Risotto ai funghi easy Mediterranean style

December 4, 2025

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risotto ai funghi

Risotto ai funghi brings the pleasure of creamy, healthy mushroom risotto with that Italian touch. Ready to win your heart!

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Total Time 31

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 340

Ingredients Method Notes

Ingredients

1.5 cup arborio rice
300 g fresh mushrooms preferably cremini or porcini, sliced
1 unit small onion finely chopped
2 clove garlic minced
2 tbsp olive oil
0.5 cup dry white wine
1.2 liter vegetable broth hot
0.5 cup parmesan cheese grated, light version
1 tbsp fresh parsley chopped
0.5 tsp salt
0.25 tsp black pepper
1 tbsp light butter optional, for extra creaminess

Method

Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
Add the garlic and sliced mushrooms. Cook, stirring, until mushrooms are soft and any released liquid has evaporated.
Stir in the arborio rice and cook for 2 minutes, allowing the rice to gently toast.
Pour in the white wine and stir until completely absorbed by the rice.
Add a ladle of hot vegetable broth and cook, stirring often. Repeat, adding broth gradually as it gets absorbed. Continue for 18-20 minutes or until the rice is creamy and al dente.
Season with salt and black pepper, adjusting to your taste.
Once the rice is ready, remove the pan from heat. Mix in the light butter and grated parmesan for extra creaminess.
Sprinkle with chopped parsley and serve immediately for best texture and flavor.

Notes

Risotto ai funghi is one of those shining stars in Italian cuisine—creamy, comforting, and incredibly versatile. Whether served as a main dish for a cozy night in or as an elegant starter at a dinner party, this mushroom risotto easily finds its place at your table. Its popularity comes not only from its rich flavor but also its ability to adapt to what you have in your pantry.

Looking for ingredient swaps? Cremini and porcini mushrooms are classics, but feel free to substitute with shiitake or even white button mushrooms if needed. To keep your risotto creamy yet healthy, opt for light butter and reduced-fat Parmesan.

Essential risotto tips for creamy perfection

Use hot broth: Adding cold or room temperature broth can stop the rice from cooking evenly, so keep your broth simmering nearby.
Add broth gradually: Stirring and slowly adding broth helps the rice release its starches, ensuring that velvety texture risotto is known for.
Low and slow: Patience is key—avoid rushing the cooking process to prevent the rice from getting mushy or undercooked.

Vegetarian and vegan variation: Make this recipe fully plant-based by using vegan butter and substituting nutritional yeast for cheese. You’ll preserve the umami depth while making it inclusive for all guests.

Serving and pairing inspiration

Risotto ai funghi shines even more when paired with a crisp green salad or roasted vegetables. For a gourmet touch, drizzle with a drop of truffle oil just before serving. Leftovers make excellent arancini—just shape the cold risotto into balls, coat with breadcrumbs, and bake or fry for a delicious snack.

Enjoy the meditative rhythm of stirring and embrace the satisfying reward of every creamy bite! With these handy tricks, you’ll achieve restaurant-quality risotto right in your own kitchen.