risotto ai funghi
Risotto ai funghi full of Italian flavor. Creamy, aromatic and easy for a weeknight. Try this comforting mushroom risotto at home!
Ingredients
Method
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for about 2 minutes until soft and translucent.
- Add the garlic and sliced mushrooms. Saute until the mushrooms release their liquid and start to brown, about 5-6 minutes.
- Add the arborio rice, stirring to coat well. Cook for 2 minutes until the grains are glossy and slightly translucent around the edges.
- Pour in the white wine and stir until absorbed.
- Add a ladle of warm vegetable broth. Stir regularly and let it absorb before adding the next ladle. Continue this process, adding broth as needed, for about 18-20 minutes until the rice is just tender and creamy.
- Season with salt and black pepper. Stir in the butter and grated parmesan cheese until creamy and well combined.
- Taste and adjust seasoning if needed. Serve immediately, topped with fresh parsley and extra parmesan if desired.
Notes
Risotto ai funghi is a classic Italian dish beloved for its creamy texture and rich, earthy mushroom flavor. Its versatility shines at both cozy family dinners and special occasions, making it a timeless favorite.
Practical Tips for the Perfect Risotto
- Always use hot broth: Adding cold broth will interrupt the cooking and creaminess of the risotto. Keep your vegetable broth simmering gently on another burner so the temperature stays consistent.
- Choose the right rice: Arborio is the most accessible, but carnaroli or vialone nano offer even creamier results if available.
- Be patient and stir gently. Frequent stirring releases the rice's natural starches, giving you that luscious, velvety texture.
Common Traps and Ingredient Substitutions
- Avoid overcooking. Risotto should be al dente: creamy, yet each grain still slightly firm inside.
- If you’re out of fresh mushrooms, use dried porcini rehydrated in hot water—use the soaking liquid to enhance the broth for a deeper flavor.
- No white wine? A touch of lemon juice or even apple cider vinegar can offer a bit of acidity, but use sparingly.
Preparation Insights
- Sauté mushrooms until golden to concentrate their umami flavor and minimize excess moisture.
- Add butter and cheese off the heat to keep the risotto silky, not greasy.
Serving and Variações
- This dish pairs beautifully with a crisp green salad, roasted chicken, or simply alongside a glass of dry white wine.
- For added flavor, try incorporating a mix of wild mushrooms or a spoonful of truffle oil when serving.
- Vegan? Swap parmesan for nutritional yeast and use vegan butter; the results stay creamy and delicious.
