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!
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