risotto ai funghi
Risotto ai funghi is the star of Italian comfort food. Creamy, flavorful, and easy to make—discover why everyone loves this classic!
Ingredients
Method
- Heat the olive oil and butter in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
- Add the minced garlic and cook, stirring, for 1 minute until fragrant.
- Add the sliced mushrooms to the pan and sauté until they are golden and tender, around 5 minutes.
- Stir in the arborio rice, mixing well to coat each grain with oil and butter.
- Pour in the white wine and cook, stirring constantly, until the wine is almost fully absorbed.
- Begin adding warm vegetable broth, one ladle at a time, stirring often. Wait until the broth is almost absorbed before adding more. Continue this process for 18–20 minutes until the rice is creamy and al dente.
- When the risotto has reached your desired consistency, turn off the heat. Stir in the Parmesan cheese, chopped parsley, salt, and black pepper.
- Serve immediately, garnishing with extra Parmesan and parsley if desired. Risotto ai funghi is best enjoyed fresh and creamy!
Notes
Creamy, comforting, and with layers of earthy flavor, Risotto ai funghi has earned a place at the heart of Italian cuisine. Its popularity comes from being both elegant enough for special occasions and approachable for cozy family dinners. The true beauty of this dish is in its adaptability: it shines no matter the season and can be a satisfying vegetarian main or a luxurious side.
Practical Tips for a Perfect Risotto
- Always use arborio or carnaroli rice—these varieties release starch and create that signature creamy texture.
- Keep your broth simmering gently on a nearby burner. Adding cold broth slows down the cooking process and can affect the risotto's consistency.
- If you can, use fresh mushrooms like cremini or porcini, but don’t hesitate to blend in a handful of dried mushrooms (rehydrated with warm water) for extra depth and umami. Save their soaking liquid and strain it—use it as part of your broth!
- Stirring frequently helps the rice grains release starch, but constant stirring isn’t necessary. Give it a good stir every minute or so and always scrape the bottom of the pan to prevent sticking.
Technique & Flavor Enhancements
- Finish your risotto "all’onda," which means wavy and creamy. The grains should be tender but with a gentle bite at the center.
- Don’t rush the process; add broth gradually. If you pour it all in at once, you’ll lose the characteristic creamy texture.
- Add your Parmesan off the heat for a silkier finish.
- For a flavor boost, swirl in a knob of butter or a drizzle of truffle oil before serving.
Serving Suggestions & Variations
- Serve as a stunning main with a crisp green salad and a glass of your favorite white wine.
- For added protein, top with seared scallops, roasted chicken, or sautéed shrimp.
- If you love herbs, try stirring in fresh thyme or chives along with the parsley for a fragrant twist.
- To switch up the mushrooms, wild or mixed varieties (shiitake, oyster, even morels) will take your risotto to another level.
- Leftovers? Cool completely, then shape into small patties and pan-fry for crispy mushroom risotto cakes the next day.
