This recipe was handed down to me from my mother after she visited a villa in Tuscany. The wild mushroom risotto recipe was given to her by the lady who ran the villa and made this very dish for her and her sisters.
What I like most about authentic Italian dishes is their simplicity. Often, we like to add a bunch of extra ingredients to our recipes in order to make them taste better, but sometimes the simplest dishes are the best! The way I see it, why mess with perfection?
This is a copy of the handwritten recipe and a picture of the beautiful villa. After making this recipe I found the last line of this note to be have a lot of truth in it.
The mushrooms you use are completely up to you, however I found that Cremini mushrooms work the best, they are baby Portabellas. I also used Shiitake in this recipe in case you were wondering.
A nice bottle of Chianti washes this down quite nicely!
Live to Eat!
Tuscan Wild Mushroom Risotto
Prep time
Cook time
Total time
Wild mushroom risotto recipe straight from the rolling hills of Tuscany!
Author: Cooking Divine
Recipe type: Main Dish, Side Dish
Serves: 8 servings
Ingredients
- 2 Tablespoon Olive Oil
- 1 Onion (chopped finely)
- 2 Garlic Cloves (chopped)
- 1½ Pounds Mushrooms (Cremini works Great!)
- 1 Cup Arborio Rice
- 4 Cups Vegetable Broth (low sodium)
- 3 Cups Water
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Cup Parmigiano-Reggiano (grated)
- 2 Tablespoons Fresh Parsley (Optional)
Directions
- Heat olive oil in a large saucepan.
- Boil water and vegetable broth in a pot, lower heat and keep warm.
- Add onion, garlic, mushrooms, salt and pepper and cook on medium low until mushrooms are soft (5 minutes).
- Add the rice and cook until the tips are translucent (1-2 minutes)
- Add ¾ cup of vegetable broth / water mixture and gently fold into risotto.
- Cook until broth/water have almost completely dissolved (about 5 minutes)
- Add another ¾ cup broth/water and repeat this process until the rice is soft but has a small crunch to the bite (approximately 20-30 mins).
- There will be broth/water left over - you can use this to add to risotto if it sits out too long and drys.
- After risotto is cooked, add cheese and leave a little to sprinkle on top afterwards.
- OPTIONAL: add chopped parsley for garnishing.
- Serve risotto immediately.
Notes
Make sure you use Arborio Rice, it is a short grain rice from Italy
6 comments. Leave new
This is the perfect time of year for a bowl of risotto with a glass of wine and bread of course.
This recipe is right on target.
Perfect winter night dinner. Yummy.
I loooove risotto so will definitely have to try this. How cute that your mom hand-wrote you the recipe!
Thanks! Actually that was handwritten by the Italian woman who ran the Villa that my mom and aunts stayed at… It’s 100% authentic Tuscan Risotto 🙂 When you read it you can see the broken English, it was actually kind of hard to follow hahaha.
Very nice! I love risotto!
Yes, that recipe is straight from a Tuscan native!