Tuscan Mushroom Risotto

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risotto ai funghi

Risotto is often associated with Northern Italy, where rice production is most common. However, this Tuscan Mushroom Risotto gets its distinctive flair from the inclusion of two classic flavors associated with Tuscany–Porcini mushrooms and Pecorino Romano cheese.

This Tuscan mushroom risotto recipe follows the traditional “stand and stir” technique of making risotto. Although this approach takes a bit more time, the results are well worth it. I personally find this an enjoyable process. I cue up some Dean Martin and “stand, sway, sing, and stir”.

I felt pretty confident marching into the supermarket thinking, “I do know one thing. Risotto requires arborio rice.” And then I stepped into the rice aisle, and I started to question everything I know. I saw other types of rice, with names I didn’t recognize, that said indicato per risotti. In a frantic confusion, I grabbed a box of arborio rice, hoping Italy hadn’t changed the rules, and decided I would continue my research when I got home.

Ingredients

Dried porcini mushrooms
Low-sodium chicken broth
White or wild fresh mushrooms
Extra virgin olive oil
Shallots
Garlic cloves
Arborio rice
Dry white wine
Pecorino Romano cheese
Fresh parsley leaves

Pecorino Romano cheese is like the saltier, earthier cousin to Parmigiano Reggiano. The major difference is Pecorino Romano is made with sheep’s milk and Parmigiano Reggiano is made with cow’s milk. An easy way to remember is pecora means “sheep” in Italian. Pecorino romano is a must for making classic Roman pasta dishes like cacio e pepe and carbonara. Pecorino is also aged for less time than Parmesan cheese, creating a bright and tangy flavor.

Rehydrating dried mushrooms creates a sort of porcini water. This, mixed with chicken broth will add an earthy, rich, distinct flavor to this Italian risotto. Vegetale broth can be used instead for a vegetarian mushroom risotto.

What are the types of risotto rice?

Arborio Rice is the most widely available risotto rice. The grains are typically wider and longer than carnaroli or vialone nano. It’s not as starchy and it doesn’t absorb liquid as well, meaning it can be easy to overcook or for it to turn mushy.

Carnaroli Rice is often called the “king of rice” and is said to produce the most perfect, creamy risotto. It has a higher starch content than vialone nano and is more resistant to overcooking than arborio.

Vialone Nano Rice is grown in the Veneto region, in the province of Verona. It can absorb twice its weight in liquid, making risotto that is both silky and smooth without ever becoming mushy.

Riso Nano Vialone Veronese was the first rice in Europe to be recognized by the European Union under the protected geographical indication (PGI) designation. The EU protects products (food, agricultural products, and wine) through what is called “food quality schemes”.

EU quality policy aims to protect the names of specific products to promote their unique characteristics …product names can be granted a ‘geographical indication’ (GI) if they have a specific link to the place where they are made. The GI recognition enables consumers to trust and distinguish quality products…

PGI [protected geographical indication] emphasizes the relationship between the specific geographic region and the name of the product, where a particular quality, reputation or other characteristic is essentially attributable to its geographical origin.

For further reading on the history and production of Riso Nano Vialone Veronese PGI

Step by Step

Add the dried mushrooms to a pot filled with 500ml of water and bring it to a boil. Turn off the heat and soak the mushrooms until they are soft, about 15-20 minutes. Remove the mushrooms with a slotted spoon, roughly chop them and set them aside.

Add the chicken broth to this mushroom broth and set it over a low heat to keep warm.

If the dried mushrooms left any dirty sediment in the mushroom broth, it can be strained using a coffee filter.

Now, sauté the fresh mushrooms. Heat 1 tablespoon olive oil in large sautépan set over medium-high heat. Add fresh mushrooms and cook until golden brown and the liquid released from mushrooms has evaporated, 5-6 minutes. Remove mushrooms from pan and set aside.

To start the risotto, heat a tablespoon each of olive oil and butter in a large sautépan over medium heat. Sauté the shallots and garlic for about 1-2 minutes, stirring until fragrant and soft. Add the chopped, reconstituted porcini mushrooms and cook for 4-5 minutes. Season with salt and pepper to taste.

Add the arborio rice and stir to thoroughly coat with oil. Toast until the grains start to turn opaque, approximately 1-2 minutes.

Pour in the white wine and stir until the wine is absorbed.

Add a ladle or two of warm broth to the pan, enough to just cover the rice. Stir until it is almost all absorbed. Slowly add more broth, every time the liquid in the pan is almost completely absorbed by the rice. Never let the pan go dry. Continue to taste the rice for doneness and seasoning. This process should take approximately 25 – 30 minutes. (For a creamier texture, add more broth until you achieve the results you desire).

Stir in the sautéed mushrooms. Remove from the heat and stir in the freshly grated Pecorino Romano cheese and fresh parsley. Serve immediately.

Tips and FAQs

Vegetable broth can be substituted for the chicken broth
For extra creamy mushroom risotto, stir in a knob of butter at the end with the Pecorino Romano

For more risotto practice, try purple risotto or zucchini blossom risotto!

How much broth do I use to make risotto?

The common ratio for risotto is 3-1, broth to risotto. I like to keep a tea kettle or small saucepan of water warming on the stove while I’m making risotto in case I need a little more liquid than the amount of broth that I allotted for. Always taste the risotto for doneness rather than relying on measuring the amount of broth that was used.