Mushroom Risotto
A creamy risotto brimming with mixed mushrooms, sun‑dried tomatoes, and aromatic herbs, finished with Grana Padano for a rich, comforting flavor. This dish balances earthy and savory notes, making it perfect for a cozy dinner.
Maker: Francesco Mattana
From: Instagram(view original)
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Cooking context
35 min estimated total time for 2 servings.
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Ingredients
- 14 oz mixed mushrooms
- 2 sun-dried tomatoes
- 1 bay leaf
- 0.28 oz dried porcini mushrooms
- 0.5 brown onion
- 6 3/10 oz rice
- 1 7/10 pt boiling water
- 0.35 oz fresh parsley
- 1 rosemary sprig
- 1 sage sprig
- 2 tbsp butter
- 2 4/5 oz Grana Padano
- 0.42 cup white wine
- salt
- black pepper
Instructions
- 11. Gather all ingredients and measure them out; dice the onion, chop the parsley, and grate the Grana Padano.
- 22. Heat a large, heavy‑bottomed pan over medium heat and melt the butter until it foams but does not brown.
- 33. Add the diced onion to the pan and sauté for 3–4 minutes, stirring occasionally, until it becomes translucent and fragrant.
- 44. Stir in the mixed mushrooms, sun‑dried tomatoes, bay leaf, and dried porcini mushrooms; cook for 5–6 minutes, allowing the mushrooms to release their moisture and develop color.
- 55. Pour in the white wine, increase the heat slightly, and let it reduce for about 2 minutes until the liquid is almost evaporated, scraping any browned bits from the pan.
- 66. Add the rice, stirring continuously for 1–2 minutes so each grain is coated with the butter‑wine mixture.
- 77. Begin adding the boiling water, one ladle (≈60 ml) at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Continue this process for 15–18 minutes, adjusting the heat to maintain a gentle simmer.
- 88. When the rice is creamy and al dente (no longer crunchy in the center), remove the pan from the heat.
- 99. Fold in the chopped parsley, the small rosemary and sage sprigs (strip the leaves from the stems), and the grated Grana Padano; season with salt and freshly ground black pepper to taste.
- 1010. Cover the risotto and let it rest for 2 minutes to allow the flavors to meld.
- 1111. Serve the risotto hot, optionally garnishing with extra grated cheese or a drizzle of olive oil for added richness.
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Frequently asked questions
- How long does it take to make Mushroom Risotto?
- About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
- How many servings does this Mushroom Risotto recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mushroom Risotto recipe come from?
- It was shared by Francesco Mattana on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.