An Autumn Recipe: How To Make Italian Mushroom Risotto

Sara Quaglia Shares A Must-try Meal The Whole Family Will Love

Autumn is just around the corner, so it’s time to get your fall decor out and learn new seasonal recipes for the months ahead. Sara Quaglia shares a recipe even her little children love.

Keep reading to learn how to make her delicious Italian mushroom risotto.

Autumn is one of my favourite seasons, if not THE favourite. For me, September is when a new year starts. It’s the time for projects and ideas. The time to fill your wardrobe with cosy knitwear and create a welcoming atmosphere indoors.

I always decorate my house for autumn because I adore adding dried hydrangeas, pumpkins and candles. I take inspiration from the Americans who seem to be the masters of autumnal decor.  Anyone that knows me, knows that I’m not a big fan of cooking, nor is it something I shine at. However there are some dishes that are part of my traditions and I take joy to make them, as they remind me of my childhood in Italy.

Where I’m from, in September and October, a lot of villages host autumn fairs where you can buy seasonal products such as truffles, mushrooms, chestnuts and, of course, pumpkins. I remember as a child, I would often attend those fairs on a Sunday, and afterwards we’d head to my grandmothers for a huge Sunday lunch.  Being an expat means that it’s hard for us to have family gatherings, however, when the days are getting shorter, I take great pleasure in cooking with my children. They love it, but they eat all the ingredients, so I always have to account for some extra!

One of my favourite autumnal dishes is a mushroom risotto — we make it so often in Italy. I thought it would be lovely to share the recipe with you so that you can try it as well.

Ingredients For 6 Servings

* 400 gr. (14 oz.) of rice
* 400 gr. (14 oz.) of mushrooms
* 100 gr. (7 tbsp.) of butter
* Olive oil as needed
* Garlic
* One yellow onion
* A liter (4 1/4 cups) of vegetable broth
* 1 glass of good white wine
* 100 gr. (7 tbsp.) of Parmesan cheese
* Salt and pepper
* Parsley
* 100 ml. (1/2 cup) heavy cream


Add the oil, the crushed garlic, the chopped onion and half of the butter in a big pan, let it fry until golden. Add the rice and the glass of wine and stir for 5 minutes.

Start adding the broth little by little and keep stirring, after 5 minutes you can add your fresh mushrooms.

Keep stirring and slowly pour in the cream. Continue adding the broth as needed and let the rice cook for another 15 minutes. Make sure to stir continuously to avoid that the rice sticks together.

When the rice is ready, turn off the stove. Add salt and pepper as needed, add the fresh parsley, the Parmesan cheese and the rest of the butter. Let the rice rest for 5 minutes, stir and it’s ready to be served!

Enjoy it with a glass of red wine!

Creating The Perfect Autumn Look

As you can see, to give my kitchen that cosy look I used the Laura Ashley autumnal range: it fits my  style perfectly with country vibes and all things pretty. It’s a great idea to have the Cockerel Measuring Jug placed in the center of the table and use it as a flower vase. My grandmother used to lay similar displays on the table and I love the idea.

Finally, to keep the kitchen in a proper order, the Set of 2 Fox Tea Towels are the most stylish design ever. I’m in love with their adorable designs and they look so posh too!

As always, Laura Ashley offers the most stylish range to decorate and to make your home a cozy, family friendly place where you can’t wait to spend some quality time with your loved ones.

What do you love most about this recipe?  Let us know your thoughts over on our social media accounts @LauraAshleyUSA or in the comments below.

Leave a Reply

Your email address will not be published. Required fields are marked *