crunchy walnut makes this a delicate risotto in a rainy fall. Or any time of the year.
Olive oil – We’re using it to toast the rice, so don’t use an expensive one. If you don’t have olive oil, you can use butter.
Shallot – For the soffritto. To give the risotto a base flavor.
Mushroom – With so many flavors in this dish, we will use the white button mushroom. It tastes gentle so that it will blend in perfectly. There are many alternatives you can use. Check out this blog if you want a quick overview.
Basil – The strong, sharp, pepperlike taste does well with the easy-on-the-tongue mushroom
Dried porcini – This is a must-have. It has so much flavor concentrated so that it will add much richness to your risotto.
Garlic and butter – For sauteing some of the mushrooms.
Parmesan butter – Risotto will be noting without the Mantecure. We add parmesan and butter to make the risotto even more creamy than it is.
Broth – A mushroom broth would be nice, but you can also use a vegetable broth or a chicken broth
Rice – I always go with the carnaroli rice.
Saute-Pan – A wide, heavy-bottomed saute pan. Wide, so the broth can evaporate more quickly, and the rice will cook more evenly.
Frying pan – for perfectly pan-seared mushrooms.
Small Bowl – for the porcini, to have a nice swimm.
Stockpot – Filled with broth or stock to add to the risotto.
Cutting board & Kitchen knife
Market Mushroom Risotto
- 2 tsp Olive oil
- 30 g or 1 oz Shallot
- 160 g or 2½ cup Mushrooms
- 15 g or ½ cup Dried porcini
- a hand of Basil
- 1 clove Garlic
- 20 g or 0.7 oz Walnuts
- 1 tbsp Butter
- 20 g or 0.7 oz Butter flakes
- 20 g or 0.7 oz Parmesan cheese grated
- 1 l or 5 cups Mushroom/Chicken/Vegetable stock
- 160 g or 5½ oz Carnaroli or Arborio rice
- Soak the dried porcini in a bowl with hot water (200ml) for 30 minutes. Then drain them and cut them in small pieces. Save the porcini water for later.
- Bring stock to boil.
- Put a saute pan on low heat, add olive oil. Then add shallot and half of the garlic with a pinch of salt. Gently fry till fragrant.
- Turn the heat up high. Add half of the mushrooms and cook them until all the moisture evaporates.
- Turn the heat low again. Add rice and keep stirring until the rice gets warm, has a nutty smell, and gets a bit translucent.
- First, add the porcini water. When it’s almost absorbed, add a big spoon of stock. When also absorbed, add a new spoon and keep repeating this process until the rice is nearly done. It should take 17 to 19 minutes.
- Meanwhile, put a pan on high heat. Add the rest of the mushrooms in the dry pan and cook for 2 to 4 minutes. Then lower the temperature to medium, add teaspoon butter and rest of the garlic and cook for another 4 to 8 minutes.
- When the rice has the consistency, put the fire out. Now add the butter, cheese, walnuts, and basil and give it one last stir.
- Decorate with the rest of the mushrooms. Buen appetito