Risotto with champignon and chiodini mushrooms
Delight your palate with our exquisite Risotto with champignon and chiodini mushrooms, a celebration of autumn flavors in a single dish! This **vegetarian risotto**, naturally **gluten-free**, is simpler than you think, ready in just over an hour. Discover chef Abbattista's recipe and bring a taste of Italy to your table with this unforgettable **mushroom risotto**.
Dietary Information
Servings:
- 1
To prepare the risotto with champignon and chiodini mushrooms, start by cleaning the champignon mushrooms: remove the end of the stem 1, then peel them using a knife 2 starting from the base of the cap and gently pulling the skin to the center. Then remove the stems 3 and keep the scraps aside because they will be used to make the broth.
- 2
Now take care of the chiodini mushrooms: remove the end of the stem, which will be too earthy, and keep only the central part 4 which will be used to make the broth together with the stems of the champignon mushrooms; for the risotto, instead, cut the upper part into cubes 5. At this point, take care of the mushroom broth, then put the scraps in a pan 6.
- 3
Pour the water 7 and let it simmer for about 30 minutes. In the meantime, also cut the heads of the champignon mushrooms into cubes 8 and finely chop half an onion 9.
- 4
Take a large pan that will be used for cooking the risotto, add the butter 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 toast it, stirring often.
- 5
After a few minutes, deglaze with the white wine 13. When the alcoholic part has completely evaporated, take a couple of ladles of hot broth 14 and filter them with a strainer directly into the pan 15.
- 6
Season with salt 16 and continue cooking for about 13 minutes, wetting occasionally with the hot filtered broth, until cooked. Always wait for the liquid to be absorbed before adding more. At this point, turn off the heat and cream the risotto first with the butter 17 and then with the Parmigiano Reggiano DOP, stirring carefully to mix everything 18.
- 7
Finely chop the parsley 19. Finish the rice with ground white pepper 20, chopped parsley and a drizzle of oil 21.
- 8
Stir again 22 and adjust the density of the risotto by adding more broth if necessary 23. Your risotto with champignon and chiodini mushrooms is ready to be served hot 24!
| Nutrient | Amount |
|---|---|
| Calories | 488 kcal |
| Sugar | 1 g |
| Fat | 25 g |
| Fiber | 5 g |
| Sodium | 410 mg |
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