Traditional recipes

Prepared for mushroom risotto

Prepared for mushroom risotto

Recipe Prepared for risotto with mushrooms Flavia Imperatore of 16-12-2016 [Updated on 30-09-2018]

One of the (savory) preparations that I love most is definitely the one for mushroom risotto. Wherever there are mushrooms, especially porcini, the recipe is a winner for my palate. The steps to make the mushroom risotto preparation are few and very easy, one more reason to be able to get to work and make beautiful homemade gifts. Here you can download the label to add to your preparation, it will be a super appreciated gift;)


How to make mushroom risotto mix

In a clean glass jar, arrange the rice leveling its surface.

Add parsley, onion and nut (I put this on my homemade granular nut

Then put the layer of mushrooms and close the jar.

Your porcini mushroom risotto mix is ​​ready to be stored in the pantry.

In order to use the preparation it will be necessary to heat oil and butter in a saucepan.
Then add the porcini mushroom risotto mix and toast it for a couple of minutes.
Cover everything with boiling water, stir and cook adding more water during cooking only if necessary.
Stir in a knob of butter and Parmesan at the end of cooking, your risotto is ready to be brought to the table.

Mushroom risotto mix - Recipes

A simple simple risotto but good good prepared with the Thermomix. Another dish that I managed to introduce in my husband's diet, that is the quasi-carnivore par excellence)

Ingredients for 6 people:

500 gr. parboiled rice (I get along very well with Gallo rice)
30 gr. dried mushrooms
40 gr. oil
40 gr. butter
50 gr. grated Parmesan cheese
1 lt. and 50 gr. water (or light vegetable broth)
100 gr. White wine
half onion
Salt to taste
1 spoon nut Thermomix

Soften the dried mushrooms in lukewarm water for about half an hour. Put oil, onion, half of the squeezed mushrooms in the jug and cook: 3 min. at 100 & # 176 speed 3.
Place the butterfly, add the rice, the remaining mushrooms and add the wine: toast for 2 min. at 100 & # 176 speed 1.
Add water or broth, stock cube, add salt and cook for about 13 minutes at 100 & # 176 speed 1, extending cooking times if necessary.
Pour the risotto into a bowl with the parmesan and butter. Mix well and serve.

Mushroom and tomato risotto

300 g of arborio rice
200 g of porcini mushrooms
2 cloves of garlic
half onion
3 tablespoons of tomato sauce
50 g of butter
2 tablespoons of extra virgin olive oil
half a glass of white wine
2 tablespoons of vegetable granules for broth
a sprig of parsley
30 g of grated Parmesan cheese

Clean the mushrooms and cut them into slices, crush the wedges
garlic peeled and browned with oil, add the mushrooms and cook for 5 minutes, add a pinch of
salt and pepper. Remove the garlic and keep the mushrooms aside.
Chop the onion and brown it in a casserole with half
some butter, add the rice, toast it, wet it with the white wine, let it evaporate, then add the puree
Continue cooking by adding in small quantities the boiling broth prepared with the granular. After 10
minutes, combine the mushrooms with their dressing.
When cooked, add the chopped parsley, the remaining butter and
Parmesan, mix well and serve immediately.


Today we supply the pantry with the preparation for homemade mushroom risotto, the idea is on the one hand to have a convenient package of risotto only to be cooked with all the ingredients inside and on the other to reduce waste and maybe dry the fresh product when is it season or we have a lot of it and it should eventually be thrown away.

I use the dryer which is very practical having the loading baskets for food and the air circulates well inside but you can safely use the ventilated oven at 60 ° C, placing the vegetables on perforated trays or on a grill.

This is a basic recipe with champignon mushrooms, leek and parsley, enriched if you like with a sachet of saffron.

To cook the risotto it will be sufficient to fry everything with a drizzle of oil, deglaze with the wine and cook as usual.

How to prepare: Risotto with dried porcini mushrooms

To prepare risotto with dried porcini mushrooms, first soak the mushrooms in warm water for at least 30 minutes. Do not throw away the soaking water but filter it and keep it aside you will use it while cooking the rice. Finely chop the onion and fry it in a pan with two tablespoons of oil or a knob of butter, as you prefer.

When the onion is wilted, add the dried porcini mushrooms carefully removed from the soaking water and lightly squeezed. Add the rice and toast it. Once toasted, add a ladle of well filtered mushroom soaking water and & quotsfumate with this.

Continue cooking by adding hot vegetable broth until cooking is complete. Remove from the heat and stir in a knob of butter and Parmesan cheese to taste before serving your risotto with dried porcini mushrooms.

How to prepare mushroom risotto

To prepare the mushroom risotto, start by cleaning the champignons. Remove the final part of the stem 1, then peel them using a small knife 2, to do so start from the base of the hat and gently pull the skin to the center. Then also remove the stems 3 and keep the scraps aside which will be used to make the broth.

Now take care of the honey mushrooms too. Eliminate the final part of the stem, which will be too earthy, and take only the central part 4 which will be used to make the broth together with the stems of the Champignons, while for the risotto you will use only the upper part that you will have to cut into cubes with a small knife 5. At this point, take care of making the mushroom broth. Pour the scraps into a pan 6,

add the water 7 and let them simmer for about 30 minutes. In the meantime, also cut the Champignon heads into cubes 8 and finely chop half an onion 9.

Take a large pan that will be used for cooking the risotto, add half the dose of butter (40 g) and let it melt gently. Then add the onion 10 and let it brown before adding the mushrooms 11. Cook over medium-high heat for 5 minutes, stirring occasionally and making sure that the mushrooms do not release liquids. At this point, add the rice 16 and stir often in order to toast it.

