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    MUSHROOM RISOTTO with Shiitake, Cremini, and dried Porcini

    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
    • ½ 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 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.

    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

    TAKE A LOOK AT THIS

    RISOTTO MILANESE recipe and historyRISOTTO MILANESE recipe and history

    PRINTABLE VERSION

    4.0 from 2 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
    • ½ 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

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    Reader Interactions

    Comments

    1. natural mushrooms says

      February 12, 2019 at 12:25 am

      Thank you for share this recipe...Nice recipe...

      Reply
    2. Burt Rothenberger says

      October 09, 2020 at 7:19 pm

      Looks great, haven't tried it yet.

      Reply
      • Filippo Trapella says

        October 09, 2020 at 7:33 pm

        Thank you Burt!

        Happy cooking 🙂
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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