Risotto with Honey Mushrooms

Risotto con I Chiodini

Creamy risotto with mushrooms, onion, butter and Parmigiano Reggiano, with an intense, woody flavour.

4 servings

Easy

Risotto with mushrooms is a first course Creamy and fragrant, perfect for lunch or dinner when you want to highlight the distinct flavor of mushrooms. This traditional recipe combines the softness of creamed rice with the meaty texture of honey mushrooms, kept distinct yet well-blended. The flavor builds on a delicate base of onion and butter, enriched by the aroma of garlic and parsley; Parmigiano Reggiano It completes the dish with a savory note and a velvety texture. Cooking requires careful attention to the liquid, which must be added gradually to create a natural creaminess without making the risotto soupy. Cooking the mushrooms separately also allows their flavor to develop before they meet the rice.

Instructions

Voice reading

6 steps · natural Italian voice

Cook the mushrooms

Pour a drizzle of olive oil extra virgin in a shallow pan low and wide, add the cloves of garlic, parsley and honey mushrooms. Cook over high heat, stirring regularly, until the mushrooms have completely consumed their cooking liquid. When the bottom is dry and the aroma is intense, turn off the heat and set them aside.

Gently sauté the onion

Melt a little butter in a pan and add the chopped onion. Leave it gently sauté over medium heat, stirring, until it becomes soft and translucent without taking on color. soffritto It will be ready when it releases a sweet aroma and the butter has evenly coated the onion.

Toast the rice

Add the rice to the onion and toast, stirring constantly, until the grains are well coated with the seasoning and slightly glossy. Toasting is complete when the rice has a dry texture on the surface and a delicately toasted aroma, without the onion browning.

Start cooking

Cook the rice by slowly adding the broth, a little at a time, stirring regularly. Add new broth only when the previous one has almost been absorbed: the rice should remain moist and gently simmering, not submerged in a lot of liquid.

Add the mushrooms

Halfway through cooking, add the cooked honey mushrooms and stir gently to distribute them among the grains. Continue adding the broth gradually as needed, maintaining a gentle, steady cooking. The rice should gradually become creamy, while the mushrooms will remain distinct and well-combined.

Vigorously stir the risotto

Turn off the heat when the rice is cooked and still soft, then add butter and Parmigiano ReggianoStir vigorously to emulsify the fats and achieve a creamy, uniform consistency. Let the cheese fully incorporate before serving: the risotto should be glossy and enveloping.

Chef's Tips

Cook the mushrooms separately until they have released all their water, then add them to the rice halfway through cooking: they will retain their flavor without diluting the risotto.