Italian mushroom risotto is a tasty rice dish with a rich and earthy flavor. The recipe is made using risotto rice (often called Arborio or Carnaroli rice) and a combination of dried and fresh mushrooms. The best dried mushrooms for this recipe are from the porcini variety because of their intense flavor. You can also use a variety of your favorite fresh mushrooms such as porcini, chanterelle or oyster mushrooms.
To make mushroom risotto, you need to boil the dried porcini mushrooms for a few minutes and let them simmer for about an hour. Keep the cooking stock for later. In the meantime, shallow fry onions and 2 cups of risotto rice in a pot with some butter. Add a splash of white wine, 2 ounces of dried mushrooms and 8 ounces of cooked fresh mushrooms.
Add the mushroom stock with some salt and pepper. Stir gently for about 30 minutes until soft and creamy. Add more stock if needed.
Once the rice has absorbed the cooking liquid, remove from the heat, and stir in 2 tablespoons of butter and some grated Parmesan cheese. You can add more salt and pepper if you think more seasoning is needed after tasting. You can also decorate the risotto with more cooked mushrooms and cheese shavings.