This classic Italian risotto is rich, creamy, and deeply comforting, made with tender Arborio rice slowly cooked in hot vegetable stock and finished with sautéed mushrooms, butter, and Parmesan cheese. It is a simple yet elegant dish that highlights earthy flavors and a luxurious texture.
Why You’ll Love This Recipe
This risotto ai funghi is perfect when you want something cozy but impressive. The mushrooms add depth and savoriness, while the slow cooking method creates a naturally creamy texture without any cream. It is made with simple ingredients, feels restaurant-worthy, and works beautifully as a main dish or a refined side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Arborio rice: 320 g
Mushrooms: 300 g, sliced
Vegetable stock: 1 L, kept hot
Onion: 1 small, finely chopped
Garlic: 1 clove, minced
Olive oil: 2 tablespoons
Butter: 60 g
Parmesan cheese: 60 g, finely grated
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Directions
Heat the olive oil in a wide pan over medium heat. Add the sliced mushrooms and sauté until golden and their moisture has evaporated. Remove the mushrooms from the pan and set aside.
In the same pan, add the chopped onion and cook gently until soft and translucent. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Add the Arborio rice to the pan and stir for 1 to 2 minutes, coating the grains in the oil and lightly toasting them.
Begin adding the hot vegetable stock, one ladle at a time, stirring frequently. Allow each addition of stock to be mostly absorbed before adding the next.
Continue this process for about 18 to 20 minutes, until the rice is tender with a slight bite and the texture is creamy.
Stir the sautéed mushrooms back into the risotto. Remove the pan from the heat and add the butter and grated Parmesan cheese.
Season with salt and black pepper, stir gently until creamy, and serve immediately while hot.
Servings and timing
This recipe serves 4 people.
Preparation time is approximately 10 minutes.
Cooking time is about 25 minutes.
Total time is around 35 minutes.
Variations
You can use a mix of mushrooms such as button, cremini, or shiitake for more complex flavor. For extra richness, add a small splash of warm vegetable stock at the end if the risotto thickens too much. Fresh herbs like parsley or thyme can be stirred in just before serving for a fresh finish.
Storage/Reheating
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently on the stovetop or in the microwave with a splash of vegetable stock or water to restore creaminess. Stir well while reheating and serve immediately.
FAQs
What type of rice is best for mushroom risotto?
Arborio rice is ideal because its high starch content creates the creamy texture that risotto is known for.
Can I use different mushrooms in this recipe?
Yes, you can substitute or combine different types of mushrooms depending on availability and preference.
Do I have to keep the stock hot?
Yes, adding hot stock helps the rice cook evenly and maintain a creamy consistency.
How do I know when the risotto is done?
The rice should be tender with a slight bite in the center, and the texture should be creamy, not dry or soupy.
Can I make this risotto vegan?
You can replace the butter with olive oil and omit the Parmesan or use a plant-based alternative.
Why do I need to stir the risotto often?
Frequent stirring releases starch from the rice, which creates the creamy texture.
Can I prepare risotto in advance?
Risotto is best served fresh, but it can be made ahead and gently reheated with extra liquid.
What can I serve with mushroom risotto?
It pairs well with a simple green salad or roasted vegetables.
Is risotto supposed to be thick or runny?
Risotto should be creamy and softly flowing, not stiff or dry.
Can I freeze leftover risotto?
Freezing is not recommended, as the texture of the rice can become grainy when thawed.
Conclusion
Risotto ai funghi is a timeless Italian dish that proves simple ingredients can create extraordinary flavor. With its creamy texture, earthy mushrooms, and comforting warmth, this recipe is perfect for both everyday meals and special occasions.
Risotto ai Funghi is a classic Italian rice dish featuring creamy Arborio rice slowly cooked in hot stock and finished with sautéed mushrooms, butter, and Parmesan. It’s earthy, comforting, and elegant.
Author:Sophia
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main or Side Dish
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
320 g Arborio rice
300 g mushrooms, sliced
1 L vegetable stock, kept hot
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
60 g butter
60 g Parmesan cheese, finely grated
1 teaspoon salt
½ teaspoon black pepper
Instructions
Heat olive oil in a wide pan over medium heat. Add mushrooms and sauté until golden and moisture evaporates. Remove and set aside.
In the same pan, cook chopped onion until soft. Add garlic and cook for 30 seconds.
Stir in Arborio rice and toast for 1–2 minutes.
Add hot vegetable stock one ladle at a time, stirring and letting it absorb before adding more.
Continue for 18–20 minutes until rice is tender and creamy.
Stir in the cooked mushrooms. Remove from heat and add butter and Parmesan.
Season with salt and black pepper. Stir gently and serve hot.
Notes
Use a mix of mushrooms (e.g., cremini, shiitake) for deeper flavor.
Add fresh parsley or thyme just before serving for a fresh touch.
Keep stock warm during cooking for best texture.
Stir frequently to release starch and create creaminess.
Reheat with extra stock or water to loosen consistency.
