Risotto with Mushrooms
Creamy risotto infused with porcini mushrooms — a comforting Italian classic.
Equipment Needed
You will need: Large pan or pot (wide, for risotto), Wooden spoon, Saucepan (to keep stock warm)
Ingredients
- 300 g Arborio rice Mazza
- 40 g freeze dried onions Mazza
- 200 g porcini 'Gran Fetta' Mazza
- 750 ml vegetable stock
- 60 g butter
- 50 g parmesan
- 100 ml white wine
- 2 tbsp Extra virgin olive oil Mazza
Chef's Tips
Patience is key - stir constantly and add stock gradually. The rice should be creamy but still have a slight bite when done.
Method
- 1.
Sauté freeze dried onions in oil, add rice, toast 2 min.
- 2.
Deglaze with wine, add mushrooms.
- 3.
Gradually add hot stock, stirring until creamy (about 18 min).
- 4.
Finish with butter and parmesan.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
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Notes from the Chef
Chef Matteo Ricci
Risotto Master, Lombardy, Italy
Patience is key - stir constantly and add stock gradually. The rice should be creamy but still have a slight bite when done.
Chef's Recommended Wine Pairing
A medium-bodied Italian red wine pairs perfectly with this dish. The wine's fruity notes and moderate tannins complement the rich flavors without overwhelming the dish.
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