How to Make Perfect Mushroom Risotto Using Supermarket Ingredients

Mushroom risotto is a beloved dish from Northern Italy, famous for its rich aroma and velvety texture. Traditionally made with porcini or other local mushrooms, it is very much a comfort food that feels indulgent but many people don’t know, it is actually very simple to prepare. With plump, juicy mushrooms and rice that turns creamy without a drop of cream, you can easily recreate this classic at home.

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INGREDIENTS:
500 g /17.64oz Carnaroli rice
500 g /17.64oz mushrooms, sliced
½ onion, chopped
50 g/1.76oz butter
1 L/ 4.2 cups of vegetable stock, hot
½ glass of white wine, standard size
A fresh bunch of parsley, chopped
Pecorino cheese
Extra Virgin Olive Oil, EVOO
Salt & Pepper

METHOD:
1) Place a pan over medium heat and add 2 tbsp of EVOO. Add the mushrooms, season with salt and pepper, stir in some chopped parsley, and add 1 ladle of vegetable stock. Sauté for about 10 minutes, until golden brown, then turn off the heat and set aside.
2) In a large deep pan over medium-high heat, pour in 4 tbsp of EVOO. Add the diced onion with a splash of water and cook for 6–7 minutes, until soft and golden.
3) Add the rice and stir for 2 minutes. Pour in the white wine and cook until it evaporates, stirring occasionally. From this point, keep your eye on the cooking time according to the rice packet instructions (the rice I used needed 16–18 minutes).
4) Once the rice looks dry, add enough stock to just cover it and stir until the liquid is absorbed.
5) After about 8 minutes, the rice will start to swell and absorb liquid more quickly. Toss it gently, then add more stock to cover. Continue stirring and adding stock gradually, allowing each addition to be absorbed before adding the next.
6) Two minutes before the rice is done, taste to check for an al dente texture. If it still feels too firm, cook for one more minute and taste test as you go. Then add the (cooked) mushrooms back in. If you still have stock, pour it in; if not, use a splash of hot water and stir everything together, allowing it to cook for another 2 minutes.
a7) Approx 30 seconds before finishing, season with salt and pepper to taste and stir this through along with some chopped parsley then toss for 10 seconds, and turn off the stove.
8) Finally, add 2–3 tbsp of pecorino and the butter. Stir until melted and creamy, then give it a final toss. Taste and add 1-2 handful of cheese before serving hot.

HOW TO SERVE:
Spoon the risotto onto a flat plate, then lift up the plate and gently tap the bottom so it spreads evenly into a silky layer. Arrange extra mushroom slices on top, and scatter just a touch of chopped parsley for added color and freshness. Finish with a generous sprinkle of pecorino and enjoy immediately while still hot.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Mushroom Risotto Recipe
0:24 Ingredients for Mushroom Risotto
1:03 How to Sauté the Mushrooms
1:49 Cooking the Risotto (the perfect way)
8:07 Adding the Mushrooms
10:14 Adding Butter and Cheese, Then Tossing
11:44 How to Serve Mushroom Risotto
13:00 Time to Eat the Mushroom Risotto, E ora si Mangia

