Ciao Amici! Today, I’m sharing one of my all-time favorite dish—made even more special because I’m in Italy and cooking it with porcini mushrooms! These mushrooms are absolutely to die for.
Porcini can be tricky to find in the U.S., but if you spot them imported from Italy—either frozen or dried—grab them! Their rich, earthy flavor transforms this simple recipe into something truly unforgettable.
Give it a try and let me know what you think in the comments!
Buon appetito!
Mushroom Risotto
Serves: 1
Prep Time: 10 Minutes
Cook Time: 18 Minutes
Ready In: 28 Minutes
Ingredients
100 g porcini or cremini mushrooms
Extra virgin olive oil
1/8 onion, finely chopped
80 grams Vialone Nano rice
Prosecco (use enough to cover the rice & mushrooms)
2 cups vegetable broth
70 g freshly grated parmigiano reggiano cheese
Salt and pepper, if needed
Directions:
1. Clean and chop mushrooms into small bite sized pieces. Set aside.
2. Add enough extra virgin olive oil to cover the bottom of a saucepan and then add the finely chopped onions. Turn the heat on to medium low and sauté until translucent.
3. Add the rice and lightly toast for about 2-3 minutes.
4. Add the mushrooms and cook for an additional 2-3 minutes.
5. Next add enough prosecco to cover the rice and mushrooms, stir and let simmer gently until the prosecco starts to evaporate.
6. Then add enough vegetable broth to cover, stir and let gently simmer, stirring occasionally.
7. When the broth level goes below the rice level, add more broth. Continue the process of adding broth and occasionally stirring the rice while it cooks.
8. As it cooks, you will see that the rice will take on a creamy consistency as it begins to release its natural starches. Around the 15-18 minute mark, start to taste the rice for your desired doneness.
9. Once the rice reaches your desired doneness, turn off the heat, add the parmigiano reggiano cheese, stir until creamy and serve immediately.
10. Buon Appetito!
Product Links
Vialone Nano Rice: https://healthyitalia.com/collections/rice/products/italianvialone-nano-rice
“Delicato” Extra Virgin Olive Oil: https://healthyitalia.com/collections/olive-oil/products/extra-virgin-olive-oil-daddato?variant=32795639382154
“Smeralda Sauce Pan: https://healthyitalia.com/collections/primecook/products/9-5-inch-nonstick-sauce-pan-smeralda
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chamichi today is finally the time to prepare my favorite dish we’re going to prepare risotto and actually considering I’m in Italy I can prepare it with porchini mushrooms that is to die for unfortunately when I’m in the United States I can’t find the good porchini mushroom i mean actually I find that when they are frozen imported from Italy because the taste of the mushrooms and the flavor that they have it depends where they grow from the dirt they they grow in the woods so it’s completely different you have to get them from Italy if you can so we’re going to prepare uh the risotto starting by the preparation from the preparation of broth i always make my own broth and for the porchini mushroom risoto you can use a vegetable broth if you want if you want you can use a chicken broth a meat broth whatever you prefer so for this time I’m just going to keep it easy and I’m going to get some water and then I’m going to add celery carrot and onion i’m going to just use half an onion so I’m going to start cutting this and the other half we’re going to use it for the sufto for the roto later we’re going to use our celery i’m just going to remove end and then I’m going to break it and then we’re going to use a carrot so just cut it into chunks [Music] uh and now we’re going to grab all the ingredients and we’re going to place them into the water okay here we go and then we’re going to also add some coarse salt okay [Music] and we’re going to turn on the flame [Music] and now we’re going to just let let it simmer our broth very very slowly usually when I prepare the ratoto I make the uh broth either in the morning if it’s a for for the night or I do it the day before like the the slower and the lower flame you’re going to use it the more flavor you’re going to get so don’t rush the gr okay and now we’re going to start preparing our risoto actually we’re going to start the soprito here [Music] i’m going to start just mincing some onion you can use anything you like if you want to use like a yellow onion a red onion or the um shallot go for it whatever you prefer today I’m going to just use a white onion don’t look at me for my knife skills guys just don’t chop out your fingers i like to cut my onion super fine and then mince it just roughly chop it on top because I want it to melt into the olive oil when I make my soprito i don’t want to taste I don’t want to find chunks of onion when I eat it same for the garlic the few times I use it okay now [Music] we’re going to add some extra virgin olive oil how much just enough to cover the bottom and then we’re going to add our onion [Music] [Music] we’re going to