Mushroom and chickpea risotto

Name: Mushroom and chickpea risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italy
Ingredients: 320 g arborio or carnaroli rice; 400 g button mushrooms, sliced; 20 g dried porcini; 1 tin chickpeas (240 g drained); 1 onion, finely chopped; 2 garlic cloves, chopped; 100 ml dry white wine; 1.2 L hot vegetable stock; 3 tbsp olive oil; 30 g butter; 60 g grated parmesan (or nutritional yeast for a vegan version); Chopped flat-leaf parsley; Salt and pepper

Local name : Risotto ai funghi

A creamy risotto with button mushrooms and dried porcini, with chickpeas added to make it a full meal.

Gluten-free#rice#mushrooms#parmesan#chickpeas#northern Italy

Photo : Number55 · CC BY-SA 3.0

Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
Difficulty: Medium

Method

Soak the porcini in 200 ml hot water for 15 minutes. Drain, keeping the liquid, and chop them.
Fry the button mushrooms in 1 tbsp oil over high heat until golden. Salt and set aside.
In a wide pan, sweat the onion and garlic in the remaining oil for 5 minutes. Add the rice and toast for 2 minutes.
Pour in the wine and let it evaporate. Add the porcini and their strained liquid.
Add the stock a ladle at a time, stirring, waiting for each to be absorbed before adding more. Allow 18 minutes.
Add the mushrooms and chickpeas for the last 5 minutes. Off the heat, stir in the butter and parmesan, cover for 2 minutes. Serve with parsley and pepper.

Risotto should be all’onda: it ripples on the plate. If it is too stiff, add a ladle of stock at the last moment.

Nutrition · per serving

Calories: 654 kcal
Protein: 18.2 g
Fat: 23.3 g
Carbohydrate: 90 g
Fibre: 7.8 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

What does all'onda mean?

It describes the texture you are after: the risotto should ripple when you tilt the plate, neither stiff nor soupy. If it is too firm at serving time, a ladle of hot stock stirred in off the heat brings it back.

Do I really need to add the stock a ladle at a time?

Yes, that rhythm of absorbing and stirring is what draws starch out of the rice and creates the creaminess, with no cream added. Pouring it all in at once is closer to a pilaf: the grains cook, but nothing binds the dish.

How do I make a vegan version?

Use nutritional yeast in place of the parmesan, as the ingredient list allows, and good olive oil or margarine instead of the final butter. Keep the off-heat finishing step, covered for two minutes, which is what makes it creamy.

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