risotto ai funghi

Risotto ai funghi brings creamy rice and sautéed mushrooms together for a comforting meal that stays creamy after reheating.

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Total Time 41

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 480

Ingredients Method Notes

Ingredients

Risotto

1.5 cup arborio rice
300 gram fresh mushrooms cremini or porcini
1 unit small onion finely chopped
2 clove garlic minced
3 tablespoon olive oil
0.5 cup dry white wine
4 cup vegetable broth kept warm
0.5 cup parmesan cheese grated, plus extra for serving
2 tablespoon unsalted butter
0.25 teaspoon black pepper freshly ground
salt to taste
1 tablespoon parsley chopped, optional

Method

Heat the broth in a saucepan until it’s barely simmering. Keep it warm on low — this helps the rice cook evenly later.
Sauté mushrooms in 1 tablespoon of olive oil over medium-high heat. Cook until browned and most liquid is gone — about 6-8 minutes. Scoop them out and set aside. If the mushrooms are crowded, do this in two batches so they don’t steam.
Cook the onion and garlic in the same pan with the rest of the olive oil. Stir often over medium heat — you want the onion soft and translucent, about 4 minutes. Toss in the garlic for just 30 seconds, not more, or it turns bitter.
Add the arborio rice. Stir for 1-2 minutes; you want it glossy and coated in oil. When you see most grains look translucent at the edges, you’re set.
Pour in the white wine. Scrape any brown bits stuck to the pan — that’s flavor. Wait for the wine to mostly evaporate.
Start adding the warm broth one ladle at a time, waiting and stirring until the rice absorbs most of it before adding more. This step takes about 18-20 minutes total. (Try not to rush — the stirring helps release starch for that creamy texture.)
When you have about one ladle of broth left, add the cooked mushrooms back in. Keep cooking and stirring as before.
Once the rice is tender but still has a gentle bite in the middle (taste a grain — it shouldn’t be crunchy or mushy), stir in butter and parmesan. Do this off the heat. Add half the salt, then taste and decide if you need more.
Top with freshly ground black pepper and extra parmesan. Scatter chopped parsley if you have it. Serve right away while it’s still creamy and hot.

Notes

I always end up making risotto ai funghi on days when I want something cozy but don’t want to fuss with a roast or stew that takes hours. This version holds up well if you need to cook ahead, and it’s one of those rare dishes that actually tastes richer after a quick reheat on the stove.

Technique tips that actually help

Risotto gets its creaminess from starch released by the rice, not from cream. Stirring often—but not nonstop—lets the grains rub together just enough to get that classic silky texture. No need for an arm workout. I keep a book on the counter and stir every few minutes while reading a page.

Adding mushrooms in two stages (first to brown, then back in near the end) means you get both deep, toasted flavor and tender pieces. If you drop them all in at once, they steam and go pale.

Warm broth matters, but you don’t need it simmering—just hot to the touch. Cold broth actually slows the rice down and gives you gluey corners.

Variations and substitutions

You can swap arborio rice for carnaroli if you spot it—some Italian friends swear it’s even creamier, though honestly I reach for whichever my corner store has.

Don't use regular long-grain rice. It doesn’t go creamy; you’ll end up with a pilaf instead of risotto.

No fresh mushrooms? Dried porcini, rehydrated and sautéed, give the risotto even more depth (use some of the soaking liquid in place of broth for bonus flavor).

Leftovers & meal prep

Risotto holds up surprisingly well in the fridge for a couple of days. When reheating, add a splash of broth or water and stir slowly over low heat. It’ll loosen up and go creamy again. I sometimes fry cold risotto into little patties the next day for a crunchy snack.