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An Authentic Italian Risotto with Mushrooms

A risotto with mushrooms and bacon served in a ceramic dish from positano italy

This risotto is made in the traditional way and is simply flavored with mushrooms, bacon, garlic and white wine. Quite easy to make, it is warming, comforting and most importantly satisfying to cook and eat. Enjoy!!!

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Ratings 5 from 1 votes
Cooking Method:
Cuisine:
Course:
Difficulty: Intermediate
Servings: 2
Best Season: Winter
Ingredients
  • 1 red onion (large, grated)
  • 150 g risotto rice (e.g. italian Arborio or Carnaroli)
  • 6 mushrooms (fresh of any type e.g. white buttons, champignons, portobellos)
  • 75 g butter (or margarine)
  • 1/2 l broth (chicken or vegetable)
  • 50 ml white wine (dry)
  • 50 g bacon (or pancetta - optional)
  • 2 clove garlic (peeled, chopped)
  • 2 tbsp vegetable oil
  • parmesan cheese (freshly grated)
  • parsley (finely chopped)
Instructions
  1. 1

    Broth: Fill a pot with water that equals the amount of broth you 'll need. Put it over medium-high until water comes to a boil. When it reaches a boil, reduce to a simmer, add the stock cube and stir until it completely dissolves. Keep warm. 

  2. 2

    Clean the mushrooms. Remove the final part of the stem, wash and cut them into cubes. Finely chop garlic and bacon.  

  3. 3

    Add oil to a skillet. Heat oil over medium heat. Add mushrooms, garlic and bacon. Cook, tossing occasionally for about 10 minutes. 

  4. 4

    Cut a thin slice from the top and the bottom of the onion. Peel the skin away and remove any soft outer layers. Using a grater (the largest holes), grate onion in a saucepan. Add 2 tbsp of water and let onion to steam over medium heat until water is absorbed.

    Steaming reduces the intense taste of red onion and integrates it better in the other flavors. A tip I learnt from my beloved mum.
  5. 5

    Add butter in the saucepan. Sauté butter and onion over medium-low heat, stirring occasionally for about 3 minutes. Add rice and let it toast, stirring for about 2 minutes. Pour in wine. Simmer until wine is evaporated.

  6. 6

    Ladle 1/4 of the warm stock into the saucepan; cook and stir from time to time until absorbed. Ladle in the remaining stock in small amounts (about every 5 minutes) and cook, stirring constantly. Heat should be medium to low. At about 15 minutes, stir in the mushroom mix.

    Each time, allow broth to evaporate before adding the next.
  7. 7

    Cook until risotto is tender and creamy (18 to 20 minutes depending on how much "al dente" you want the rice). Remove risotto from the heat; let it stand for 2 minutes before serving. Serve with freshly grated pepper and finely chopped parsley.  

    Classic italian risotto recipe has a final stage named "mantecatura"; after removing the risotto from heat, add a generous amount of grated parmesan cheese and a tsp of butter. Stir vigorously until uniform and creamy and serve. A simpler "mantecatura" can be made with a knob of butter. All these techniques make risotto creamier but heavier.
Notes
  • For the broth, I use 1 pc Knorr organic Vegetable (or Chicken) Stock Pot. 
  • Careful with salt. Broth contains enough. 
  • No problem if you have leftover broth. It depends on the absorbency of rice. If not enough, add a little water.
  • You can reserve a few sautéed mushroom slices to top the risotto when serving.
  • I always serve risotto using traditional italian ceramic dishware. I think it adds to its taste.

Info about Metric to Imperial conversions 

Read it online: https://catinmykitchen.gr/recipe/authentic-italian-risotto-with-mushrooms/

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