Creamy Mushroom Risotto

Mushroom risotto is a timeless starter and a true favorite during the autumn months. While some enjoy the robust flavor of porcini mushroom risotto, porcini can be tricky to find and its strong taste doesn’t appeal to everyone. Others prefer versions with sausage, rich and savory.

Here, Chef Fabio Abbattista presents a milder alternative that’s easy to prepare year-round, using Stuffed Champignon Mushrooms with Sausage and honey mushrooms—both more accessible and widely available than porcini.

The secret to this risotto? The mushroom broth made from the stems. At Giallo Zafferano, we value minimizing waste; while stems are often overlooked, they are full of flavor, so why discard them? Put on your apron and let’s cook a creamy, flavorful mushroom risotto together—perfectly cooked and utterly satisfying!

If you want to enjoy mushroom risotto all year, try it with dried mushrooms! You can also explore other classics like Risotto alla Milanese to elevate your cooking.

Nutritional Info (per serving)

Calories: 488 kcal

Carbs: 49.7 g (Sugars 1.5 g)

Protein: 12.3 g

Fats: 25.8 g (Saturated 13.3 g)

Fiber: 5.4 g

Cholesterol: 63 mg

Sodium: 410 mg

Ingredients

Carnaroli rice: 1 ¼ cups (240 g)

Honey mushrooms: 7 oz (200 g)

Champignon mushrooms: 7 oz (200 g)

Onion: ½, finely chopped

Butter: 6 tbsp (80 g)

Parmigiano Reggiano: 2.1 oz (60 g)

Fine salt: to taste

Parsley: to taste, chopped

White wine: 1.8 oz (50 g)

Water: 4 ¼ cups (1 L)

White pepper: to taste

Extra virgin olive oil: to taste

How to Make Mushroom Risotto

1. Prepare the Mushrooms:
Clean the Champignons by trimming the bottom of the stems and peeling the caps with a small knife. Remove the stems and save them for the broth.

Trim the honey mushrooms by removing the earthy bottom portion. Use the middle stems for the broth and dice the caps for the risotto.

2. Make the Broth:
Combine all mushroom scraps in a pot with water and simmer for about 30 minutes.

3. Prep Other Ingredients:
Dice the Champignon caps and finely chop the onion.

4. Cook the Base:
In a large pot, melt half the butter over medium heat. Add the onion and sauté until golden, then add the diced mushrooms. Cook for 5 minutes, stirring occasionally, ensuring the mushrooms don’t release too much liquid.

5. Toast the Rice:
Add the rice to the mushrooms, stirring frequently to lightly toast the grains.

6. Deglaze & Cook:
Pour in the white wine and let the alcohol evaporate completely. Add a few ladles of the hot mushroom broth (strained directly into the pot) and season with salt. Continue adding broth gradually, stirring occasionally, for about 13 minutes until the rice is cooked but still al dente.

7. Finish the Risotto:
Turn off the heat. Stir in the remaining butter until melted, then add Parmesan and mix until fully incorporated.

8. Season & Garnish:
Chop parsley finely and add to the risotto along with white pepper and a drizzle of olive oil. Stir to combine. Adjust the consistency with extra broth if needed. Serve hot.

Storage

Mushroom risotto is best enjoyed immediately. It can be stored in the refrigerator for up to one day but is not recommended for freezing.

Chef’s Tip

To create a perfectly creamy risotto, emulsify the butter and Parmesan by stirring with a wooden spoon while gently moving the pan back and forth. This helps achieve that rich, silky texture.