Mushroom Risotto Stuffed Peppers

Published: Aug 30, 2015 · Modified: Oct 16, 2024 by Marisa Franca · 36 Comments

Mushroom Risotto Stuffed Peppers {Peperoni Ripieni di Risotto ai Funghi} combines portobello and white mushrooms to give the herby risotto filling a rich earthy flavor. Stuffing this delicious combination into sweet bell peppers and then adding a touch of Parmesan cheese on top just makes this entire dish a gastronomical delight.

Mushroom Risotto Stuffed Peppers @ allourway.com

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❤️ Why you'll love this recipe
🛒 Ingredients
🗒 About risotto
🥫 How to make
💭Tips
👩🏻‍🍳 FAQs
📞 Chiacchierata
📝 Recipe
📖 Recipe
💬 Comments

❤️ Why you'll love this recipe

I know you may think it's a pretty fancy term for describing a rice combination, but believe me, it's anything but plain.

All it takes is one taste and you'll see why there is such a fuss.

Ask any Italian if it's a plain rice dish and they'll put their hands together in prayer, look up to the heavens and say:

Mamma mia, ma no! È risotto! ( I don't think a translation is needed.)

🛒 Ingredients

These are all the ingredients you’ll need for these delicious risotto stuffed peppers. The exact amounts are listed in the recipe card below.

Colored sweet bell peppers -- milder than green bell peppers
Chicken stock or vegetable stock -- the liquid is what the rice absorbs
Olive -- fat for sautéing
Portobello mushrooms or cremini mushrooms -- these are the dark brown ones
White mushrooms -- important part of the rice mixture
Shallot or small onion -- for seasoning and flavor
Arborio rice or other risotto rice -- will be one of the main components of the filling
Dry white wine -- lends flavor and a bit of acidity
Chives -- onion flavored herb for savory flavor
Italian parsley -- for flavor and seasoning
Unsalted butter -- adding richness and flavor
Parmesan cheese -- taste and flavor
sea salt to taste -- seasoning
Ground black pepper -- enhance flavor

Not any type of rice will do. There are several varieties of rice that are used especially for risotto, we used Arborio.

🗒 About risotto

Just imagine the little fat rice kernel as an oyster. Now, the shell (outside) part is translucent and inside . . . that's where you'll find la perla (the pearl). You see, the plump little gem's outer layer will quickly release the starches during the cooking and stirring. This is going to create the creamy texture of a perfect risotto while la perla, the inside of the kernel, will remain al dente.

There is a dichotomy to the perfect risotto -- it is both al dente and creamy.

🥫 How to make

There are two schools of thought when it comes to the perfect consistency.

In Italy there are always two schools of thought -- and more -- we just plain love to argue, especially when it comes to food. I believe it's a national past time along with soccer.

One school advocates the perfect risotto as asciutto (dry) which is creamy like cream-of-wheat consistency.

The other school advocates all onda (wave-like), which is very liquid with the consistency of a thick soup. It seems like the risotto using seafood has a tendency to be looser while the risotto prepared with meats and mushrooms is denser.

Even though Italian-style risotto takes prep time and patience, the creamy end result is worth every second of effort. Risotto is very versatile, it can be made as a side dish, frugal meal or it can be a main dish dinner time feast depending on your additional components.

💭Tips

You can be frugal with the addition of common ingredients such as onions and peas. Or you can be extravagant with the addition of lobster and saffron. Everything tastes good in risotto

👩🏻‍🍳 FAQs

What goes well with mushroom risotto?

The best side dishes to serve with mushroom risotto are garlic herb butter roasted chicken, salmon with dill, and roast beef, grilled pork chops.

Do you need to soften peppers before stuffing?

It all depends on your taste. If you like them crunchy, just stuff them with the cooked stuffing and bake. If your stuffing isn't cooked, it will take longer.

What do Italians eat with risotto?

In Italy it is usually served as a complete meal or main dish. Along side of the risotto a small portion of meat or light vegetable dish may also be served.

What is the most famous risotto in Italy?

The most famous risotto recipe is risotto alla Milanese, a special risotto flavored with saffron. You'll find this risotto served with Ossobuco alla Milanese.

📞 Chiacchierata

We ended up making our risotto this way because we already had the sweet bell peppers. Yes, they were part of the overflow in the fridge drawer and needed to be used. But don't you think they make an adorable container for the risotto?

So it was a happily ever after with Mushroom Risotto Stuffed Peppers.

Remember the important rule: Risotto non aspetta per nessuno ( Risotto doesn't wait for anyone).

Un caro saluto e alla prossima.

📝 Recipe

If you'd like the taste of risotto but don't have the time or the correct rice, try our outstanding copycat of Risi e Bisi. We use farro instead of rice and the end result is a rich and creamy dish just like risotto.

📖 Recipe