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The only problem with this dish is that you don’t want to stop eating it. This mushroom risoto will bring happiness into your life. The best part about rysoto leftovers is that you can keep it in the fridge for up to two days and you can also make crockett rice bowls with a leftover rotto and it’s so good. Ingredients for a family size ratoto. 500 gram of carnaroli rice. Carnaroli is better than arborio for rysoto. You cannot find carnaroli, use arborio. 500 g of sliced mushrooms. Use any mushrooms that you like. If I’m in Italy, I prefer to use porchini. Here in Australia, I’m using regular mushrooms that I can find from supermarket. Half onion chopped into pieces. 50 g of butter. One liter of hot vegetable stock. Half standard glass of white wine, chopped parsley, pecorino cheese, extra virgin olive oil, salt and pepper. Let’s start by cooking the mushrooms on a medium heat. Get a nice pan. You have got a nice cast iron pan. Put 2 tbsp of extra virgin olive oil. All right, let’s put the mushrooms in. Let’s put some salt on the mushrooms. Let’s put some pepper if you like. Let’s put some parsley. I also like to add one ladle of vegetable stock. Great. We want to saute the mushrooms for about 10 minutes on a medium high heat. After 10 minutes, the mushrooms are ready. Look, that’s how you want your mushrooms to look like. See, all the liquid disappeared. Now, we can focus on the rice. To cook the risoto, I recommend to get a pen that is deep. Okay. Now, in the past, I’ve used uh pans that are low just for video purposes so I can show you what I’m doing. But this pen I have here is kind of similar to a walk. Let’s call it a European walk. And it’s going to be very good to cook a roto in cuz it’s deep and I can I can do the tossing later on, which is very important for rotto. On a medium high heat, we’re going to put about four tablespoons of extra virgin olive oil. And now we put the onion in. Now we want to cook the onion for about 6 7 minutes or until it becomes golden. Let’s put a splash of water so our onion is not going to burn. You might say to me, do I need the onion? Look, the onion is the foundation of the risoto. If you don’t want to use the onion, you don’t have to use it. Okay? You can just um remove the onion and from the extra virgin olive oil, you add the rice straight away. Okay? I think it’s very important to use it. You want to use less, go for it. Use a quarter of onion or even like a little piece of onion, but try not to not to use the onion. Now, if you use a common Asian rice, then you wash the rice. Italian rices such as alorio, carnaroli, nano, you don’t wash them, okay? They go straight into the pan. And we don’t want to remove the starch from the rice. All right? As you can see, the onion is ready. It’s nice, soft, golden. Well, now we don’t want to burn the onion. We put the rice inside to toss the rice for about 2 minutes. Now, what we have to do now, it’s called tossing. We have to toss the rice. But be careful not to burn the rice. Okay? Keep in mind that when you make risotto, you want to be next to the pan, if not on top of the pan, watching the rice for the entire cooking time because we do not want to burn rice. All right. So, we toast it for 2 minutes and then we add the wine. Put the entire half standard glass of white wine. And from this moment, we start counting the cooking time that you will normally find on the rice bucket. This rice needs about 16 minutes to be ready. So, start counting the time. Now, the wine evaporates, so you’re not drinking the wine. Your kids are not going to get drunk. Okay? If you don’t want to use the wine for any reasons, use stock or you can just use half a glass of water. Up to you, just to start the cooking. Okay? Can you see the wine evaporated and is getting dry? Well, we don’t want never want this to be dry. So, let’s start adding the stock. Now, with the stock, I just want to put enough to cover the rice. We’re not going to add the stock all at once. Okay. Going to put some now. And make sure the stock is uh hot. Even warm is fine, but not cold because the cold stock could stop the cooking of the rice. What we’re going to do now, we’re going to wait until the stock kind of disappear. Okay? Evaporates. And then we add more stock, as much as we need. We need more stock. This is dry. Look at this guys. See? See? There’s no liquid at the bottom. We don’t want that. The rice doesn’t like that. It is very important that you don’t put the stock all at once. Okay? You don’t do that. You do it gradually, a little bit at a time. Adding the stock gradually lets the rice absorb the liquid gradually. Okay? You don’t put pressure on the rice. A little bit at a time. And you’re going to get the best outcome from the rice. See, we’ve been cooking the rice for 8 minutes now. And can you see how the rice is drinking up the liquid a lot faster? And it’s going to happen faster and faster and faster. The rice is growing, probably double in size since we put it in. This technique is called rotator in Italian, which is uh a technique where I’m basically next to the pot stirring continuously. So, rotare, I keep doing this. Some chefs love to use this technique to cook pasta as well in the pot. Um, it’s not something I prefer to do. I still like to be traditional with my pasta cooking, but it can be done. See how it’s drying up again. Well, we want to add more liquid just before it dries up. Okay, I can see it’s about to dry up. Let’s put more again just to cover the rice. If for any reason you finish this one liter of stock, you don’t have to use more stock. You can, but you can just use water. Water will do the job. So if you see that your rice is absorbing more stock than usual um then what you can do you add more water. What’s important is that your rice