Creamy Mushroom Risotto
About this recipe
Creamy Mushroom Risotto is a classic Italian dish that’s all about rich flavors and a luxurious texture. This version, made with porcini mushrooms, is particularly special because it achieves creaminess without any actual cream, relying instead on the starch from the rice and the addition of butter and cheese.
Vincenzo's Plate shares a straightforward method to create this comforting dish in just 30 minutes, making it perfect for a cozy dinner or a special occasion. Plus, with the option to customize the mushrooms, you can make it your own!
Ingredient notes
- You can substitute the white wine with vegetable stock or water if preferred.
- If you can't find carnaroli rice, arborio rice is a good alternative.
Tips from Vincenzo's Plate’s video
- Cook the onions gently over medium-low heat until they are golden to enhance their sweetness and flavor.
- When adding the vegetable stock, do so one tablespoon at a time to keep the rice moist and creamy, stirring continuously to prevent sticking.
- Toast the rice for about 4 minutes before adding any liquid to build flavor and ensure a creamy texture.
Good to know
- How many servings does this risotto recipe make?
- This recipe serves 4 people.
- What type of rice should I use for risotto?
- Carnaroli rice is recommended, but arborio rice can also be used as an alternative.
- How long does it take to cook the risotto?
- The total cooking time for the risotto is approximately 18 minutes after adding the wine.
- Can I use different mushrooms in this recipe?
- Yes, you can substitute porcini mushrooms with your favorite mushrooms or even other vegetables.
No life story here — the video and the recipe are the whole point. All credit to Vincenzo's Plate: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the brown onion and fresh parsley into small pieces.
- 2
In a small nonstick pan, heat 3 tablespoons of extra virgin olive oil over medium heat.
- 3
Add the porcini mushrooms to the pan and cook gently for about 15 minutes, stirring every 5 minutes. Season with a little salt and add half of the chopped parsley.
- 4
In a separate large pot, heat 2-3 tablespoons of extra virgin olive oil over medium-low heat.
- 5
Add the chopped onion to the pot and cook gently for about 10 minutes until golden, stirring occasionally.
- 6
Once the onion is golden, add the carnaroli rice to the pot and toast it for about 4 minutes, stirring continuously.
- 7
Pour in half a glass of white wine and start the cooking time (approximately 18 minutes). Stir until the wine evaporates.
- 8
Begin adding the vegetable stock, one tablespoon at a time, ensuring the rice remains moist and covered with liquid. Stir continuously.
- 9
After about 15 minutes of cooking, add the cooked porcini mushrooms to the rice and stir to combine.
- 10
Continue adding stock as needed and stirring until the rice is creamy and cooked to your liking, about 3 more minutes.
- 11
Remove from heat and stir in the butter and grated parmigiano reggiano cheese until creamy.
Heads up — we had to guess a little:
- The quantity of fresh parsley is inferred as 'to taste' based on common usage in recipes.
Credit where it’s due: this recipe was transcribed from Vincenzo's Plate’s original video on YouTube. Follow them there — it’s their dish.
Are you Vincenzo's Plate? Claim this page or ask us to take it down. Your call, always.
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