Mushroom risotto (risotto ai funghi)

7 Jan

mushroom risotto

Mushroom risotto is excellent, warming winter fare. It’s dead easy to make too, aside from all the stirring…

I’ve made this risotto with all manner of mushrooms – those big field mushrooms, nutty chestnut mushrooms, innocuous button mushrooms. The dried porcini give it bags of flavour, especially if you are able to find porcini stock cubes.

The thing is to slice or chop the mushrooms finely enough that they cook through in a couple of minutes.

Mushroom risotto (risotto ai funghi)
(serves 4 as a starter, or 2 as a main course)

  • 15g dried porcini mushrooms (about 1/4 cup)
  • 500 ml (2 cups) porcini (or vegetable) stock
  • 1 Tb butter
  • 1 Tb olive oil
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1/2 tsp dried thyme
  • 200g risotto rice
  • 1/4 cup vermouth (or dry wine)
  • 100g fresh mushrooms, sliced finely
  • 1/4 cup freshly grated Parmesan
  • a knob of butter
  • 2 Tb fresh parsley, chopped
  • salt and pepper, to taste
  1. In a small bowl, soak the porcini mushrooms in warm water for 15 minutes. Drain well, reserving the soaking liquid, and chop finely.
  2. Pour the stock into a small saucepan over a low flame and bring to a slow simmer.
  3. In a heavy saucepan, over a medium-low flame, melt 1 Tb of butter with the olive oil. Add the onions, and cook until softened.
  4. Add the garlic, thyme, and cook a few minutes more.
  5. Add the rice, stirring to coat, then add the vermouth. Increase the heat to medium, and stir until the vermouth is absorbed.
  6. Add the porcini mushrooms, and carefully pour in most of the soaking liquid, (leaving a little in the bowl to avoid adding any grit that may have settled).
  7. Add a ladleful of stock, and stir regularly until it is absorbed. Continue adding ladlefuls of stock this way, until the rice is nearly tender. (If you run out of stock, add hot water from the kettle as necessary.)
  8. Stir in the fresh mushrooms, and cook a few minutes to soften.
  9. Add the grated Parmesan, knob of butter, and parsley. Stir until it blends into the risotto.
  10. Remove from the heat, season to taste, and serve.

6 Responses to “Mushroom risotto (risotto ai funghi)”

  1. creativeshare January 7, 2018 at 7:05 am #

    Now this is a winter warmer… just what I need! Thank you

  2. chefkreso January 7, 2018 at 10:17 am #

    Risotto ai funghi is my favorite, especially after trying one in a restaurant in Verona, Italy where they used herbs and Mediterranean spices, so flavorful!

    • Andrea January 7, 2018 at 11:54 am #

      Mine too, though I’ve never had the good fortune to enjoy it in Verona… Maybe someday 🙂

      • chefkreso January 8, 2018 at 11:06 am #

        Hope you get the chance to go to Verona it’s a beautiful city 🙂

  3. Teti January 10, 2018 at 6:43 pm #

    Hello Andera! This recipe made me drool all over the keyboard, I’m definitely trying it out!

    • Andrea January 11, 2018 at 7:14 am #

      Thank you! Hope you enjoy it as much as we do 🙂

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