Risotto ai Funghi (Italian Mushroom Risotto)
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.
- 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.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
