Mushroom and Leek Risotto – Risotto ai Funghi e Porri

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Table of contents:

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How to Make Mushroom and Leek Risotto

Ingredients

• 2 cups Arborio Rice
• 2 liters Chicken Stock
• Extra Virgin Olive Oil
• 1 large leek, cut into thin rounds
• ½ cup shallots, diced fine (or onion)
• 80g unsalted butter
• 3 cups mushrooms, cut into thin slices
• 1 tsp garlic, minced
• 1 tsp dried Thyme (or fresh thyme)
• Salt & Black pepper to taste
• 1 cup white wine (optional)
• 50 g Grated Parmigiano Reggiano DOP 18 months
• Fresh chopped parsley (Optional for garnish)

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Equipment

• Chef Knife
• Garlic Press
• Wooden Cutting Board
• Ladle
• Wooden spatula
• Nonstick Ceramic Sauté Pan with Lid (4.5 qt, 11.8″)
• Large pot with lid

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Step-By-Step Instructions

Step 1 – Prepare chicken stock

• Bring chicken stock to a boil, then reduce heat and leave to simmer gently while preparing the other ingredients.

Step 2 – Prepare veggies and aromatics

• In a large pan over a medium heat, add a splash of extra virgin olive oil and the shallots, Cook for around 3-4 minutes, then add the leek and continue to cook for around 20 minutes. Once done, the leek should be starting to caramelize and be golden in color. 
• Add the chopped mushrooms and the butter and stir through until the butter has melted.
• Add fresh minced garlic, dried (or fresh) thyme, and season to taste with salt and pepper.  

Step 3 – Add Ariboro rice

• Add the rice and stir into ingredients for around 1 minute. 
• Add the wine and stir through.
• Next, add 1 ladle of chicken stock at a time, ensuring you stir frequently until the liquid is absorbed before adding the next ladle. 
• Cook for around 20-30 minutes, slowly adding more stock as you go. The risotto will slowly thicken.

Step 4 – Add parmesan and serve

• Top with some more grated parmesan cheese, and garnish with some fresh chopped parsley.
• Remove the risotto pan from the heat and grate in some fresh parmesan cheese (around 50g), stir through and then serve into small bowls.

Cooking Tips for Perfect Mushroom & Leek Risotto

• Clean mushrooms properly: Wipe with a damp cloth or brush instead of soaking them in water to avoid sogginess.
• Cook mushrooms separately first: Sauté until well browned before adding to the risotto. This concentrates flavor and prevents them from steaming in the rice.
• Cook leeks until they caramelize: Only use the white and light green parts, and cook them slowly over low heat so they soften and sweeten without browning.
• Toast the rice: Briefly cook the rice in fat (butter or olive oil) until the edges turn translucent — this improves texture and flavor.
• Add hot stock gradually: Keep stock warm and add it a ladle at a time, stirring frequently to release starch evenly.
• Don’t rush it: Risotto rice should take about 30 minutes until it really softens and becomes creamy, so take your time; rushing leads to undercooked centers or soupy results.
• Finish off the heat: Stir in butter and Parmesan at the end (mantecatura) for a glossy, creamy finish.
• Rest briefly: Let the risotto sit for 1 minute before serving to allow the texture to settle.

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The Origin of Risotto

Risotto originates in northern Italy, particularly the regions of Lombardy, Piedmont, and Veneto, where short-grain rice varieties like Arborio, Carnaroli, and Vialone Nano have been cultivated since the Middle Ages. The defining technique—slowly cooking rice while gradually adding warm stock—was developed to coax out the rice’s natural starches, creating risotto’s signature creamy texture without the use of cream.

Mushroom Risotto

Mushroom risotto (risotto ai funghi) became popular due to the abundance of wild mushrooms in northern Italian forests. Porcini mushrooms, in particular, have long been prized for their deep, savory flavor, making them a natural match for the richness of risotto. This variation highlights Italy’s tradition of using seasonal, foraged ingredients to elevate simple staples.

Leek in Risotto

Leeks, milder and sweeter than onions, are commonly used in northern Italian cooking, especially in cooler climates where they grow well. When used in risotto, leeks provide a gentle sweetness and soft texture that complements earthy mushrooms without overpowering them.

Mushroom & Leek Risotto

Mushroom and leek risotto is a natural evolution of regional Italian cooking — combining forest flavors with cultivated vegetables. While not tied to a single historic recipe, it reflects the Italian philosophy of cucina povera: using humble, local ingredients and careful technique to create something deeply satisfying.

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What Mushrooms to Use

We used white button mushrooms. They’re cheap, easy to prepare and offer plenty of mushroomy flavor that works perfectly with this risotto recipe. Here’s a few other mushroom variety suggestions and each brings different textures and flavor depths, plus some tips on how to get the most flavor from your mushrooms.

🍄 Classic & Flavorful

• Cremini (Baby Bella) – Earthy, reliable, and easy to find.
• Portobello – A mature cremini with bold, meaty flavor. Slice thick for hearty bites.
• White Button – Mild but good when combined with stronger mushrooms.
  

🍄 Deep, More Intense Flavor

• Shiitake – Smoky, woodsy notes; remove stems if too tough.
• Chestnut Mushrooms – Rich, nutty taste; great texture.
• Oyster Mushrooms – Delicate and slightly sweet; add toward the end so they don’t fall apart.
  

