My Italian Mushrooms Risotto

Hello my dear readers,

And if it’s Friday it’s time for another easy but super delicious recipe.

Today I’ll share with you my mushrooms risotto. Some may think that making a risotto is taking a lot of time and is difficult, but is far away from the truth. In less than half an hour, you’ll have a really delicious meal, using just a few poor ingredients. I have used chiodini mushrooms but you may use porcini or any other wild mushrooms. I don’t recommend champignon mushroom as are pretty mild in taste. For the rice is important to use only Carnaroli or Arborio to get a creamy al dente risotto.

Ingredients:

  • vegetable broth
  • half shallot
  • extra virgin olive oil
  • chiodini mushrooms
  • Carnaroli rice
  • white wine
  • butter
  • pecorino romano cheese
  • salt & pepper
  • fresh marjoram

How to do it:

Start by doing a vegetable broth. To reduce the time I use the vegetable stock cubes and for more flavour I add some mushrooms in it.

PopsicleSociety-mushrooms risotto_5127D

Once the broth is ready, start with the risotto.

Clean and cut the mushrooms.

In a skillet add the finely chopped shallot and two tablespoon of extra virgin olive oil and cook for around 1 minute.

Add the mushrooms and stir for another minute then add the rice and stir well. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

Start adding a little bit of the broth to the rice, and stir until the broth is absorbed. Continue adding broth just a soup ladle at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat and add the butter and grated pecorino romano cheese, salt & pepper to taste and garnish with fresh marjoram.

It is simply delicious.

PopsicleSociety-mushrooms risotto_5145D

PopsicleSociety-mushrooms risotto_5146D

PopsicleSociety-mushrooms risotto_5147D

Enjoy it! 😉

Italian Mushrooms Risotto

  • Servings: 2
  • Difficulty: easy
  • Print

Easy, comfy and delicious mushrooms risotto.

Credit: http://www.popsiclesociety.com

Ingredients

  • vegetable broth
  • half shallot
  • extra virgin olive oil
  • chiodini mushrooms
  • Carnaroli rice
  • white wine
  • butter
  • pecorino romano cheese
  • salt & pepper
  • fresh marjoram

Directions

  1. Start by doing a vegetable broth and for more flavour add some mushrooms in it.
  2. Clean and cut the mushrooms.
  3. In a skillet add the finely chopped shallot and two tablespoon of extra virgin olive oil and cook for around 1 minute.
  4. Add the mushrooms and stir for another minute then add the rice and stir well. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
  5. Start adding a little bit of the broth to the rice, and stir until the broth is absorbed. Continue adding broth just a soup ladle at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  6. Remove from heat and add the butter and grated pecorino romano cheese, salt & pepper to taste and garnish with fresh marjoram.

    7. Enjoy 😉 😋


One serving of 200g mushrooms risotto has around 415 calories. Enjoy it!

Have a wonderful weekend!

37 thoughts

  1. Hi Ribana, This looks delicious, cant wait to try. Its going to be my cooking time week until next Monday. Give me a tip, how can i cut onions without crying 😂 I literally cry too much even for small onions. Going to be a lot of practical experiments this Sunday 😉 Have a wonderful day ✨🤗✍️

    Reply

    1. Hi Simon, I’m really glad you like it 😉 Honestly I always cry when I’m chopping onion 😅 but using shallot is better as is more gentle so no crying eyes 👀
      Good luck in the kitchen 😊 and don’t forget to enjoy it too 😉I’m sure you’ll like it 😉
      Have a wonderful day and thank you for stopping by! 🤗

      Reply

      1. Ha ha Ribanna, So i will try to switch to shallots 😂😂, should get approval from my wife first ✨☺️😉. Yes i do enjoy a lot going except burning my calories sweating😂😂. Have a wonderful day ✨🤗✍️

      2. Oh yes, that’s the most difficult part, burins the calories or getting approval from your wife? 🤔🤔 Hmmm…two difficult things I would say 😅😊😉

  6. I just love mushrooms and rice. Your instructions are clear and easy to understand, thank you! I never heard of the romano cheese, I hope I can substitute for something similar.

    Reply

  7. Wild mushroom risotto is one of our family’s favorites, in fact it is my granddaughter’s request for her birthday dinner, as long as she gets to make it! We all love the process, find it a wonderfully relaxing cooking experience. Your version is beautiful! It reminded me we haven’t made it in a while, thanks!

    Reply
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  13. I have made about every kind of food I can think of but ever since watching Chef Ramsey (on TV) destroy the people that made it on his show, I don’t want to try it. He makes it sound almost impossible to get it right. You make it look so easy so maybe I will give it another thought!

    Reply

    1. Well I think Chef Ramsey is always a little bit too exaggerated 🙂
      It is easy to do, just need to start right and have a little bit of patience 🙂 If you follow the steps in this recipe, you’ll see you’ll get a delicious risotto 🙂

      Reply
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