Mushroom risotto: the creamiest Italian recipe for your meals in November

Autumn, and specifically November, invites you to turn on the stove and enjoy the season in gastronomic terms. And, with the arrival of the cold, the star of creams, stews, pasta and rice are mushrooms. Standing out among these delicious dishes are, for example, the wild mushroom and mushroom risotto, an Italian classic that will win you over with its creamy texture, aroma and intense flavour.

Although it may seem complicated, preparing this delicious dish at home is easier than you would imagine. With this mushroom risotto recipe, you will discover how to get creamy rice full of flavour. Are you up for preparing it? 

The secret of a good risotto: why you should use Arborio or Carnaroli rice

Unlike other rice dishes, Italian risotto is characterised by its honeyed and enveloping consistency. The grains are bound by a soft cream but retain a certain firmness on eating.

This texture is called all'onda, an expression that refers to the undulating movement of the rice when it is gently stirred in the pot. The secret to achieving this is in the starch released by the rice during cooking. This starch, combined with the broth and ingredients of the mantecatura (butter and cheese), is enough to get the right texture.

However, not all varieties are equally suitable for preparing a risotto. The two most commonly used are:

• Arroz Arborio: is one of the most popular varieties. It helps you get a creamy texture and absorbs the flavours of the broth very well.
• Carnaroli rice: it is highly appreciated in Italian cuisine as, thanks to its great facility in maintaining firmness during cooking, you can get a creamy risotto without the grains falling apart easily. 

An important tip: do not wash the rice before cooking it. If you rinse it, the surface starch that helps get the characteristic creaminess of the dish will be removed.

Necessary ingredients for a delicious assorted mushroom risotto

The recipe for mushroom risotto is perfect for availing of autumn  produce to prepare a special meal. It should be mentioned that mushrooms provide earthy aromas and a deep flavour known as unami, which combines particularly well with the softness of rice and the intensity of Parmesan cheese.

For about 4 people, you will need the following ingredients:

• 320g Arborio or Carnaroli rice.
• 250g fresh mushrooms.
• 150g of assorted seasonal mushrooms.
• 1 litre(approximately) of vegetable broth.
• 1 small onion or 2  shallots.
• 2 garlic cloves.
• 100ml dry white wine.
• 60g grated Parmesan cheese.
• 30g butter.
• 3 tablespoons of extra virgin olive oil.
• Salt and black pepper to taste.
• Fresh parsley or thyme (optional).

Preparation time: 10 minutes.
Cooking time: 25-30 minutes.

Step 1: The sautéed onion and garlic base and the technique for making the rice pearly

To make a good risotto, start by cleaning and slicing the assorted mushrooms. Sauté them with a little olive oil until they lose moisture and brown. Set them aside and sauté the chopped onion and garlic in a saucepan on a low heat until tender.

Next, add the unrinsed rice and stir for a minute or two to make the grains pearly. This Italian technique is known as tostatura and allows the grains of rice to be soaked in oil, to heat them evenly and enhance their flavour. They must not turn brown but only heated and coated with the oil, while you make sure that they stay whole.

Then add the white wine and let it reduce almost completely. Its acidity will help balance the creaminess of the butter and cheese that is added at the end.

Step 2: Slow cooking while adding the hot broth little by little

To get a creamy risotto, it is essential that you add the hot broth little by little, adding a ladle whenever the previous one has been almost completely absorbed. Cook the rice over a medium heat for about 16 to 20 minutes, stirring frequently and gently to help release the starch.

Halfway through the cooking, fold in the assorted mushrooms, leaving some for garnish. The rice is ready when it has a creamy texture and the grains are still quite firm, which is known as being al dente. If you need more liquid, add a little hot water until you get the desired consistency. It is important to get a creamy mixture, without the dish dry being dry or excessively liquid.

Step 3: The final “mantecatura” with butter and Parmesan cheese

The moment that makes the difference in risotto is the mantecatura, the Italian technique that involves adding cold butter and grated Parmesan cheese to the recently cooked rice which has been removed from the heat.

To do this, when the rice is ready, remove the casserole from the heat and add the cold butter cut into small cubes and the freshly grated Parmesan cheese. Gently stir until creamy, shiny and enveloping. If it is too compact, add a little broth.

To finish, garnish with the reserved assorted mushrooms, black pepper and, if you like, fresh parsley or thyme. Important! Serve the risotto immediately, as the rice will go on absorbing liquid and, if you wait longer than necessary, the risotto may lose its characteristic creaminess.

Which seasonal mushrooms to choose in autumn to enhance the flavour of your dish

One of the great advantages of mushroom risotto is that you can combine numerous types of mushrooms, both fresh and dried. Each variety brings different nuances.

Below are some of the varieties that work best in a risotto:

• Mushrooms: economical and versatile, they have a mild flavour that combines well with other kinds of wild mushrooms.
• Boletus: they stand our for their fleshy texture and intense flavour, with a taste of walnuts.
• Saffron milk cap mushrooms: typical of autumn, they have a firm texture and a characteristic flavour.
• Oyster mushrooms: tender and delicate, they are ideal to combine with other varieties.
• Shiitake: they have an intense unami flavour that combines perfectly with rice and Parmesan cheese.

If you can’t find fresh mushrooms in season, you can always resort to dried mushrooms. These are a practical and delicious alternative to always have in your pantry. Their concentrated flavour helps enrich the broth, sauces and rice with just small quantities. You can also introduce other autumn ingredients like diced roasted squash or fresh spinach leaves.

To accompany the risotto, you can make a leafy green salad with a mild vinaigrette or serve some roasted seasonal vegetables. Buon appetito!