Do you want a nice mushroom dish but can’t find them fresh? Try making one risotto with frozen mushrooms!
They are just as excellent as the fresh ones, you just need to know how to cook them best!

As? Below you will find the step by step recipeand if you scroll through the article, we’ll also give you some straight ahead to make it even tastier.

Frozen mushroom risotto: the recipe

Ingredients

• 350 g of frozen mushrooms
• 320 g of Carnaroli rice
• 1 onion
• ½ liter of vegetable broth
• 2 tablespoons of olive oil
• butter to taste
• Salt to taste
• pepper as needed
• white wine to taste
• chopped parsley to taste
• Parmigiano Reggiano DOP to taste

Method

1. First, chop the onion finely, take a pan and brown it with a drizzle of extra virgin olive oil.
2. Add the still frozen mushrooms, cook them until they thaw, add a glass of white wine and continue cooking for another quarter of an hour.
3. In another pan, dry toast the rice for a few seconds, then add it to the pan with the mushrooms.
4. Proceed with cooking the risotto, adding the vegetable broth a little at a time. Once the rice is cooked, season with salt, add a sprinkling of chopped parsley, a knob of butter for creaming and then a sprinkling of grated cheese.
5. Turn off the heat and serve hot.

How to cook frozen mushrooms?

Fresh mushrooms cleaned and immediately placed in the freezer in the pan directly from frozen. Defrosting them and then using them would be a serious mistake: your mushrooms would absorb all the water released during defrosting and would become very soft. Simply brown a clove of garlic with a little oil in a pan, add the still frozen mushrooms and sauté them in the pan. for about 15 minutes. A pinch of salt, a little parsley to taste and they are ready to taste.

Other useful tips for preparing risotto