After a few minutes, blend with the white wine 13 and only when the alcoholic part has completely evaporated add a couple of ladles of broth 14, filtering them with a sieve directly into the pan 15.

Season 16 with salt and continue cooking for about 13 minutes, wetting from time to time with the filtered hot broth, until cooked. Then turn off the heat and take care of stirring the risotto: first add the remaining 40 g of butter 17 and mix until it melts completely then add the Parmesan and mix 18 again.

Now finely chop the parsley 19 season the rice with ground white pepper 20, the parsley and a drizzle of oil 21.

Stir to mix the flavors 22 and adjust the density of the risotto by adding more broth if necessary 23, stir again and serve your mushroom risotto still hot 24.

Preparation of the mushroom risotto in the jar

Carefully wash and dry a 500 ml jar. Pour the rice into the bottom of the jar, add the dried onion and then the mushrooms. Close the lid and decorate the mushroom risotto mix in the jar.

To prepare the risotto: melt the butter in the saucepan, pour the mushroom risotto preparation into the jar and let it toast for a few minutes. Cover with the hot vegetable broth and cook, stirring carefully. lightly salt. Add a ladle of broth at a time until cooking is complete. It will take about twenty minutes. Stir off the heat with a knob of butter. Serve on individual plates adding a generous sprinkling of grated Parmigiano Reggiano.

I have prepared this card with all the instructions for the preparation of a perfect risotto. If you want to use it you can download it here.

Christmas gift idea # 3: homemade mushroom risotto ©

I am particularly proud of this "recipe", not a recipe, because I created it myself and I believe that no one has ever tried to make it. I thought about it about a month or more ago when I found fresh porcini and chanterelles at the supermarket and at the greengrocer's. Since I have the dryer I thought of drying them in order to preserve them instead of buying them already dried and from there I got the idea for a Knorr-like mushroom risotto preparation, but obviously much tastier and more genuine, because it is homemade. So I dried the mushrooms, but also onion, garlic and parsley and I did some tests .. Yesterday I experimented and woooow! The risotto was good! Ready for the non-recipe?

- Ingrediants -

(for 2 servings)

  • 160g of Carnaroli, Vialone Nano or Roma rice
  • 160g of Carnaroli, Vialone Nano or Roma rice ..
  • 2 tsp dried and pulverized champignon mushrooms
  • 2 tsp dried and pulverized champignon mushrooms.
  • porcini mushrooms and dried chanterelles (or only porcini)
  • porcini mushrooms and dried chanterelles (or only porcini) ..
  • 2 heaped teaspoons of coarsely chopped dried onion, garlic and parsley
  • 2 heaped teaspoons of onion, garlic and parsley dried and coarsely chopped.
  • 2 full teaspoons of granular vegetable nut (I this, made by myself)
  • 2 teaspoons full of granular vegetable nut (I this one, made by myself) ..
  • 1 teaspoon of flaked devitalized brewer's yeast (optional) *
  • 1 teaspoon of flaked devitalized brewer's yeast (optional) * ..
  • 1 pinch of salt
  • 1 pinch of salt ..

* the devitalized brewer's yeast is a flavor enhancer and therefore enhances the flavors. You can find it at Naturasì.

- Method -

the preparation is very difficult and requires extreme skill and delicacy & # 8230Scherzo obviously, because the procedure is very simple. It is just a matter of completely drying the mushrooms, onion, garlic and parsley, pulverizing the mushrooms and pulverizing them and then mixing all the ingredients together. Eventually you can buy dried mushrooms, garlic and onion. Mushrooms you know where to find them, garlic and onion are among the spices. Some companies make them into small pieces and not pulverized: use those. Even the parsley is found dry in the jars along with the other spices and the granular vegetable nut can be bought .. Of course it will not be like having done everything at home, but the idea remains nice!

Moving on to the packaging. Put the preparation in a cellophane bag and attach the labels that you can download by clicking on the download button below:


To make a perfect risotto you can also use the beef broth if you have that at home, but in this case the vegetable broth is better.

The best rice to use for risotto is Carnaroli rice, rich in starch, which in the case of risotto is fundamental.

If you use dried mushrooms, leave them to soak in warm water for 15/20 minutes before putting them in the risotto. If you prefer to use the fresh mushrooms clean them well under water with a toothbrush to remove the earth.

With the leftover risotto, the delicious is prepared jump rice. A few simple tricks and it won't even look like a leftover dinner. In a non-stick pan, mash the risotto so that it adheres well to the bottom and reaches the edges. Turn on the stove and keep it low. Cook for about 40 minutes, until the crust has formed. Now turn the rice cake with the help of a lid, overturn the pan and put it back in the pan, let it cook for another 40 minutes, so that the crust forms on this side as well.

Risotto with porcini mushrooms

I know this risotto is nothing special or particular, it is one of the most classic and most famous risottos, but this is the mushroom season at my house, I would do anything with mushrooms, and especially with porcini (if you look at the my recipes you know for sure. This risotto I prepared last Saturday for lunch, now the day of the risottos is Saturday since it takes a little time to prepare them, and I of time during the week is not very much.

Ingredients for 4 people:
- 200g of frozen mushrooms
- 70g of butter
- extra virgin olive oil
- celery, carrot and onion (for the vegetable broth)
- parsley to taste
- 360g of rice
- half onion
- 50g of grated Parmesan cheese.

Defrost the porcini mushrooms (if you prefer you can also use the dry ones in this case you need 2 sachets and soak them in warm water). Prepare the vegetable broth by boiling the vegetables for 40745 minutes. (I used the nut).

Toast it well for 5/7 minutes.

Pour the broth a ladle at a time, repeat the operation every time it dries until the rice is cooked. In a dish, prepare the 20g of butter, the grated Parmesan cheese and the chopped parsley.