Creamy Mushroom Risotto with Carnaroli rice

Carnaroli rice is a short-grain rice used primarily for making risotto. Compared to the more widely available Arborio, it has a smaller grain with a super-high starch content. What that means is that it can absorb huge amounts of liquid without overcooking, creating the ultra-creamy texture.



I tried this Carnaroli rice risotto a few years ago for the first time when visiting dear friends from Italy. It is an authentic Italian recipe. If you are a risotto lover you will notice the difference Carnaroli rice brings to it.

Creamy Mushroom Risotto with Carnaroli rice
(4 servings)

Ingredients:

• 4-5 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1/2 cup dried porcini
• 1/3 cup onion, finely chopped
• 1 1/2 cup Carnaroli rice
• 1/3 cup dry white wine
• 2 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese
• salt to taste
• ground black pepper to taste
• 2 tablespoons chopped fresh parsley

1. Wash and soak the dried mushrooms in hot water for 20-25 minutes. Drain them and cut them into small pieces. Set aside.
2. Bring chicken broth to boil.

3. In a wide pan heat olive oil, add finely chopped onion and saute until transparent (about 2-3 minutes)

4. Add Carnaroli rice and stir until the grains are transparent (about 2-3 minutes).
5. Add the mushrooms and cook for 2-3 more minutes.

6. Add white wine and allow it to completely evaporate.

7. Add broth, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir until it has nearly all been absorbed – the rice should always be sloppy, rather than dry – and then add another, and so on. This process will take about 15-20 minutes. The rice should be just cooked and slightly chewy.

8. Remove from heat, and stir in butter and Parmesan cheese. Put the lid on and rest for 1-2 minutes. 

9. Season with salt and pepper to taste. Garnish with chopped fresh parsley.

Enjoy with a glass of your favorite wine!

Buon appetito! 

Image: Suat Eman / FreeDigitalPhotos.net