I first shared this Portobello risotto recipe in 2010. I remember that at the time I did it with regular Canilla or Valencia rice. The reason? I’m convinced that one has to cook with what one has in the pantry.
Today I did it again but this time I used the Carnaroli rice that a friend of mine brought me from Italy. The rice came with a warning: it is superior to the Arborio that Italians use in their risottos. Check my demo video out:
CARNAROLI, AN EXCEPTIONAL RICE…
The truth is that it was a delight. This Carnaroli is an exceptional rice. A special reserve of the Gallo brand. Grown in the rice fields of the Po Valley, between the Alps, the Apennines and the Adriatic Sea. This is the best risotto rice money can buy.
After being matured for three months, this Carnaroli rice is stone milled. This maturing process alone with the traditional stone husking, changes the structure of the starch. The result is a less sticky grain, ideal for risottos.
…AND AN EXTRAORDINARY COOK…
But also this Portobello mushroom risotto is irresistible because of the delicious recipe I’m sharing today. This was one of those wonders that I inherited from my dear Piedad de Julio.
Piedad is an extraordinary cook. She was born and raised in the Caribbean Colombian Coast. I had the pleasure of meeting her while in Venezuela. Being a country girl, Piedad was blessed with the gift of cooking. A true modern ‘Babette‘, she makes a fête of everything.
She knows all the secrets and principles and techniques of the culinary science. She masters the art of combining textures, colors and flavors. She’s the queen of improvisation. She can make a State dinner in record time. Everything that comes out of her kitchen is a masterpiece. A cook by trade, Piedad creates and recreates masterpieces every day.
Ten years ago I had the privilege of having Piedad in my house for a week. I never had so much fun cooking and learning how to cook. Never I did experimented with so many recipes. I was bored, recovering from surgery on both my knees. Suddenly, I was sitting in my kitchen, peeling garlic and chopping onions, and taking notes on my laptop of everything Piedad did.
We exchanged tricks, substituted ingredients and even dreamed of writing a book together. She was so generous that she let me copy the handwritten recipes that she treasured in a worn out notebook.
HOW TO MAKE PORTOBELLO RISOTTO
This Portobello risotto is Piedad’s version of the classic risotto ai funghi. You can serve it as first course and also as a main course. It pairs perfectly with a merlot. There was a time when I invariably served it preceded by a plantain mousse with Gorgonzola cheese.
To make this risotto, following are some utensils and ingredients that you can easily find online through my Amazon Affiliate Program, including:
Here is my recipe. I hope you like it as much as I do.
Portobello Risotto
Ingredients
- 5 tablespoons salted butter
- 1 cup onion coarsely chopped
- 4 cups of Portobello mushrooms cut into thick slices
- 1 ½ cup of Arborio or Carnaroli rice
- 2 cups of white wine
- 3-4 cups of beef broth
- Parmesan cheese I used Parmigiano Reggiano
- 2 tablespoons of parsley finely chopped
Instructions
- In a large skillet, melt butter over medium heat.
- Sauté the onion 4 to 5 minutes, until wilted.
- Add the mushrooms and sauté for 3 to 4 minutes.
- Add the rice and cook for another 3 minutes.
- Add 1 cup of wine and cook, stirring occasionally, until the liquid is almost absorbed.
- Add the rest of the wine and continue cooking and stirring until the wine is almost absorbed.
- Add the broth, one cup at a time, and continue cooking and stirring constantly. You may have to lower the heat.
- Continue cooking and stirring, until the rice is al dente, always preventing it from drying.
- Serve in bowls, with some freshly grated Parmesan cheese and sprinkle with parsley.
Video
Nutrition
Did you make this recipe?
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Wow, this portobello risotto is amazing. I love the creaminess.
Thank you Silvia!
Thanks for the recipe. I am definitely going to try it! My husband is vegetarian so I’ll just sub with veggie broth. I can’t cook for the life of me. Finding recipes like yours, helps me out a lot.
