Main Course · Dinner · Italian ·

Risotto ai Funghi

Name: Risotto ai Funghi
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
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

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

4.1(835 reviews)

·By Ethan Brooks·July 29, 2025

Risotto ai Funghi — Main Course served and photographed from above

Prep

25 min

Cook

1 h 15 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Mushroom Stock

For the Risotto

For Finishing

Nutrition

Per serving

Calories: 553 kcal
Protein: 16.7 g
Carbs: 59.5 g
Fat: 25.1 g
Fiber: 2.4 g

Whole recipe

Total

Calories: 2213 kcal
Protein: 66.7 g
Carbs: 238.1 g
Fat: 100.2 g
Fiber: 9.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
20g dried porcini mushrooms	55	5	10	0.5	3
1.5 liters chicken or vegetable stock	30	3	6	1	0
1 onion, roughly chopped	40	1	10	0	2
2 cloves garlic, smashed	10	0.5	2	0	0.2
250g arborio rice	900	15	190	2	2
200g fresh mixed mushrooms, sliced	45	4	6	0.5	2
1 small onion, finely chopped	28	0.8	7	0	1.4
2 cloves garlic, minced	10	0.5	2	0	0.2
120ml dry white wine	85	0	2	0	0
50g unsalted butter	367	0.5	0	41	0
50g Parmigiano-Reggiano, grated	200	18	1	14	0
Salt and pepper to taste	0	0	0	0	0
2 tbsp fresh parsley, finely chopped	3	0.3	0.5	0.1	0.3
2 tbsp extra-virgin olive oil	238	0	0	27	0
50g Parmigiano-Reggiano, shaved	200	18	1	14	0
Zest of 1 lemon	2	0.1	0.6	0.1	0.4

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Mushrooms

1
Soak dried mushrooms
Soak dried porcini mushrooms in 500ml hot water for 30 minutes.
2
Strain and reserve
Strain and reserve soaking liquid, adding extra water if needed to make up to a liter.
3
Add to stock
Add this liquid to the stock. Set aside mushrooms.

Preparing the Risotto Base

1
Heat butter and oil
In a large skillet, heat half the butter and olive oil over medium heat.
2
Sauté mushrooms
Sauté fresh and rehydrated porcini mushrooms until soft.
3
Cook onions
Remove mushrooms and set aside; add onions to the skillet and sauté until translucent.
Tip: ⚠ Stir continuously to prevent rice from sticking. 💡 Slowly add stock one ladle at a time for even cooking.

How to Make Risotto ai Funghi

Total time: 1 h 40 min · Yields 4 servings

1
Cooking the Rice
Add rice to the onions, stirring to coat in oil.
2
Deglazing
Pour in wine and let it evaporate, stirring constantly.
3
Stock Addition
Gradually add warm mushroom stock, ladle by ladle, stirring until absorbed before adding more.