is not hard when you eat it. It should be al dente you know but not hard that breaks your tooth and you don’t want your rice to be too mushy. That’s also not that’s not the way you should be serving the rice. Just finished adding the stock. That’s what I’ve got left. We have 2 minutes to go before the rice is ready. I’m supposed to put the mushrooms inside right now. But before that, I want to check the rice and see if it’s kind of ready. So, let’s taste it. Very kind of a bit hard. And I believe 2 minutes are not enough. Maybe three more minutes. So, I’m going to cook this for another minute until it gets softer before I add the mushrooms. Look how much is growing. Look how much this rice is growing. Better. Two more minutes will be ready. So, it’s time to add the mushrooms inside. Now, we need to add some stock or water. I don’t have any stock left, so I’m going to use some tap water. Doesn’t matter if it’s a room temperature at this point. It’s okay. Now, the mushrooms will absorb the water. The rice will absorb the water. So, we really want this to be wet at the moment. Okay. Now, we cook it for two more minutes. So, in total, I think I’m going to cook this rice for about 17 minutes. Some people like to add saffron into the mushroom risoto. Yeah, that’s good. Well, this is the time to add the saffron if that’s what you want to do. Can you see? This is very important that it’s wet. The rice is still absorbing the liquid and so is the mushroom. Do some tossing. If this look watery to you, do not think that. Don’t say that because this liquid will disappear very quickly. As soon as you put this in your plate, I can guarantee you that within minutes that liquid will be gone. So, it’s always to have a a wet rice than a dry rice. Let’s try the rice now. Al dente. Beautiful. Just the way I love it. Maybe for my kids, a little bit too al dente. So, I’m going to add a little bit more water and cook it for an extra minute. So, in total, we’re going to do 18 minutes, which is what the packet recommended, between 16 and 18 minutes. We have 30 seconds to go. So, let’s add the salt. As much as you need. I like to do this at the end so at least I know how much I need. Let’s add the pepper. Let’s put some parsley in. Stir for 10 seconds. And then we are ready for the final step. Look at that. Now switch off the stove. No more stove. The most important method is done off the stove. Okay. So place it here off the stove. Now we’re going to add the butter. We’re going to add a little bit of pecorino at the moment and we add more later. If you don’t want to use pecorino, please use parmyo. And now we mix. We want the butter to melt completely. We want the cheese to add flavors and make this creamy. This is the moment that you make your rotto creamy. This is how you do it. Okay, now that’s it. Now, what we do is tossing. If you can do that, that’s why I’m telling you, use a large pot. More cheese. Put as much as you want. Right now it’s time to toss. Look how important this is. Look how creamy this is getting. The cheese melting, the butter melting, creating this beautiful creamy rice. If you have a pot with two handles, just go like that. Such an important step. You’re missing this. You’re not going to have the experience that I want you to have. Come and see how creamy it is. See? Silky, creamy, cheesy, buttery, beautiful. When you serve, put it in like that. Put more. Now, of course, if you’re in a restaurant, you probably will get this delivered to you very watery because the restaurant chef doesn’t want you to have a risoto that is um uh dry. Okay, that’s bad for a chef. But we are at home. What we do now, the serve and this is very nice thing to do. You put your hand underneath and you go like this. If your rice spreads, it means you’ve done a good job. Means it’s not dry. See, look at that. It means it’s nice and creamy, the way it should be. You have done this in a very easy way. In 20 minutes, you have a beautiful meal that you can eat today, tomorrow, the day after, tomorrow. And you can turn this into crockett. What more do you want? [Music] to make rysoto in a rice cooker. I don’t think you get the rice the same experience. It’s a completely different technique. Rotto, you know, get a pot, stainless steel pot, aluminum pot, top quality pot, up to you. But be there and stir. I want to show you now the consistency. Okay, look at the creaminess. Look. Can you see that? Can you see how silky creamy this is? It’s moist. It’s beautiful. See, this is what you want to have. This is what you want when you have a rotto. Okay? Again, don’t look at the restaurants who give you a more of a liquidy roto simply because by the time it comes to your table, it can dry up. That’s it soon. Don’t wait too long. The butter and the pecorino really creates the magic in the ratoto. Like I said, the rice has to be al dente. You want to feel it. You don’t want to have a mash rotto. The risotto is there. Feel it. It’s a good quality ratoto. I haven’t used pchini mushrooms, but those mushrooms have really delivered the beautiful flavors into this ratoto. The onion so important is there in a delicate way. The vegetable stock also plays a very important role. Don’t use chicken meat or even mushroom stocks. Don’t do that. You ruin the flavor. It adds flavors that you don’t need. You want to a vegetable stock which is delicate. The mushrooms, the fresh mushrooms will release the flavors that you need together with the other ingredients. The vegetable stock should just be a support, okay, to the rice. Uh, so you don’t want to overpower. You don’t want to take over the flavors with the stock. Just remember that. I can’t stop eating. Like I said, you cannot stop eating this. Thank you so much for watching this episode. I will see you in the next Vincenzo plate video recipe. Aora mushroom mato. [Music]