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Risotto ai funghi

risotto ai funghi

Risotto ai funghi is a creamy Italian dish, rich in flavor and perfect for cozy, healthy dinners. Try it now!
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Total Time 41 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1.5 cup arborio rice
  • 300 g fresh mushrooms shitake, paris or portobello, sliced
  • 1 unit onion small, finely chopped
  • 2 clove garlic minced
  • 3 tablespoon olive oil
  • 1 cup dry white wine
  • 1 liter vegetable broth kept warm
  • 0.5 cup parmesan cheese grated (optional)
  • 2 tablespoon fresh parsley chopped
  • 0.25 teaspoon black pepper freshly ground
  • 0.5 teaspoon salt

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and let it sauté until translucent.
  2. Add the minced garlic and cook for 1 minute, stirring to avoid burning.
  3. Stir in the sliced mushrooms. Cook for about 5 minutes until they release water and become golden brown.
  4. Add the Arborio rice and cook for 2 minutes, stirring constantly to coat the grains with oil and mushroom flavor.
  5. Pour in the white wine. Stir gently and let it evaporate almost completely.
  6. Begin adding hot vegetable broth, one ladle at a time, stirring frequently. Wait until almost absorbed before adding more broth.
  7. Continue this process for 18-20 minutes, or until the rice is creamy and al dente. Watch for texture!
  8. Turn off the heat and stir in grated Parmesan cheese (optional), chopped parsley, salt, and black pepper to taste.
  9. Serve immediately for the best creamy texture, garnished with a little extra parsley and Parmesan if desired.

Notes

Risotto ai funghi is a timeless Italian classic loved for its creamy texture and rich, earthy flavors. Versatile and comforting, this mushroom risotto is perfect for everything from elegant dinners to cozy nights at home. Because it's naturally vegetarian and can be adapted with different types of mushrooms, it easily suits a variety of tastes and occasions.

Practical Tips for Perfect Risotto

  • Choose the Right Rice: Use Arborio, Carnaroli, or Vialone Nano rice for the creamiest risotto. Their high-starch content helps create the signature silkiness.
  • Don’t Wash the Rice: Washing removes valuable starch, so add it straight to the pan to ensure you get that luxurious creamy texture.
  • Keep Your Broth Hot: Always add hot, not cold, broth. This keeps the cooking consistent and helps the rice absorb liquid properly.
  • Stir—but Not Constantly: You want to release starch for creaminess without making the rice mushy. Stir often, especially when adding broth, but allow the rice to sit undisturbed in intervals.

Flavorful Substitutions & Enhancements

  • No wine? Substitute with a splash of lemon juice or just skip it—the dish will still have fantastic depth from the mushrooms.
  • Use a mix of mushrooms for complexity. Shiitake, cremini, and even a handful of dried porcini soaked and chopped will elevate the umami flavor.
  • Vegan version: Swap butter and cheese for olive oil and nutritional yeast.

Serving and Pairing Suggestions

Finish your risotto ai funghi with a generous sprinkle of fresh parsley and, for even more richness, an extra drizzle of good olive oil before serving. This dish pairs beautifully with a crisp green salad and rustic bread. For wine, opt for a light, unoaked white, such as Pinot Grigio, or even a chilled red like Lambrusco. If you want to turn it into a more substantial meal, top each plate with a poached egg or serve alongside roasted seasonal vegetables for added color and nutrition.
Enjoy creating your own twist on this Italian favorite, and don’t hesitate to experiment—the beauty of risotto ai funghi is its adaptability to your kitchen and preferences!