I've already published my recipe for risotto with Karl Johan mushrooms (and truffles ), but now that it's fall and there are plenty of fresh mushrooms to be found, I want to share another delicious variation: risotto with mixed mushrooms .
This version of mushroom risotto takes advantage of the seasonal selection of mushrooms such as shitake, champignons and my beloved chanterelles, which stand out for their unique, umami and earthy flavour. I also love shitake for their meaty texture, but there are many other mushrooms, including the delicious Karl Johan, that can enrich this recipe.
Here is the recipe for 4 people:
Ingredients:
- 320g Carnaroli or Arborio rice (ideal for risotto)
- 200g mixed mushrooms (e.g. shitake, champignons, chanterelles)
- 1 medium onion, finely chopped
- 1 liter of vegetable or meat broth
- 50ml dry white wine
- 60g butter
- 50g grated Parmigiano Reggiano (recommended: between 24 and 36 months )
- Salt and freshly ground pepper, to taste
Procedure:
- Clean the mushrooms gently with a damp cloth or brush to remove any dirt. Thinly slice the shitake and button mushrooms and tear the chanterelles into pieces with your hands.
- Melt half the butter in a large saucepan over medium heat and add the chopped onion. Sauté until the onion becomes translucent.
- Add the mixed mushrooms to the pan and cook for about 5-7 minutes until they soften and release their liquid.
- Add rice to the pan and toast for 2 minutes, stirring constantly so the rice absorbs the flavor.
- Pour the white wine over the rice and let the alcohol evaporate completely.
- Start adding the stock a ladleful at a time, stirring constantly and waiting for the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is al dente.
- When the risotto is almost done, add the Parmigiano Reggiano and the rest of the butter. Stir vigorously until the risotto becomes creamy.
- Season with salt and pepper as needed.
Tips : For extra flavor, add a handful of freshly chopped parsley or a drizzle of truffle oil just before serving. Crispy guanciale is also a great addition to this recipe!
Enjoy this mushroom risotto that celebrates autumn with rich and inviting flavors from mushrooms!
Buon appetito!
