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Risotto ai funghi

risotto ai funghi

Risotto ai funghi stands out for its creaminess and aroma. Discover a versatile, quick mushroom risotto that's pure comfort.
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Total Time 41 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup arborio rice
  • 300 g fresh mushrooms such as cremini, portobello, or button
  • 1 unit small onion finely chopped
  • 2 clove garlic minced
  • 3 tablespoon olive oil
  • 2 tablespoon butter
  • 0.5 cup dry white wine
  • 1.2 liter vegetable broth kept warm
  • 0.25 cup parmesan cheese grated
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoon fresh parsley chopped

Method
 

  1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
  2. Add the minced garlic and cook for 1 more minute, stirring to avoid burning.
  3. Stir in the mushrooms and cook until they release their liquid and become golden, about 5 minutes.
  4. Add the arborio rice and toast for 2 minutes, stirring well until the grains look slightly translucent at the edges.
  5. Pour in the white wine and cook, stirring, until the wine has mostly evaporated.
  6. Add a ladleful of warm vegetable broth. Stir constantly and let the rice absorb the liquid before adding more. Continue, one ladle at a time, until the rice is creamy and al dente (about 18-20 minutes).
  7. Season with salt and black pepper. When the rice is ready, turn off the heat and mix in the grated parmesan cheese, remaining butter, and fresh parsley.
  8. Let the risotto rest for 2 minutes, then serve immediately, garnished with extra parsley and parmesan if desired.

Notes

Risotto ai funghi is a celebrated Italian dish valued for its comforting creaminess and earthy mushroom flavor. Its popularity comes not just from its delicious taste, but from how versatile and satisfying it can be—perfect for both casual dinners and impressive meals for guests.

Smart Tips for Perfect Risotto ai funghi

  • Choose the right rice: Arborio is the traditional choice for its high starch content, giving risotto its signature creaminess.
  • Use a variety of mushrooms for depth of flavor. If you don’t find fresh, dried porcini (rehydrated in warm water) add earthy aroma. Reserve the soaking liquid (strained) to enhance your broth.
  • Sauté the mushrooms well to deepen their flavor without crowding the pan. Let them get nicely golden before adding the rice.
  • Add the broth gradually and always warm. Pour in one ladle at a time, stirring constantly. This releases the starches and delivers that creamy texture.
  • Never walk away! Risotto loves attention. Stir often to avoid sticking and overcooking on the bottom.

Preparation Advice

  • Begin with aromatics—onion and garlic—for a flavorful base. Sweat them until translucent before adding mushrooms.
  • For a richer flavor, finish with a knob of cold butter and extra parmesan stirred in at the end—called "mantecatura" in Italy.
  • If you prefer lighter risotto, swap half of the olive oil and butter for just olive oil, or substitute with vegan butter for a dairy-free version.
  • A splash of white wine early in cooking gives risotto zesty brightness. If unavailable, a squeeze of lemon juice at the end is a fine touch.

Serving and Pairing Ideas

  • Serve hot! Risotto is best when creamy and slightly loose, right off the stove. Pair it with a crisp green salad or roasted asparagus for freshness.
  • Want protein? Top with a poached egg, grilled chicken, or seared tofu.
  • Add more elegance by finishing with truffle oil or shaved fresh truffles, if you want a true restaurant experience.
  • Complement with a glass of your favorite dry white wine to echo the flavors in the dish.
Embrace the art of constant stirring and personalization—every risotto tells a unique story, so have fun adapting it to your tastes!