Mushroom Risotto Recipe | How To Make Risotto Rice Pasta

Rissotto is the classic rice dish as well as a pasta of Northern Italy. This Risotto rice has another name called 'arborio rice' it is thick & starchy. This risotto pasta is so deliciously creamy and buttery & flavourful. I personally love this pasta because it is the best pasta dish for me. This Risotto made with mushroom, cheese, and butter & so delicious. This risotto takes 40 minutes to make, I will share the authentic recipe of mushroom risotto or "risotto ai Funghi" recipe which you will definitely love.

Mushroom Risotto




Cooking time : 40 minutes


Serving : 3 people



Ingredients:

Risotto rice - 200 gm

Fresh thyme - 20gm

Butter - 50gm

Olive oil - 10ml

Parmigiano-Reggiano cheese -  60gm

White wine - 15ml + 15ml =30ml

Chopped onion - 1 medium onion

Salt - to taste

Fresh Button Mushroom - 100gm

Porcini mushroom water - 50ml

Porcini mushroom - 5gm

Veg stock - 500ml

Chopped parsley - 1gm for garnish

Truffle oil - 1 tsp for garnish


Cooking method :


  • First, set a heavy pot over a medium gas flame. Put Olive oil, add fresh thyme, and do sauté well, you will get a nutty aroma when you sautéing the thyme into melted butter.



  • Now put raw Risotto rice direct from the packet into thyme and butter mixture. Sauté the risotto rice for 6 to 7 minutes at medium flame, when you see the rice is sticking to the bottom of that pan add 15ml of white wine to the rice. Mix and suté rice with wine, thyme & butter until good aroma comes from the rice.




  • Now put salt & Veg stock into the rice, stir it for 10 seconds now simmer for 20 minutes, and stir frequently. (please remember about adding very less salt into the rice while boiling, because other ingredients have high sodium quantity, like cheese & butter).





  • When you understand risotto rice is 85% cooked or "Al dente". If you see there is little veg stock left into rice then dry the excess stock at high flame.



  • Now spread the rice over a flat surface for getting dry and cool.



  • Now cut the button mushrooms into slices & keep aside. And soak the dry porcini mushrooms into hot water leave it for 10minutes.



  • Now take a sauté pan add butter and melt it. Now add chopped onions do sauté for 2 minutes.


  • Now add sliced mushrooms into the pan and sauté until mushrooms & onions get tender and soft.




  • Now put al dente risotto rice into the pan add porcini stock & porcini mushrooms, cook them for 5 minutes.




  • when you see water dries out from the risotto add white wine to the risotto, mix for 1 minute.




  • Now remove from flame, add a good amount of butter & finely grated Parmigiano-Reggiano cheese together at the same time and give it a nice mix.



  • You will get smooth rich creamy mushroom risotto pasta.



  • Garnish with 1tsp Truffle oil & chopped parsley and grated Parmigiano-Reggiano cheese over the risotto.





Hope this Classic Italian risotto you will like, Please make this at home. And tell me how it becomes after making. This risotto will best be enjoyed with Garlic bread. Any questions about this recipe please
let me know in the comment section below. You can see my another Italian classic Carbonara pasta recipe by click here.