Mushroom Risotto with Champignon and Chiodini

Name: Mushroom Risotto with Champignon and Chiodini
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Carnaroli rice 1 ¼ cup; Honey mushrooms 2 cups; Champignon mushrooms 3 cups; Onions ½; Butter 3 tbsp; Water 4 ¼ glasses; White wine 1.75 oz; Parsley (to chop) to taste; Extra virgin olive oil to taste; Fine salt to taste; White pepper to taste; Parmigiano Reggiano PDO cheese to grate 2.1 oz; Butter cold 3 tbsp

it de es fr br

488

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 488
Carbohydrates g 49.7
of which sugars g 1.5
Protein g 12.3
Fats g 25.8
of which saturated fat g 13.3
Fiber g 5.4
Cholesterol mg 63
Sodium mg 410

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Fabio Abbattista

So... Here's the deal: if you're craving a taste of Northern Italy, this mushroom risotto is your go-to. Really good stuff. It's like capturing the core of autumn anytime you want. In places like Lombardy and Piedmont, folks totally get it. They know the magic of a great risotto is in keeping it simple. Using earthy champignon and honey mushrooms, or chiodini, this dish brings that classic woodsy vibe—almost like porcini, but way more accessible year-round.

Italians are super resourceful, often making broth from leftover mushroom stems. This clever trick not only reduces waste but, to be honest, it adds this extra richness you’ll love. The result? A creamy risotto that’s so moist and satisfying, thanks to the perfect combo of butter, cheese and that deep mushroom taste. Pretty simple.

The beauty of this dish is its versatility. Some regions mix in dried mushrooms or even add sausage for something heartier. Others might throw in saffron, pumpkin, or taleggio cheese for a twist. And you know what? This adaptability makes champignon risotto and honey mushroom risotto total favorites. They let you get creative with whatever's on hand.

Each spoonful is silky, with a hint of nutty goodness and a touch of sweetness from onions and wine cooked down. And look, the texture is key—never mushy, never dry. It's that creamy consistency everyone craves.

Even though it feels special, this homemade risotto is surprisingly easy to make. Whether you're using fresh stuff from the store or mixing what you’ve got at home, mushroom risotto promises big flavors and a cozy vibe. Serve it on a chilly night or whenever you need that comforting splash of Northern Italian cuisine. Every bite delivers a savory delight that warms the soul—bringing a bit of Italy to your table, celebrating simple yet hearty meals. Seriously good.

INGREDIENTS

488

Calories per serving

Carnaroli rice 1 ¼ cup (340 g)

Honey mushrooms 2 cups (200 g)

Champignon mushrooms 3 cups (200 g)

Onions ½

Butter 3 tbsp (40 g)

Water 4 ¼ glasses (1 l)

White wine 1.75 oz (50 g)

Parsley to taste - (to chop)

Extra virgin olive oil to taste

Fine salt to taste

White pepper to taste

For Creaming: Parmigiano Reggiano PDO cheese 2.1 oz (60 g) - to grate; Butter 3 tbsp (40 g) - cold

Preparation

How to prepare Mushroom Risotto with Champignon and Chiodini

To prepare the risotto with champignon and chiodini mushrooms, start by cleaning the champignons: remove the end of the stem 1, then peel them using a small knife 2 starting from the base of the cap and gently pulling the skin towards the center. Then remove the stems 3 and set the scraps aside because they will be used to make the broth.

Now take care of the chiodini mushrooms: remove the end of the stem, which will be too earthy, and keep only the middle part 4 that will be used to make the broth together with the champignon stems; for the risotto, dice the upper part 5. At this point, take care of the mushroom broth, then put the scraps in a saucepan 6.

Pour the water 7 and let it simmer for about 30 minutes. Meanwhile, dice the champignon heads 8 and finely chop half an onion 9.

Take a large saucepan that will be used for cooking the risotto, add the butter and let it melt gently. Then add the onion 10 and let it brown before adding the mushrooms 11. Cook over medium-high heat for 5 minutes, stirring occasionally and ensuring that the mushrooms do not release liquids. At this point, add the rice 16 and toast it by stirring often.

After a few minutes, deglaze with the white wine 13. Once the alcoholic part has completely evaporated, take a couple of ladles of hot broth 14 and strain it with a sieve directly into the saucepan 15.

Season with salt 16 and continue cooking for about 13 minutes, occasionally wetting with the strained hot broth until it is cooked. Always wait for the liquid to be absorbed before adding more. At this point, turn off the heat and cream the risotto first with the butter 17 and then with the Parmigiano Reggiano PDO, stirring carefully to combine everything 18.

Finely chop the parsley 19. Finish the rice with ground white pepper 20, chopped parsley, and a drizzle of oil 21.

Mix again 22 and adjust the risotto's consistency by adding more broth if necessary 23. Your risotto with champignon and chiodini mushrooms is ready to be served hot 34!

Storage

We recommend consuming the risotto with champignon and chiodini mushrooms as soon as it's ready. Alternatively, it can be stored for one day in the refrigerator.

Freezing is not recommended.