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You are here: Home / Gluten Free / MUSHROOM RISOTTO with Shiitake, Cremini, and dried Porcini

MUSHROOM RISOTTO with Shiitake, Cremini, and dried Porcini

10/24/2016 by Filippo Trapella 1 Comment

Mushroom risotto: another classic Italian! Risotto recipes are very popular into the North Eastern Italian cuisine. Its preparation is not particularly easy, but it worth any minute of your time! There are many variations of Italian risotto: along with Milanese Risotto and Asparagus Risotto, the mushroom version is one of the most famous.  In this case, I love to add a yolk before stirring the last time my mushroom risotto, but if someone doesn’t like the taste of the egg, it is possible to substitute the yolk with one more spoon of butter.

MUSHROOM RISOTTO with shiitake, cremini, and dried porcini


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mushroom-risotto

  • 9 oz Carnaroli rice
  • 3 .5 oz (100 g) Shiitake mushroom
  • 3 .5 oz (100 g) Cremini mushroom
  • 1 oz (30 g) dried Porcini
  • 1/2 little yellow onion
  • 1 Qt of vegetable or meat broth
  • 2 cloves of garlic
  • 1 yolk
  • 4 tbsp unsalted butter
  • 4 tbsp Parmigiano Reggiano
  • 1 tsp fresh parsley, minced
  • 1 pinch black pepper
  • to taste table salt

MUSHROOM RISOTTO with shiitake, cremini, and dried porcini

SAUTEED MUSHROOMS

First, soak dried Porcini mushrooms into a glass of water. Meanwhile, Porcini are becoming soft, peel and crush the garlic and mince the onion. Now, place a saucepan over medium/low heat and melt 2 tbsp of butter, then saute onion and garlic until very soft and translucent.
Meanwhile, onion and garlic are cooking, Brush Cremini and Shiitake mushrooms discarding any trace of dirt, then cut them into chunks. Now, raise the Porcini saving the water and squeeze them gently between two towel paper. When the onion and garlic are soft, pour the mushrooms into the pan and saute over medium heat 10 minutes, stirring frequently. Finally, pour the sauteed mushrooms into a covered bowl.

MUSHROOM RISOTTO with shiitake, cremini, and dried porcini

MUSHROOM RISOTTO

Combine the broth with the water used to soak dried porcini, and bring it to simmer.

In the same saucepan, we used to saute the mushrooms, melt another tbsp of butter, then saute the rice a couple of minutes over medium heat, stirring continuously. This step is essential to protect any grain of rice with a film of butter, and permit them to save their shape after cooked. After that, pour the sauteed mushrooms and enough simmering broth to cover the rice 1/2 inch above the rice. Stir well to combine all the ingredients, then set the heat in order to let the mushroom risotto gently simmer. When the rice will adsorb almost all the liquid, add more broth a lattle at time.

MUSHROOM RISOTTO with shiitake, cremini, and dried porcini

“MANTECATURA” AND FINAL STEPS

Cook risotto until “al dente”, then bring the saucepan far from the heat and pour immediately 1 tbsp of very cold butter and 4 tbsp of Parmigiano Reggiano. Stir the rice energetically and cover with a lid. This step is called in Italian “mantecatura”. Let the rice rest 3 minutes, then add 1 yolk, 1 pinch of black pepper and the minced parsley. Finally, stir well one more time and serve mushroom risotto immediately, creamy but not watery.

MUSHROOM RISOTTO with shiitake, cremini, and dried porcini

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PRINTABLE VERSION

5.0 from 1 reviews
MUSHROOM RISOTTO with Shiitake, Cremini, and dried Porcini
 
Print
Prep time
45 mins
Total time
45 mins
 
Mushroom risotto: another classic Italian! Risotto recipes are very popular into the North Eastern Italian cuisine. Its preparation is not particularly easy, but it worth any minute of your time! There are many variations of Italian risotto: along with Milanese Risotto and Asparagus Risotto, the mushroom version is one of the most famous. In this case, I love to add a yolk before stirring the last time my mushroom risotto, but if someone doesn’t like the taste of the egg, it is possible to substitute the yolk with one more spoon of butter.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Rice
Cuisine: Italian
Serves: 4
Ingredients
  • 9 oz Carnaroli rice
  • 3 .5 oz (100 g) Shiitake mushroom
  • 3 .5 oz (100 g) Cremini mushroom
  • 1 oz (30 g) dried Porcini
  • 1/2 little yellow onion
  • 1 Qt vegetable or meat broth
  • 2 cloves of garlic
  • 1 yolk
  • 4 tbsp unsalted butter
  • 4 tbsp Parmigiano Reggiano
  • 1 tsp fresh parsley, minced
  • 1 pinch black pepper
  • to taste table salt
Instructions
  1. SAUTEED MUSHROOMS
  2. First, soak dried Porcini mushrooms into a glass of water. Meanwhile, Porcini are becoming soft, peel and crush the garlic and mince the onion. Now, place a saucepan over medium/low heat and melt 2 tbsp of butter, then saute onion and garlic until very soft and translucent.
  3. Meanwhile, onion and garlic are cooking, Brush Cremini and Shiitake mushrooms discarding any trace of dirt, then cut them into chunks. Now, raise the Porcini saving the water and squeeze them gently between two towel paper. When the onion and garlic are soft, pour the mushrooms into the pan and saute over medium heat 10 minutes, stirring frequently. Finally, pour the sauteed mushrooms into a covered bowl.
  4. MUSHROOM RISOTTO
    Combine the broth with the water used to soak dried porcini, and bring it to simmer.
    In the same saucepan, we used to saute the mushrooms, melt another tbsp of butter, then saute the rice a couple of minutes over medium heat, stirring continuously. This step is essential to protect any grain of rice with a film of butter, and permit them to save their shape after cooked. After that, pour the sauteed mushrooms and enough simmering broth to cover the rice ½ inch above the rice. Stir well to combine all the ingredients, then set the heat in order to let the mushroom risotto gently simmer. When the rice will adsorb almost all the liquid, add more broth a lattle at time.
  5. "MANTECATURA" AND FINAL STEPS
    Cook risotto until “al dente”, then bring the saucepan far from the heat and pour immediately 1 tbsp of very cold butter and 4 tbsp of Parmigiano Reggiano. Stir the rice energetically and cover with a lid. This step is called in Italian “mantecatura”. Let the rice rest 3 minutes, then add 1 yolk, 1 pinch of black pepper and the minced parsley. Finally, stir well one more time and serve mushroom risotto immediately, creamy but not watery.
3.5.3208

MUSHROOM RISOTTO with Shiitake, Cremini, and dried Porcini

Filed Under: Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Paleo, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: butter, cremini, italian, italy, mushrooms, parmigiano, parsley, porcini, rice, risotto, shiitake, traditional, vegetarian

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Comments

  1. natural mushrooms says

    02/12/2019 at 12:25 am

    Thank you for share this recipe…Nice recipe…

    Reply

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