Who doesn’t love a savoury and creamy risotto with the earthy flavour of mushrooms? This Italian dish is a favourite for many, but knowing which variety of mushrooms to use can be the best way to make it. While there are many to choose from while preparing a mushroom risotto recipe, some of the most widely-used and flavourful varieties are portabella, shiitake, and porcini.
Portabella Mushroom Risotto
Portabella mushrooms are often called ‘plant-based’ meat, and there are several reasons for that. While portabella mushrooms do not taste the same as meat, they are very thick in texture. In terms of the taste, both portabella mushrooms and meat have umami flavour. While portabellas, and mushrooms in general, do not have as much protein as meat does, they are a good source of protein. About 100 grams of portabella mushrooms contain 4% protein.
Shiitake Mushrooms Risotto
Shiitake mushrooms are extensively used in Asian cuisine. This variety of mushrooms has Asian roots but being very versatile and delicious; they are a popular pick for the famous recipe of Italian risotto. Shiitake mushrooms usually have a large brown cap with a soft and sponge-like texture perfect for a mushroom risotto recipe. This mushroom variety will surely remind you of meat when cooked as it has a similar flavour profile.
Porcini Mushrooms Risotto
If you want a risotto with the flavours of wild mushrooms, then porcinis are one of the best choices. Porcini mushrooms have a somewhat nutty flavour and a slightly reddish-brown colour. The taste of porcini mushrooms is quite intense, and the texture of fresh porcini mushrooms is quite delicate. Nonetheless, they are appropriate for a variety of dishes. Porcini is also one of the few mushroom varieties that does not turn brown when cut.
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