Step-by-step recipe for mushroom risotto

Mushroom risotto is one of those recipes that looks sophisticated but can be made at home using simple ingredients and a little patience. The secret lies in achieving a rice that is soft, creamy and full of flavour, without becoming overcooked or dry. Unlike other rice dishes, risotto is cooked slowly, adding hot stock in several batches and stirring frequently so that the rice releases its natural starch. The mushrooms add an intense and very pleasant aroma, perfect for an autumn meal, a special dinner or a different kind of main course. You can use button mushrooms, porcini, cardoon mushrooms, shiitake or a mixed variety. The important thing is to sauté them well to bring out their flavour before adding them to the rice.

Ingredients for 4 people

To make this recipe, you will need:

• 320 g of risotto rice, such as Arborio or Carnaroli
• 300 g of mixed mushrooms
• 1 small onion
• 2 cloves of garlic
• 1 litre of vegetable or chicken stock
• 100 ml of white wine
• 40 g of butter
• 60 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and black pepper.

You can also add chopped fresh parsley at the end to add a touch of colour and freshness. If you want a more intense flavour, add some dried mushrooms that have been rehydrated in warm water.

Step 1: prepare the mushrooms

Clean the mushrooms carefully, removing any traces of soil with a damp cloth or a soft brush. Avoid washing them excessively under the tap, as they absorb a lot of water and may lose their flavour. Once clean, cut them into medium-sized pieces. Heat a frying pan with a dash of olive oil and sauté the mushrooms over a medium-high heat. Add a pinch of salt and let them release some of their liquid. Once they are golden brown, remove them and set aside.

Step 2: sauté the risotto base

In a large saucepan, add a little olive oil and half the butter. Add the finely chopped onion and cook over a low heat until translucent. Then add the chopped garlic cloves and stir for a minute, taking care not to let them burn. The base should be soft, without browning too much. The aim is for the onion to add sweetness and depth to the dish, without overpowering the flavour of the mushrooms.

Get the ingredientsYour Spanish Shop

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Step 3: add the rice

Add the rice to the pan and stir for a couple of minutes. This step is known as ‘nacarar’ the rice: the grains absorb the fat and become slightly translucent. This helps them withstand the cooking process better and gives the dish that characteristic risotto texture. Next, pour in the white wine and let the alcohol evaporate whilst stirring. The wine adds aroma and a touch of acidity that balances the dish’s final creaminess.

Step 4: Add the stock a little at a time

Heat the stock in a separate saucepan and keep it warm throughout the cooking process. Add a ladleful of stock to the rice and stir gently. When the rice has absorbed almost all the liquid, add another ladleful. Repeat this process for about 18 to 20 minutes, until the rice is tender but still slightly firm in the centre. It is best not to add all the stock at once. Risotto needs to be cooked gradually to release the starch and achieve a creamy texture. Stir frequently, but without crushing the grains.

Step 5: Add the mushrooms and finish the risotto

When the rice is almost done, stir in the sautéed mushrooms. Mix well so that they blend with the rice and cook for a couple more minutes. Turn off the heat and add the rest of the butter and the grated Parmesan cheese. Stir gently until it melts and the risotto is creamy. Taste and adjust the salt and pepper. Leave to rest for a minute before serving.

Tips for a perfect risotto

• Use the right type of rice. Arborio and Carnaroli are the most recommended varieties because they absorb liquid without breaking and release starch during cooking.
• The stock must be hot. If you add cold stock, it stops the cooking process and the rice may turn out uneven.
• Don’t rush. Risotto needs attention, but it isn’t complicated. Adding the stock little by little is what makes all the difference.
• Serve it freshly made. Risotto is at its best straight after cooking, when it retains that special creamy texture.

Gallina Blanca Mushroom Risotto at Your Spanish Shop

If you want to enjoy this flavour quickly and conveniently, Gallina Blanca Mushroom Risotto is a great option to always have in your pantry. It combines the flavour of mushrooms with a creamy texture and is ideal for those days when you fancy a tasty dish without spending too much time in the kitchen. At Your Spanish Shop, it’s available in our online store, alongside many other Spanish products for preparing easy, delicious meals with that traditional flavour.

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