Risotto with Mushrooms
Creamy risotto infused with porcini mushrooms — a comforting Italian classic.
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Mazza Chef Tips:
“Patience is key - stir constantly and add stock gradually. The rice should be creamy but still have a slight bite when done.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
A full-bodied Chardonnay or an aromatic Soave pairs well with creamy risotto, while a light Pinot Noir complements the mushrooms.
Ingredients
- 300g Mazza Arborio rice
- 40g Mazza freeze dried onions
- 200g Mazza Porcini 'Gran Fetta'
- 750ml vegetable stock
- 60g butter
- 50g Parmesan cheese
- 100ml white wine
Equipment Needed
Large pan or pot (wide, for risotto), Wooden spoon, Saucepan (to keep stock warm)
Method
- 1.
Sauté the base: In a large saucepan, heat the olive oil over medium heat. Add the Mazza freeze-dried onions and sauté for a couple of minutes until rehydrated and fragrant.
- 2.
Toast the rice: Add the Arborio rice to the pan and toast for about 2 minutes, stirring constantly to coat the grains in oil and lightly toast them.
- 3.
Deglaze and add mushrooms: Pour in the white wine and stir until it has mostly evaporated. Then, add the Mazza porcini mushrooms and mix well.
- 4.
Cook the risotto: Begin adding the hot vegetable stock, one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding more. Continue this process for about 18 minutes, or until the rice is al dente and the texture is creamy.
- 5.
Finish and serve: Remove the risotto from heat. Stir in the butter and grated Parmesan cheese until melted and well combined. Adjust seasoning if needed. Serve immediately, garnished with extra Parmesan if desired.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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