THE GOOD OIL MILL
AT YOUR HOME
Mushroom risotto is the classic first course typical of Italian cuisine, which finds space in the cuisines of all regions of our beautiful country and in various alternative versions. The traditional recipe for risotto with mushrooms usually involves using Arborio or Carnaroli, a cereal with a large, elongated grain and rich in starch and then proceeding with mushrooms of the preferred variety such as porcini mushrooms, champignons or mixed mushrooms, vegetable broth and a good creaming made with butter or extra virgin olive oil for an “healthier” version and parmesan, thus obtaining that creamy consistency typical of traditional Italian risotto with mushrooms.
Risotto with porcini mushrooms is the comfort food par excellence, loved by adults and children and ideal for facing the first cold and gloomy autumn days. Furthermore, the mushroom risotto recipe is quick and easy but at the same time refined and elegant, therefore suitable for any occasion: from Sunday lunches with the family to an evening dinners with special friends.
Mushroom risotto brings out its best when paired with fresh, excellent quality and creamy mushrooms; alternatively it is advisable to use the dried ones, with a slightly stronger flavor or the frozen ones. Part of the characteristic creaminess of the classic mushroom risotto is due to a trick that, today, we want to share with you for the success of your mushroom rice recipe: blend part of the mushrooms, thus obtaining a sauce that will be added to the risotto in progress of cooking and it will give a creaminess that you’ve never seen before.
And it’s not over! Since risotto with fresh mushrooms is one of the oldest dishes in Italian cuisine, the resulting versions are many and all equally delicious.
For a more stringy risotto, add some cubes of smoked scamorza; or for a crunchy note, finish the mushroom risotto dish with some almond slices; for strong flavours, try it with the addition of sausage.
We at Frantoio Bonamini like to create risotto with mushrooms and other particular combinations. Discover our favorite recipe by following the instructions below step by step.
In order not to deviate from the rules of the good Frantoio, our favorite version of risotto with mushrooms is the risotto with mushrooms and chopped olives. A very easy and tasty first course with fresh mushrooms, pitted black olives and a finishing touch of our extra virgin olive oil.
Ingredients for risotto with mushrooms and chopped olives for 4 people
• 320 g Carnaroli rice
• 300 g of fresh mushrooms
• 80 g of Bonamini pitted black olives
• 1 small onion
• 2 tablespoons of Bonamini extra virgin olive oil
• 1.5l of vegetable broth
• Half a glass of white wine
• 50 g of parmesan
• 30 g of butter
• parsley and salt to taste.
Preparation of risotto with mushrooms and chopped olives
1. Start preparing the risotto with the fresh mushrooms and chopped olives, by bringing the vegetable broth to the boil and keeping it that way
2. In a pan, add 2 tablespoons of Bonamini San Felice extra virgin olive oil and fry the finely chopped onion.
3. Prepare the mushrooms, washing and cutting them and once ready add them to the sauté to flavor them for a few minutes
4. Now add the rice, leaving it to toast for a few minutes and then blend with white wine until it evaporates.
5. Then cook the mushroom risotto, gradually adding the broth when it gets dry
6. In the meantime, prepare the chopped Bonamini pitted olives by simply chopping the olives very finely with the parsley and a little butter and set aside
7. Keep the mushroom risotto al dente cooking and off the heat add the chopped olives, mixing everything clockwise
8. Finally, stir in the grated cheese with back and forth movements, add salt if necessary
9. Serve with a sprinkling of fresh parsley and voilà, the recipe for mushroom risotto with chopped olives from Frantoio Bonamini will be ready!
Bon appetit from the Bonamini team’s kitchen!
