Este risotto de cogumelos é a definição de comida de conforto. A técnica de assar os cogumelos antes de os juntar ao arroz intensifica o seu sabor a terra, criando um prato com uma profundidade e riqueza incríveis. É uma refeição vegetariana substancial e elegante, perfeita para um jantar acolhedor.

Ingredientes

  • Risotto Branco
  • Limão
  • Cogumelos Frescos Brancos
  • Cogumelos Frescos Shittake
  • Limão
  • Manjericão Fresco
  • Tomilho Fresco

Preparação

  1. Num tabuleiro de ir ao forno, junta-se os cogumelos, Alho, o tomilho e manteiga, e envolvem-se em azeite. Levam-se ao forno, deixa-se cozinhar bem.
  2. Quando estamos no último passo a juntar a manteiga e parmesão ao risotto, junta-se o preparado de cogumelos, salsa bem picada e sumo de limão.
  3. Tapa-se durante 2 minutos e aí está um prato vegetariano que não dá para emagrecer!

For a masterclass in comfort food, here is the English version of this recipe.

Mushroom Risotto

This is a classic for a reason. Creamy, savoury, and deeply satisfying, mushroom risotto is the ultimate Italian comfort food. This recipe elevates the classic by roasting the mushrooms separately with garlic and thyme before adding them to the rice. This simple step concentrates their flavour, drawing out a wonderful nutty, earthy depth that permeates the entire dish.

The recipe calls for a mix of white and shiitake mushrooms, which provides a great balance of familiar flavour and a richer, more ‘umami’ taste. The secret to any good risotto is patience: adding the hot stock gradually and stirring allows the rice starches to release slowly, creating that signature creamy texture without adding a lot of cream. The final flourish of fresh parsley and a squeeze of lemon juice cuts through the richness and brightens the whole dish up.

While the original recipe assumes you have a basic white risotto on the go, this version provides the full method from scratch. Don’t be intimidated; it’s a straightforward and rewarding process. For the best results, use a high-quality Arborio or Carnaroli rice and a good, flavourful vegetable stock.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 250g mixed mushrooms (e.g., white and shiitake), cleaned and sliced
  • 2 cloves garlic, minced
  • A few sprigs of fresh thyme
  • 300g Arborio or Carnaroli rice
  • 1 shallot or small onion, finely chopped
  • 125ml dry white wine
  • 1.2 litres hot vegetable stock
  • 50g Parmesan cheese, freshly grated
  • 2 tbsp butter, cubed
  • A handful of fresh parsley, chopped
  • Juice of half a lemon
  • Salt and freshly ground black pepper

Method

  1. Preheat your oven to 200°C (180°C Fan). On a baking tray, toss the sliced mushrooms with the olive oil, minced garlic, and fresh thyme sprigs. Season with a little salt and pepper. Roast for 15-20 minutes until the mushrooms are cooked and slightly caramelised.
  2. While the mushrooms are roasting, begin the risotto. In a wide, heavy-based pan, melt 1 tbsp of butter over a medium heat. Add the finely chopped shallot and cook gently for 5-7 minutes until soft and translucent, but not coloured.
  3. Add the rice to the pan and stir for one minute until the grains are coated in the butter and turn slightly translucent at the edges.
  4. Pour in the white wine and let it bubble away, stirring until it has been fully absorbed by the rice.
  5. Start adding the hot stock, one ladleful at a time. Stir continuously and wait for each addition to be almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is cooked but still has a slight bite (al dente).
  6. Once the rice is cooked, remove it from the heat. Add the roasted mushrooms (reserving a few for garnish if you like), the 2 tbsp of cubed butter, the grated Parmesan, the chopped parsley, and the lemon juice.
  7. Stir everything together vigorously. Season with salt and pepper to taste. Cover the pan and let it rest for 2 minutes. This final step, the ‘mantecatura’, creates the perfect creamy consistency. Serve immediately, garnished with a few extra mushrooms and a sprinkle of Parmesan.