Tuscan-Wild-Mushroom-Risotto

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?

Mushroom-Risotto-Instructions

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.

Wild-Mushroom-Risotto

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.

Mushroom-Risotto

A nice bottle of Chianti washes this down quite nicely!

Eating-Musroom-Risotto

Live to Eat!

5.0 from 1 reviews
Tuscan Wild Mushroom Risotto
 
Prep time
Cook time
Total time
 
Wild mushroom risotto recipe straight from the rolling hills of Tuscany!
Author:
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
  1. Heat olive oil in a large saucepan.
  2. Boil water and vegetable broth in a pot, lower heat and keep warm.
  3. Add onion, garlic, mushrooms, salt and pepper and cook on medium low until mushrooms are soft (5 minutes).
  4. Add the rice and cook until the tips are translucent (1-2 minutes)
  5. Add ¾ cup of vegetable broth / water mixture and gently fold into risotto.
  6. Cook until broth/water have almost completely dissolved (about 5 minutes)
  7. 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).
  8. There will be broth/water left over - you can use this to add to risotto if it sits out too long and drys.
  9. After risotto is cooked, add cheese and leave a little to sprinkle on top afterwards.
  10. OPTIONAL: add chopped parsley for garnishing.
  11. Serve risotto immediately.
Notes
Make sure you use Arborio Rice, it is a short grain rice from Italy
 

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