🍄 Gourmet & Earthy

• Porcini (fresh or dried) – Fantastic for risotto; dried porcini steeped in warm water makes a flavorful broth/soaking liquid you can use in the risotto.
• Morel (when in season) – An elegant mushroom with a deep, complex flavor.
• Chanterelle – Fruity and peppery; adds a gourmet touch.
  

🍄 Combinations for Best Flavor

Mixing different mushrooms elevates the dish:

• Cremini + Shiitake
• Porcini (dried) + Oyster
• Morel + Chestnut
  

🍄 Tips for Risotto Mushroom Prep

• Sear in butter/oil to develop browning and boost flavor.
• Use porcini soaking liquid (strained) to replace part of your stock for an extra umami punch.

Add delicate mushrooms last so they don’t overcook.

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Best Rice for Making Risotto

For the creamy, perfectly textured risotto you want rice that’s high in starch and can absorb a lot of liquid without turning to mush. The best varieties are:

🍚 Top Choices for Risotto

• Arborio – The classic choice; widely available, with good creaminess and a chewy center.
• Carnaroli – Chefs’ favorite — higher starch content than Arborio, creamier results, and holds its shape beautifully.
• Vialone Nano – Shorter grain with excellent liquid absorption; prized in northern Italy for silky risotto.
  

🍚 Other (Less Common) but Good

• Baldo – Italian medium-grain rice with great absorbency and texture.
• Roma – Another Italian risotto rice, similar to Arborio.
  

🍚 Quick Guide

Rice Type	Creaminess	Holds Shape	Availability
Carnaroli	⭐⭐⭐⭐	⭐⭐⭐⭐	Medium
Vialone Nano	⭐⭐⭐⭐	⭐⭐⭐	Lower
Arborio	⭐⭐⭐	⭐⭐	High

🍚 Tip for Best Risotto

• Toast the rice briefly in butter/oil before adding liquid — this helps the grains release starch evenly.

Add warm stock gradually, one ladle at a time while stirring — this builds the characteristic creamy texture.

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More Italian-American Recipes We Love

• 30‑Minute Creamy Chicken Pasta
• One Pot Italian Chicken Thighs Recipe
• Creamy Garlic Chicken with Leek and Parmesan
• Chicken Tagliatelle Pasta With Sun‑Dried Tomatoes

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What Stock to Use

The stock you use has a big impact on the final flavor of risotto. Here’s how to choose the best one, depending on the type of risotto you’re making:

🥣 Best Stocks for Risotto

• Chicken stock – The most common and versatile choice. It’s flavorful without overpowering the rice or other ingredients.
• Vegetable stock – Ideal for vegetarian risotto or delicate mushroom risotto. Choose one that’s light and not dominated by strong vegetables (like cabbage or broccoli).
• Mushroom stock – Excellent for mushroom risotto; deepens the earthy flavor. You can also boost veggie stock with dried porcini soaking liquid.
• Seafood stock (fumet) – Best for seafood risotto; light, aromatic, and complementary to fish and shellfish.
  

🥣 What to Avoid

• Beef stock – Usually too strong and heavy for risotto.
• Highly seasoned or salty stock – It’s easy to over-salt since the stock reduces as you cook.
  

🥣 Homemade vs Store-Bought

• Homemade is best if you have it — cleaner flavor and better balance.
• Store-bought works well if it’s low-sodium. Warm it before adding to the rice.
  

🥣 Pro Tips

• Keep the stock hot while cooking — cold stock slows cooking and affects texture.
• For mushroom risotto: use vegetable or chicken stock + porcini soaking liquid for extra umami.
• Taste and adjust seasoning only at the end.
  

Quick rule of thumb:

• Mushroom risotto → Vegetable or chicken stock
• Classic risotto → Chicken stock

Seafood risotto → Seafood stock

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Nutrition Facts (Per Serving)

Estimated values — based on 4 servings

Nutrient	Amount	% Daily Value*
Calories	540 kcal	27%
Total Fat	22 g	28%
Saturated Fat	13 g	65%
Cholesterol	55 mg	18%
Sodium	780 mg	34%
Total Carbohydrates	62 g	23%
Dietary Fiber	4 g	14%
Total Sugars	5 g	—
Protein	16 g	32%
Calcium	320 mg	25%
Iron	3.1 mg	17%
Potassium	620 mg	13%

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

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FAQs- Mushroom Risotto – Risotto ai Funghi

What rice is best for mushroom risotto?

Arborio, Carnaroli, or Vialone Nano are best. Carnaroli is preferred by many chefs for its creaminess and ability to hold shape.

Can I make mushroom risotto vegetarian?

Yes. Use a light vegetable or mushroom stock, and finish with vegetarian Parmesan or an alternative cheese.

Should I wash mushrooms before cooking?

Avoid washing under running water. Instead, clean them with a damp cloth or soft brush to prevent excess moisture.

Can risotto be made ahead of time?

Risotto is best served fresh, but you can par-cook it about 75% of the way, cool it, and finish with stock just before serving.

Why is my risotto gluey or mushy?

Overstirring, adding stock too quickly, or using the wrong rice can release too much starch, leading to a gummy texture.

Can I freeze mushroom risotto?

Freezing is not recommended, as the rice texture becomes grainy when thawed.

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