Plus you have the video! I’m glad this helped you!
Amo el risotto. El mes pasado mi hermana estuvo de visita en Panamá y preparó uno buenísimo. Le voy a enviar ya esta receta para que lo haga también.
Andyyyyyyyyyyy! Dile a Alessa que me pase la rece! I’m also a risotto girl!
Que delicia, amiga. Me lo guardo en el Pinterest de comida italiana para probarlo.
Yesssss!
Wow amiga, tengo que hacer esta receta inmediatamente. De verdad que se ve deliciosa, muero de ganas de hacerla en casa.
Al Chuchi que vaya poniendo manos a la obra! LOL Love you my dear!
Amiga, qué delicia! Como siempre me haces antojar… Mi chico y yo somos fan del Risotto, es una receta que definitivamente vamos a replicar en casa.
This recipe looks so yummy and delicate. I had never made risotto before.
Let’s go and do it Blanquita!
O sea!!!! Quiero probar Ese Carnaroli rice!!!! El risotto debe quedar espectacular!!!!
En Amazon lo consigues… en el post hay un link que te lleva derechito.
Wow, this looks delicious! Thank you for sharing I need to pick up some mushrooms and try making this!
Yesssss!
Looks delicious, I love Italian food but never tried cooking this type of dish. I am going to try this soon. thanks for sharing.
Thank you!
I’ve never made my own risotto before but I really want to give it a try. I’ve bookmarked this recipe!
Thank you my dear!
Oh gosh, this looks so good! It would be great as a side OR a full meal on on its own.
Oh yesss! Thats exactly what I think!
I agree, cook with what is in the pantry. Improvising can make for such a great turnout. This sounds good.
Thank you Rosey!
I love rice, pasta and just carbs in general. But I love love a good risotto. I’m also pinning this recipe so that I have it for later. I will be making this!
My kind of gitl!
That Portobello mushroom risotto looks absolutely tasty and mouthwatering to taste. I have tried some risotto recipe before and I think I’ll give this a try too.
Thank you Angela!
Oh my goodness! This looks incredible! I have never made risotto, but I should try this portobello risotto! I had the BEST risotto in Vegas!
This one is really good. I have 5 o5 6 risotto recipes in this blog but this portobello is my favorite!
I’ve never heard of this recipe before. But as an Asian who loves rice, I might have to try this portobello risottp one day!
I guarantee you this risotto is worth the try!
I love Italian cuisine and this Portobello mushroom risotto looks crazy good! Thank you for the recipe and I hope mine tastes as good as yours look!
Awwwwww…. thank you Tanya!
Not sure we have Carnaroli rice sell over here as it is so special but I am glad to learn this type of rice. I guess I can still use other rice to try out this cuisine.
Yes you can: try Arborio or Valencia, not a long grain rice. Best!
omg this Risotto!!! Looks sooo delicious, will try to cook it for sure. Thank you.
Thank you!
Now, this sounds like an absolutely delicious risotto! I could definitely see myself trying to put this together (I’m not the best cook haha).
Try Sarah, try! LOL
It’s great to have a good friend like that, someone who’s not just a friend but a mentor, who pushes you to be your best. This post was very informative regarding the types of rice; I feel like I learned something! Looks delicious, as well.
Awwwww… thank you Candace!
I’m not usually one for mushrooms but my mom loves them. Will pass this onto her!
Thank you Krysten!
This looks SO good! I just love risotto but I’m always too lazy to make it. One day I should.
Give it a try Amber. This is so worth it!
That looks and sounds amazing and I’m so glad you added onions. As I was reading your post and looking over your photos, I kept thinking this would be amazing with onions, lol. I’ll have to try this recipe sometime in the next week or two.
Of course! Onions are an amazing flavoring agent!
Best risotto ever!! Portobellos are my favorite mushroom. They’re so meaty
Yes they are. I love this risotto so much!
I love this story! I think that is the best way to learn how to cook.
Absolutely!