Go Back
risotto ai funghi

risotto ai funghi

Risotto ai funghi full of Italian flavor. Creamy, aromatic and easy for a weeknight. Try this comforting mushroom risotto at home!
Print Recipe Pin Recipe
Total Time 46 minutes
Servings: 4 servings
Course: Lunch or Dinner
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 cup arborio rice
  • 300 g mushrooms cremini or porcini, sliced
  • 1 unit onion finely chopped
  • 2 clove garlic minced
  • 4 cup vegetable broth kept warm
  • 0.5 cup dry white wine
  • 2 tablespoon olive oil
  • 2 tablespoon parmesan cheese grated (plus more to serve)
  • 1 tablespoon unsalted butter
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. 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.
  2. Add the garlic and sliced mushrooms. Saute until the mushrooms release their liquid and start to brown, about 5-6 minutes.
  3. Add the arborio rice, stirring to coat well. Cook for 2 minutes until the grains are glossy and slightly translucent around the edges.
  4. Pour in the white wine and stir until absorbed.
  5. 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.
  6. Season with salt and black pepper. Stir in the butter and grated parmesan cheese until creamy and well combined.
  7. 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.
Your risotto is ready when it gently spreads on the plate but maintains a luscious, spoonable consistency. Take your time, enjoy the process, and you’ll have a restaurant-worthy meal at home!