This risotto ai funghi is a creamy rice dish mixed with a variety of savory mushrooms, cooked to perfection with onions and garlic, all coming together in a flavorful Italian dish perfect to serve any day of the week.

Risotto ai funghi has become my go-to dish, especially in the fall, when I can make it with fresh wild mushrooms. But you know what? For the rest of the year, frozen mushrooms work wonders too! They keep the recipe consistent, ensuring I can whip up this comforting delight whenever the craving hits, no matter the season.

Risotto ai funghi typically involves sautéing mushrooms like porcini, cremini, or champignon mushrooms, along with onions and garlic.

The rice is then slowly cooked by gradually adding a flavorful vegetable broth until it reaches a creamy consistency. It’s a delicious and comforting dish where the earthy flavors of the mushrooms infuse into the creamy rice

Ingredients

  • Rice: Use short-grain Italian rice such as arborio or carnaroli, which are known for their ability to absorb liquid and create a creamy texture.
  • Mushrooms (Funghi): Various types of mushrooms can be used, such as porcini, cremini, wild mushrooms, or a mix of different varieties. They provide the earthy flavor that defines this dish.
  • Vegetable broth: It’s added slowly, allowing the rice to absorb the liquid and release starches, resulting in a creamy consistency.
  • White Wine: Sometimes used to deglaze the pan after sautéing the onions and mushrooms, adding a layer of complexity to the flavor profile.
  • Aromatics: Onion and garlic, finely chopped.
  • Oil: Use extra virgin olive oil to sauté the mushrooms.
  • Butter: Use unsalted butter to finish the risotto, enhancing its creaminess.
  • Cheese: Grated parmigiano-reggiano is stirred in towards the end of cooking to add richness and depth of flavor.
  • Seasonings: Salt and freshly cracked pepper to taste.

How to Make Risotto ai Funghi

Clean and cut the mushrooms into small bites. Place the vegetable broth in a pan and bring to a simmer, low the heat to the lowest and keep the broth hot until needed.

Heat the olive oil in a pan over medium-low heat. Add the chopped onion and garlic and cook stirring often for 2-3 minutes or until the onion becomes soft and translucent.

Mix in the mushrooms and set the heat to medium-high.

Cook stirring constantly for 4-5 minutes or until the mushrooms are nicely browned and there are not liquids on the pan.

Add the carnaroli rice to the pan and stir to coat the rice with the oil. Toast the rice for 1-2 minutes until it becomes slightly translucent at the edges.

Pour in the white wine and stir continuously until the liquid is absorbed, then begin adding the warm broth, 1-2 ladles at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.

Season with salt and pepper and keep cooking for 15-18 minutes, adding more broth when needed.

Taste the rice for doneness – it should be creamy yet slightly al dente.

Remove the pan from the heat. Stir in the butter and the grated parmigiano cheese until well combined.

Let the risotto ai funghi rest for a minute or two to achieve the desired creamy consistency then serve garnished with fresh parsley, and a sprinkle of extra parmigiano on top.

Recipe Notes & Tips

  • Arborio or Carnaroli rice are traditional choices for their starch content, but adjust cooking times based on the variety used.
  • Toasting the rice briefly will bring up its nuttiness, don’t skip this step!
  • Heat the liquid (broth or water) separately and add it gradually to the rice, allowing it to absorb slowly. Keeping the broth warm helps the rice cook more evenly.
  • Taste as you go and adjust seasoning accordingly. Remember, Parmesan adds saltiness, so be mindful while seasoning.
  • Risotto ai funghi tends to firm up as it cools, so serve immediately after cooking to enjoy the best texture and flavors.

Store & Reheat

Storing and reheating risotto ai funghi is a bit of an art to maintain that creamy texture. After making a batch, I transfer any leftovers into an airtight container, ensuring it’s sealed well to prevent the rice from drying out. It goes straight into the fridge, where it can stay up to 2-3 days.

When I’m ready for round two, reheating involves a gentle process to bring back that creamy goodness. I’ll add a splash of broth or water to a pan and heat it over low to medium heat.

Once warm, I fold in the risotto, stirring gently until it regains its creamy consistency. Sometimes, a touch of butter or a sprinkle of parmigiano helps to bring up those flavors.

More Italian Recipes

Mushrooms are a favorite at my home and we love enjoying them also in other ways, such as…

Hope you enjoyed this easy risotto ai funghi recipe, please take a minute and rate it below in the comments. Also, don’t forget to share and follow this blog on InstagramFacebookPinterest, and YouTube.

Risotto ai funghi recipe.

Risotto ai Funghi

4 servings
This creamy risotto with mixed mushrooms is perfect to serve all year round. Buttery, rich, and packed with earthy flavors!
prep 10 minutes
cook 25 minutes
total 35 minutes

Ingredients 

  • 1 ⅓ cup carnaroli rice (or arborio)
  • 2 cups fresh mixed mushrooms (cleaned and cut into small bites)
  • 8-9 cups vegetable broth
  • ¼ cup dry white wine
  • ¼ cup white onion (chopped)
  • 1 clove garlic (finely chopped)
  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons butter
  • 2 Tablespoons parmigiano reggiano cheese (grated)
  • salt and pepper (to taste)

Instructions
 

  • Heat the olive oil in a pan over medium-low heat. Add the chopped onion and garlic and cook stirring often for 2-3 minutes or until the onion becomes soft and translucent.
  • Set the heat to medium-high and mix in the mushrooms. Cook stirring constantly until the mushrooms are browned and no liquids are left in the pan (4-5 minutes).
  • Add the rice to the pan. Toast the rice for 1-2 minutes until it becomes slightly translucent at the edges.
  • Pour in the white wine and stir continuously until the liquid is absorbed, then begin adding the warm broth, 1-2 ladles at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
  • Season with salt and pepper and keep cooking for 15-18 minutes, adding more broth when needed.
  • Once the rice has become creamy but yet slightly al dente, turn off the heat and remove the pan from the stove.
  • Add the butter and the grated parmigiano cheese and mix until well combined.
  • Let the risotto ai funghi rest for a minute or two to achieve the desired creamy consistency then serve garnished with fresh parsley, and a sprinkle of extra parmigiano on top.

Notes

  • Toasting the rice briefly will bring up its nuttiness, don’t skip this step!
  • Heat the liquid (broth or water) separately and add it gradually to the rice, allowing it to absorb slowly. Keeping the broth warm helps the rice cook more evenly.
  • Taste as you go and adjust seasoning accordingly. Remember, Parmesan adds saltiness, so take in mind this.
  • Risotto ai funghi tends to firm up as it cools, so serve immediately after cooking to enjoy the best texture and flavors.
Nutrition Information
Serving: 1serving | Calories: 502kcal | Carbohydrates: 68g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 3140mg | Potassium: 427mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1196IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg
rate this recipeScroll down and leave a comment with stars!

Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

Join now my email list  

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating