A traditional mushroom risotto recipe made with dried porcini mushrooms is easy to make when you have Nonna Box! This subscription box brings you the flavors of Italy every month. My box contained the ingredients for this yummy mushroom risotto.
This creamy mushroom risotto is exactly what you might have had at your Italian nonna’s (grandmother’s) house when you visited her in central Italy… IF you would have had an Italian nonna who lived in central Italy.
Disclosure: I was supplied with my Nonna Box for free so that I could share my thoughts. All opinions are my own. This post contains affiliate links.
If you are in a hurry click here to go straight to the classic mushroom risotto recipe.
When Nonna Box contacted me and asked me to check out one of their boxes and share with y’all I was a little skeptical. The only subscription box service I subscribe to is a fashion box because I hate choosing clothes. THAT’S a whole ‘nother story and this isn’t a fashion blog.
Which is pretty obvious if you know me in real life. #Notaclotheshorse
It’s also pretty obvious that I have ADD. Sorry. Back to Nonna Box.
I Loved My Nonna Box
I told them I’d be happy to try it but no promises because I didn’t want to encourage y’all to get a box with nothing in it that you’d actually use. Been there. Done that.
When the box came it was full of really cool stuff. Stuff that I’d use. Stuff that I probably wouldn’t have tried myself. Plus it had several cards introducing this month’s region, and the nonna that inspired the box. I pulled each thing out and looked at it, I read the cards, and the recipes, then I put all the stuff back. A half hour later my kids were pulling stuff out of the box, reading the recipes, and talking about Italy.
A homeschooling moment even though I don’t homeschool anymore.
One of the best things about Nonna Box is that a real person inspires the box. You get her story and her recipes. The nonna introduced in this shipment was Nonna Maddalena. She has 4 kids and 6 grandkids and she grew up in Saluzzo. She worked in her father’s clinic where patients often traded food for services. There’s much more about her but this post isn’t about Nonna Maddalena. I will say that it’s one of the things I liked best about the box — it was a connection with a person.
The other aspect of the box that I really liked was the information about the region that this particular box came from. It’s the homeschool mom in me but I would have loved doing a unit study on Italy with one of these boxes as the center.
What’s in a Nonna Box?
Let’s talk about the ingredients.
While you might be able to collect some of these things at imported food stores and gourmet shops I don’t think it would be easy. If you’re like me you wouldn’t event think about it because you wouldn’t know that many of them existed. The items I got in my box were all full sized — the Mushroom Risotto recipe made enough for 8 people for sure. Maybe more.
- Dry Porcini Mushrooms
- Fizzy Italian Soda (Elderberry)
- Zabajone Moscato Cream
- Battifollo (cornmeal cookies)
- Dandelion Honey
- Carnaroli Rice
Also included were recipes for Risotto can Funghi Porcini (mushroom risotto – main ingredients included ),Bagna Cauda (a dip – none of the ingredients included), Bunet (a steamed pudding – none of the ingredients included). The cookies were described and it was suggested that they be dipped in the moscato cream. Each ingredient has a card that talks about the Italian way of using it.
I loved it.
Recipes Are Easy to Follow
The mushroom risotto recipe was easy to follow, although there were a couple of changes I’d like to see. The recipe called for “1 glass white wine”. I had no idea how much 1 glass was, I mean, I fill my glass right up which is way more than a cup. It would have been better if it said how many ounces or 1 cup, or whatever. A cup worked fine for me. On a similar note the recipe called for “half a white onion”. Onions vary wildly in size around here so it would have been nice to know it was 1/2 a cup or 1 cup or whatever. I like onions a lot so I went with about 3/4 a cup.
Other than that the recipe was very straightforward and easy to follow. I’ve made risotto before but it was laid out well enough that any beginner could make it successfully.
Obviously you won’t have the imported ingredients from the box but you can make this risotto, too. The carnaroli rice was a little different than the arborio that I am used to but either would be fine.
Head over here want to get your own Nonna Box !
Classic Mushroom Risotto Recipe
Mushroom Risotto Recipe
- 1 32- ounce box vegetable stock, I used chicken stock
- 4 cups water
- 2 ounces dry porcini mushrooms
- 2 tablespoons butter
- 3/4 cup diced white onion
- 2 cups carnaroli or arborio rice
- 1 cup white wine, I used Pinot Gris
- Parmigiano reggiano cheese
- Add the stock and 4 cups of water to a large pan.
- Bring to a boil then turn down the heat to keep it simmering.
- Add the mushrooms to enough warm water to cover.
- Set aside for about 10 minutes.
- Melt the butter in a large, heavy skillet.
- Add the onion and cook slowly until they are soft, stirring often.
- Drain the mushrooms and add them to the onion in the pan.
- Cook, stirring often, for 2 minutes or so.
- Add the rice and cook, stirring so the rice is covered in butter, for about 2 more minutes.
- Add the white wine and cook until it has evaporated.
- Add the broth and water mixture, 1/4 cup at a time, stirring until it has been fully absorbed before adding the next 1/4 cup.
- Continue until the rice is al dente and a creamy sauce has formed. This takes about 30 minutes but you may not need all of the stock mixture. I did.
- Remove from heat and stir in the Parmigiano reggiano cheese.
- Season to taste with salt and pepper and serve hot.