Making the Best Risotto Al Mushrooms

bigboyrecipe2015
30 minutes ago
4 min read

Among the many classic Italian dishes, risotto always captivates countless food lovers with its creamy texture and rich flavours. And the "Extra Rich Wild Mushroom Risotto" we're introducing today is definitely not your ordinary mushroom version—it's like a meticulously planned flavour party, making you want to take one bite after another, unable to stop.

The Secret of the Broth: Ultra-Concentrated Wild Mushroom Essence

The biggest secret of this dish lies in the broth. The chef cleverly soaks precious dried mushrooms like porcini and chanterelles to create an ultra-rich stock, then blends the fragmented mushroom pieces into it, forming an intense "earthy" mushroom aroma—that deep, soil-like wild flavor that makes your mouth water at the first whiff. Compared to simply sautéing fresh mushrooms, this broth allows every grain of rice to fully absorb the mushroom's essence, filling your mouth with intense wild mushroom taste when you bite in, yet without being overly heavy.

Sweet and Sour Surprise: The Finishing Touch of Blackberry Balsamic Sauce

To make this risotto even more outstanding, it naturally needs some extra "supporting actors." First up is the homemade blackberry balsamic sauce: fresh blackberries are boiled, blended, and strained, with a touch of sugar and balsamic vinegar added to create a slightly thick texture. When drizzled over the steaming hot rice, that sweet-and-sour fruit aroma instantly breaks through the richness of the mushrooms, bringing a fresh surprise—like suddenly tasting a wild berry in the forest, perfectly balanced.

Luxurious Upgrade: The Creamy Magic of Truffle Cheese Foam

Another highlight is the truffle cheese foam. Parmigiano Reggiano and Brie cheese are melted with cream and truffle oil, blended into a smooth sauce, then loaded into a whipping siphon charged with N2O—give it a shake, and it turns into light, airy foam. When squeezed onto the rice, that luxurious creamy aroma and the unique scent of black truffle slowly release, enveloping every bite of rice, instantly elevating the whole dish to Michelin-level indulgence—even without a siphon, the cheese sauce straight up is just as delicious!

From Al Dente Risotto to Perfect Plating

The cooking process is a bit advanced, requiring patience to gradually add the broth and stir to release the starch, but the results are absolutely worth it. The rice is cooked to al dente, with a slight firm core in the middle, yet the outer layer is creamy and smooth; topped with high-heat sautéed fresh king oyster mushrooms and rehydrated dried ones, offering a crisp and juicy texture. The entire dish is meat-free, so vegetarian friends can enjoy it fully without feeling it's monotonous at all.

The Ceiling of Mushroom Dishes for Festive Magic

If you're looking for a dish perfect for Christmas or holiday gatherings to impress guests, this extra rich wild mushroom risotto is absolutely the top pick. It's not only visually elegant and tempting (tap the bottom of the plate, and the rice spreads out like waves naturally), but it also delivers multi-layered flavors: the depth of mushrooms, the liveliness of the fruit sauce, and the luxury of the foam, all perfectly intertwined. Once you've tried it, you'll know what "the pinnacle of mushroom dishes" means! Give it a try at home next time—guaranteed to have your guests raving～

Watch the video below now! Scroll down for a detailed written recipe and instructions.

Ingredients (serves 6)

Basic Ingredients:

Dried wild mushrooms	60g
Water	2L
Shimeji mushrooms	150g
Onion	2 each
Arborio rice	480g
White	200ml
Parmigiano cheese	100g
Salt	to taste
Unsalted Butter	70g
Parsley	to taste

Truffle Cheese Foam:

Brie cheese	100g
Parmigiano cheese	60g
Thickened Cream	150g
Truffle Oil	30g

Blackberry Balsamic Sauce:

Blackberry	125 g
Balsamic Vinegar	15 g
Sugar	25 g
Water	120 g
Agar Powder	0.5g

Steps

1.

Soak the dried wild mushrooms in water until fully rehydrated.

2.

Make the blackberry balsamic sauce: place the blackberries, balsamic vinegar, sugar, and lemon juice into a saucepan and simmer over low heat for 5 minutes. Transfer to a blender, blend until smooth, then strain to obtain a smooth sauce. Set aside.

3.

Make the truffle cheese foam: place all the ingredients into a saucepan and bring to a boil. Remove from heat and blend with a hand blender until smooth. Transfer to a siphon, charge with one N₂O cartridge, shake well, and set aside.

4.

Clean the shimeji mushrooms; finely chop the onions; finely chop the parsley.

5.

Remove some of the rehydrated wild mushrooms that remain relatively intact and pat dry. Blend the remaining mushrooms together with the soaking liquid using a hand blender to form a concentrated wild mushroom stock. Set aside.

6.

Pan-sear the shimeji mushrooms and the dried mushrooms until golden. Set aside.

7.

Heat a pan over medium-low heat, add oil and onions, and cook until the onions are soft. Stir in the Arborio rice. Add the white wine and cook until almost fully evaporated. Gradually add the mushroom stock, 1–2 tablespoons at a time, allowing the rice to slowly absorb the liquid. Add more stock just before it dries out each time.

8.

After adding the final portion of stock, the rice should be about 70–80% cooked. Add the Parmigiano cheese and salt, and cook until the liquid becomes creamy and thick.