Italian
Risotto with Champignon Mushrooms, Walnuts and Herbs
by Chef Max Mariola · 1.1M subscribers on YouTube
A trick to make a delicious risotto with humble champignon mushrooms, enriched with walnuts and fresh herbs. The key is using dried porcini mushrooms for a deeply flavored broth.
- Cook
- 18 min
- Servings
- 2
- Difficulty
- medium
Ingredients
13 items- Butter
- Spring Onionfresh
- 140 gArborio Rice
- Dry White Winefor deglazing
- Dried Porcini Mushroomsfor the broth
- Onionhalf, for broth
- Rosemaryfresh sprigs, for broth and herb mix
- Champignon Mushroomsfresh, to taste
- Walnutswalnuts, roughly chopped
- Sagefresh, chopped
- Black Pepperfreshly ground, or peppergrass
- Extra Virgin Olive Oilfor mantecatura
- Parmigiano Reggiano24 months aged, grated
Method
- Prepare the broth with dried porcini mushrooms, half an onion, and rosemary.
- In a saucepan, melt a knob of butter and sauté the chopped spring onion until soft.
- Add the rice (140 g for 2 people) and toast for a minute, stirring.
- Deglaze with dry white wine and let the alcohol evaporate.
- Gradually add hot broth, stirring constantly, and cook for 17–20 minutes.
- Meanwhile, clean and slice the fresh champignon mushrooms and add them to the risotto halfway through cooking.
- Prepare a mix of chopped sage, rosemary, pepper herb (or black pepper), and roughly chopped walnuts.
- When the rice is al dente, remove from heat and add a drizzle of extra virgin olive oil, the herb and nut mixture, and grated Parmigiano Reggiano. Stir well to mantecare.
- Serve immediately, topping with extra walnuts and herbs if desired.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