let it cook very slowly again this is just a matter of patient don’t rush it very slowly we’re going to add some liquid you’re going to see in a second but even for the onion we’re going to start uh simmering with the extra virgin olive oil and we’re gonna wait for it to start sizzling okay to add our next ingredient now it’s the turn of our mushroom so what I use today so it’s even easier for you to find i’m sure that it’s much easier in America or wherever you are in the world to find dry pchini mushrooms than fresh porchini mushrooms or frozen pchini mushrooms so to make it easy I use the same what I did is these were dry okay I just put it in a bunch of water for about 10 minutes and now they’re ready to go so what I want to do I’m just going to roughly chop them and then I’m going to add it to my sufrito okay the extra virgin olive oil and onion that we have keep going there and this is actually what I usually do when I prepare risotto so whatever you want to add to your risotto it can be asparagus it can be seafood it can be zucchini anything to make it easy I start to cook my vegetables or any other ingredients I’m gonna make risotto with with my soprito and then I’m going to start adding the rice and toast the rice not all the broth but I’m not going to use two different pot and pans just keep it easy make put it in one and then keep adding the rice okay this is why this is how we’re going to do it [Music] so depending how you like it you can leave your mushrooms bigger chunks or you can cut it very small when I was little my mom was pureeing them because I didn’t want to I didn’t want to eat them now they are my favorite food uh but she was like put it in the food processor kind of making a puree so I wouldn’t find them instead of the result so it’s up to you i like pretty small chunks but not too small [Music] and this is more or less the size of your chunks okay make sure your onion starts to sizzle but not burning okay you never want to have burning onion or garlic in your sofrito [Music] and now we’re going to just add our porchi mushroom to our soprito that is sizzling beautifully [Music] [Music] [Music] [Music] while our mushrooms are going to keep cooking we’re going to start mincing some parsley that we’re going to add to the mushrooms now and then we’re going to add some fresh parsley at the end when the risotto is going to be ready okay what I usually do is what my mom taught me when I was little you need you have to know that when I was little my mom was keeping me busy in the kitchen giving me task that didn’t make any sense like she was making uh like cutlets chicken cutlets or beef cutlets and I had to beat up the egg and she would say that it needed an hour beating up the egg because otherwise it was not ready but it was not true she just needed to keep me busy so now when I beat the egg I overbe it all the time because I’m like “No it’s not ready.” And same for the parsley what she taught me is just to break all the leaves to make the stem at the same size so you just save the leaves just like this and you cut the stem off and I never chop my uh parsley when it’s dry cuz she told me to wet it before so very little things that are part of like the way I cook is because she just told me to do it that way and I’ve been doing like that since so you can do the same if you want [Music] okay [Music] so you have your bouquet of parsley i’m going to just rinse it a little bit and then I’m going to mince it okay [Music] i’m going to chop up the stems and then I’m going to just roughly chop it and mince it okay [Music] okay i’m just going to save some for the end you know we’re going to put some of this on our mushrooms right now okay [Music] i’m going to add some salt [Music] and now I’m going to start adding the rice okay our mushrooms are going to keep cooking together with our rice and it’s going to take about like 15 20 minutes depending how fast the rice is going to absorb our uh broth okay so today I’m going to use carnaroli rice i know that I’m for sure you’re familiar with at least two kind of rice to prepare risoto there is aroreio and carnaroli arbario has a a little uh rounder grain of rice this one is a little longer carnaroli cooks faster than arboreo but actually there’s a third kind of rice that you can use to prepare risoto that is my favorite but I’m in my mom’s kitchen and she didn’t have it that is called the alon nano why do I love the alunano because it stays al dente and even if you are not the perfect chef making risoto it gives you the the room to make some mistakes let’s put it that way okay we’re going to add carnaroli for today to our mushrooms then what I’m going to do we’re going to put up our flame on high heat the highest you can so we can add our white wine so you want to pull the flame up because when you add the wine you want the alcohol to evaporate so it’s just going to add a little bit of flavor and um but you don’t you don’t taste the alcohol like for example I don’t like wine at all