Mushroom Risotto and Parmesan Cheese Recipe

Mushroom Risotto and Parmesan Cheese Recipe

One of the risottos that I like the most is mushrooms because they give it a flavor that for me is delicious. Whenever I can, I try to prepare it in the autumn season, when we can find time mushrooms, since they give it a better touch than frozen or canned mushrooms, although with these it is also quite tasty, it's a matter of wanting to get into the kitchen ! In RecipesFree I teach you how to make mushroom risotto and parmesan cheese with poplar mushrooms, but at home you can do it with those you find in the market or in the field. Let's go with this delicious recipe!

2 diners 45m Main course Low difficulty Additional features: Cheap cost, Recommended for vegetarians, Popular in Autumn-Winter, Boiled, Italian recipes Ingredients:

  • 150 grams of carnaroli rice
  • 75 grams poplar mushrooms
  • 1 liter of vegetable broth
  • 1 pinch of minced garlic
  • 50 grams of grated parmesan cheese
  • 100 milliliters of white wine
  • 1 pinch of salt
  • 1 jet of extra virgin olive oil

Steps to follow to make this recipe: 1

We clean the mushrooms, we wash them well, we chop them slightly if there is any very large and let them drain to start preparing the ceps and parmesan risotto.


We sauté the mushrooms in a wide saucepan with a few drops of hot oil. We are constantly stirring them and after two or three minutes we remove them and reserve. They will have released juice that we leave in the pot.


We put the rice, we distribute it throughout the base and place the casserole on the fire, continuously moving the rice with the juice of the mushrooms for one or two minutes.

Trick: You can also use rice of the Arborio variety


We add part of the vegetable broth, until it is well covered and we are cooking. We remove from time to time and add more broth (in small amounts) as it dries up to continue preparing the mushroom risotto and Parmesan cheese.

Trick: If you do not have homemade broth you can use water and a tablet of vegetable broth.


We are checking the cooking point and when it is almost done add a splash of white wine, the mushrooms that we had reserved, a pinch of garlic powder and stir well.


We add the Parmesan cheese and mix to melt. We test and if necessary rectify salt.


We serve the mushroom risotto and parmesan cheese as soon as you're ready. To accompany, a tomato and mozzarella salad is perfect. And if you want to discover more simple and flavorful recipes like this, stop by my blog Cuca's Sweet Secrets. Bon Appetite!

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