And what of the burrata, whose creamy heart envelops and mantecates the risotto, giving it a soft, melt-in-the-mouth consistency.

Ingredients for mushroom risotto for 2 people

Approximately 160 g of Carnaroli or Sant'Andrea rice
8–10 g of dried porcini mushrooms
100 g of fresh honey mushrooms or chanterelles
100 g of burrata
8–10 boiled chestnuts
1/2 onion
1.5 l of vegetable stock
1 sprig of fresh rosemary
extra virgin olive oil
salt and pepper

Risotto ai funghi — Many of the ingredients in our risotto come from the forest © Beatrice Spagoni

Method

Begin preparing the mushroom risotto with chestnuts and rosemary burrata by bringing the stock to the boil. Meanwhile, clean the mushrooms very gently, removing the base and any dirt from the surface with the help of a soft brush or a sheet of kitchen paper, then cut them in half or into quarters.

Risotto funghi — Clean and slice the mushrooms for the risotto © Beatrice Spagoni

Soak the dried mushrooms in cold water. Peel the onion and slice it finely, then sauté it in a saucepan suitable for risotto. Meanwhile, drain the softened porcini, squeeze them gently and chop them roughly. Once the onion is golden, add the chopped porcini, season lightly with salt, let them absorb the flavours for a few minutes, then add the other mushrooms and allow them to absorb the flavours as well. Add the rice, stir it well into the sautéed mushroom base, let it toast for a few minutes, then add 1 or 2 ladlefuls of hot stock. Break the boiled chestnuts into pieces and add them to the rice. Continue cooking the risotto for approximately 20 minutes, adding warm stock as needed. At the end of cooking, remove the mushroom risotto from the heat, mantecare it with the burrata cut into small pieces, and flavour it with chopped rosemary needles. After 2–3 minutes, serve the mushroom risotto still steaming and stringy.

Mushroom risotto with chestnuts and rosemary burrata, the recipe