This mushroom risotto Italian-style is a dish that appeals at any time of the year, but especially in autumn. I'm sure you'll like it so much you'll want to enjoy it again and again. An exquisite recipe that combines the creaminess of risotto with the forest flavor of mushrooms and the always special touch that Parmesan cheese brings.
Choose the mixed mushrooms you like best; you'll surely find plenty of options at the market; you can also opt to use just one variety. But since I'm convinced this recipe will stay in your cookbook, you'll see that by simply changing the type of mushroom you use or the stock you add, you'll have a different dish each time you cook it.
If you want to delight your guests with a delicious meal, nothing beats this mushroom risotto Italian-style that, cooked and presented in the Low casserole Shallow Casserole type Evolution by Le Creuset, turns it into something as elegant as it is exquisite.
Here is the recipe. I hope you try it and savor the result.
Ingredients
- 90 g butter
- 45 ml olive oil
- 2 onions, finely chopped
- 4 garlic cloves
- A few sprigs of fresh thyme
- 250 g Arborio rice
- 150 ml white wine
- 2-3 liters chicken stock or mushroom stock
- 100 g butter
- 150 g Parmesan cheese
- 600 g - 800 g mixed mushrooms (porcini, common button mushrooms, oyster mushrooms, portobello...)
- Sea salt and freshly ground black pepper, to taste
- Sage for garnish
Preparation
- Put the butter in your Le Creuset Evolution Low Cocotte Shallow Casserole of 24 cm. When it begins to melt, add the olive oil and sauté the onions, garlic and thyme. Let cook until the onions change color and become translucent.
- Add the rice and toast it for about 5 minutes to release the starch, stirring gently with a spatula.
- Pour in the white wine to deglaze and let it reduce until it has completely evaporated.
- When the wine has evaporated, begin adding the hot stock little by little, cooking over medium heat and stirring constantly throughout the cooking time, until there is barely any stock left. Taste the rice grains to check if they are almost al dente.
- Remove the risotto from the heat before it is fully cooked, as it will continue cooking in the cast-iron Shallow Casserole. Finish by adding the butter and grated Parmesan, without stirring. Place the lid on the Shallow Casserole and let it rest for about 2-3 minutes so the butter and cheese melt.
- Meanwhile, heat some olive oil in a non-stick skillet and slice the mushrooms. Sauté them in the pan with a few sage leaves and a little butter until they are golden.
- Remove the lid immediately, stir the risotto quickly with a spatula to emulsify it and season to taste. It should have a smooth, velvety appearance, but should not be too thick. If it is, add a little more stock as needed and serve immediately with the mushrooms sautéed in butter and sage. Grate a little Parmesan over the top and enjoy!
Notes
- There are recipes that admit many variations and this risotto is one of them. By simply changing the stock, using one type of mushroom or another, or the aromatic herbs with which we glaze them in the pan, the aromas and flavors will change completely. It's a risotto that covers many options!
- One of the advantages of cooking with cast iron pieces, aside from how beautiful they are, is heat retention. You don't need to keep a high flame; excellent results are obtained at low settings and there's a significant saving on the electricity bill. Keep in mind that you can even take advantage of the retained heat and turn off the heat a few minutes early so it finishes cooking with that residual heat.
