Risotto ai Funghi

Name: Risotto ai Funghi
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 20g dried porcini mushrooms; 1.5 liters chicken or vegetable stock; 1 onion, roughly chopped; 2 cloves garlic, smashed; 250g arborio rice; 200g fresh mixed mushrooms, sliced; 1 small onion, finely chopped; 2 cloves garlic, minced; 120ml dry white wine; 50g unsalted butter; 50g Parmigiano-Reggiano, grated; Salt and pepper to taste; 2 tbsp fresh parsley, finely chopped; 2 tbsp extra-virgin olive oil; 50g Parmigiano-Reggiano, shaved; Zest of 1 lemon

Authentic Italian Mushroom Risotto

A creamy and savory Italian risotto featuring fragrant porcini mushrooms and Parmigiano-Reggiano, perfect for a comforting main course.

1 h 15 min
4
Intermediate

Ingredients

For the Mushroom Stock

20g dried porcini mushrooms

1.5 liters chicken or vegetable stock

1 onion, roughly chopped

2 cloves garlic, smashed

For the Risotto

250g arborio rice

200g fresh mixed mushrooms, sliced

1 small onion, finely chopped

2 cloves garlic, minced

120ml dry white wine

50g unsalted butter

50g Parmigiano-Reggiano, grated

Salt and pepper to taste

For Finishing

2 tbsp fresh parsley, finely chopped

2 tbsp extra-virgin olive oil

50g Parmigiano-Reggiano, shaved

Zest of 1 lemon

Preparation

Marinating the Mushrooms

Soak dried mushrooms

Soak dried porcini mushrooms in 500ml hot water for 30 minutes.

Strain and reserve

Strain and reserve soaking liquid, adding extra water if needed to make up to a liter.

Add to stock

Add this liquid to the stock. Set aside mushrooms.

Preparing the Risotto Base

Heat butter and oil

In a large skillet, heat half the butter and olive oil over medium heat.

Sauté mushrooms

Sauté fresh and rehydrated porcini mushrooms until soft.

Cook onions

Remove mushrooms and set aside; add onions to the skillet and sauté until translucent.

⚠ Stir continuously to prevent rice from sticking. 💡 Slowly add stock one ladle at a time for even cooking.

Cooking Process

Cooking the Rice

Add rice to the onions, stirring to coat in oil.

Deglazing

Pour in wine and let it evaporate, stirring constantly.

Stock Addition

Gradually add warm mushroom stock, ladle by ladle, stirring until absorbed before adding more.

Plating & Serving