so when I cook it I make sure that I put the flame up because I don’t want to taste the alcohol here is our white wine i use procco most of the time because in my kitchen I always have procco but if you have like Sovenon Blanc or Pino Pogrijo whatever you have just don’t use Moscato or Lamusco that are like sweet wine okay i’m not a wine expert but whatever wine leftover you have at home keep it on the side and use it to cook we’re going to add our wine [Music] we’re going to leave our flame on high heat for a couple of minutes and then we’re going to lower it again but this time we’re going to put it on medium flame okay [Music] why our wine is going to evaporate i just want to tell you a little bit about risoto okay it’s funny because when people come into the store and they they want to buy rice to make risoto they say “I I’m here to buy risoto.” And I always laugh because you cannot buy risoto you can only buy the rice to make risoto because risoto is the way you cook the rice it comes from the verb riotare that means adding the liquid a little bit at the time at the time to cook your rice so many times in other culture in other cuisines what you do you boil the rice and then you drain the water and you put it on the side or you put it away for ratoto you’re just going to add a ladle of broth at a time you’re going to have your rice boiling into that broth so it’s going to absorb the all the it’s going to absorb all the broth and then when it’s gone in its basically dry out you’re going to add another little of uh broth let it dry out and then another little broth let it dry out so your rice never has to it doesn’t have to be over covered like just a little bit over the rice i’m going to show you the level of the liquid you want to have in your pot uh but this is how you cook the rice and you’re going to add the liquid until your rice is fully cooked you never want to have mushy rice you want to have mushy Yeah mushy rice into your rotto it has to stay al dente so the grains outside are going to be cooked but the inside you want to always have to be a little crunchy just enough okay let’s see how it’s going here with our procco [Music] so as you can see there’s no liquid anymore so we’re ready to go and start adding the first ladle of broth okay [Music] one little at a time so you give it a stir and then you let it cook slowly slowly slowly and you need to make sure that your broth is boiling so the um flame doesn’t have to be too low okay it has always like to you you have to see bubbles coming from your pot when you have the rice inside okay can you see here guys so it’s bubbling this is what you want and then the thing with risotto is that you can’t like say “Oh okay while it’s sizzle or it’s going to boil I walk away.” I mean you can walk away for 2 minutes no more than that and then you have to give it a stir check on your broth and add more so the only thing with risotto is just patience because you need to babysit it it’s not difficult we’re done we’re just going to keep adding broth stir it adding broth stir it until our rice is going to be cooked and we’re going to add a lot of paranoid jano at the end that is going to fix our flavor and add the deliciousness to our zoto but this is the difficulty i would say for me difficulty nothing it’s just patience and time and it’s like I would say 20 minutes in total now our ratoto is basically ready and what we are missing is the last step that is mande curo okay so usually you can finish the risoto adding butter a lot of butter usually when you go to a restaurant they’re going to serve your roatoto with a pile of butter at the end and I try to skip it the way I’m going to make my rotto creamy I’m going to add the broth a tiny bit of broth and a lot of cheese and I’m just going to keep melting until you get the perfect creaminess okay and I’m going to show you how we serve ratoto in Italy so usually when I go to the United States for you know to a restaurant and I get risoto is a mountain of rice that is very dry in Italy we don’t do that we serve risoto very flat on a plate and we serve it in a way that it’s called along that means that when you put the risotto on your plate you have to be able to shake it and spread it all over we’re going to do it together okay but let’s first let’s start finishing our result so this is what I have there’s no broth left so what I’m going to do is I’m going to add a little bit of broth last broth I have and then I’m going to add a lot of cheese this is paranoated i’m just going to keep stirring until it’s going to completely melt and our last ingredient is going to be the fresh parsley we missed before [Music] and our is ready to be served can’t wait it’s time to eat it i can’t wait this is my favorite dish pini mushroom [Music] you have to try it enjoy if you like the recipes you’re watching and you would like to watch many more don’t forget to subscribe to our channel so you make sure you’re never going to miss the next one subscribe [Music]