Mushroom Risotto - The Classic Italian Cream Pasta

One of the best Italian recipes in my opinion is probably that of mushroom risotto. It is very flavorful and delicious and is typically served during the Italian springtime. This particular dish can also be called "pasta" in Italian due to the fact it is made with whole-wheat pasta. When you make your risotto, you can add your special spices and ingredients to create your unique flavors. This makes this a truly personal dish.

The most important ingredient for any mushroom risotto recipe is fresh mushrooms. Even the best Italian chef would struggle to prepare an appetizer that is acceptable by most people as good as fresh mushrooms. You can however use mushrooms that have been washed and then dried rather than fresh. Fresh mushrooms will have much more flavor and they will also retain much of their moisture. However, mushrooms that have already been washed are often less flavorful.

Another very important factor in making a good mushroom risotto recipe is using a medium-sized pot that can hold at least four cups of water. Because this risotto needs to be cooked quickly, it should not be cooked on a stovetop. Always use a saucepan to cook this risotto. Once it has finished cooking, it should be transferred into the prepared saucepan and allow to cook until it is heated through. Don't forget to turn the heat down to low if necessary.

In the last few years, I have begun using white wine in many of the cooking I do. Although I do not consider myself an Italian wine connoisseur, I have come to enjoy this particular type of wine. If you have never cooked with white wine before, I highly recommend trying it. It will add a little bit of elegance to your mushroom risotto recipe.

Next, you will want to add in the mushrooms, onions, stock, and all of the other ingredients that are typically found in a traditional Italian vegetable risotto recipe. You can determine which components are to be added in what order you want to. Then, you will want to bring the entire mixture to a gentle boil. At this point, it may be a good idea to add in a little more of the vegetable stock or broth into the mix. At this point, the mushrooms should have begun to grow.

Once the mushrooms are fully developed, they can be served as is or wrapped in foil and cooked in a covered container. If you like, you can also serve the mushroom risotto at room temperature. However, it is best if it is served immediately when made with fresh mushrooms at medium heat. Explore more about this topic here:  https://en.wikipedia.org/wiki/Risotto.