Expect undeniable mushroom flavor in every bite of this Mushroom Risotto (Risotto ai Funghi). With a mix of dried and fresh mushrooms in every delicious serving, you would surely ask for seconds!
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Days are now getting shorter — you know what that means, right? Mushrooms are now in season!
Chanterelles, specifically, are one of my favorites. So, once I see them in the supermarket, it’s mushroom risotto for lunch.
Quick to prepare but definitely delivers a punch when it comes to flavor.
IF YOU WANT MORE TRADITIONAL ITALIAN RECIPES, THEN YOU WOULD LIKE THESE POSTS!
Ingredients
- Fresh mushrooms – you can use any (or a mix) of fresh mushrooms that you want.
- Dried mushrooms – I usually use dried porcini for making this mushroom risotto recipe.
- Butter – for frying the mushrooms and adding on the last part of cooking the risotto.
- Olive oil – extra virgin olive oil, if possible.
- Onion – sliced finely.
- Rice – I always use carnaroli rice for mushroom risotto.
- White wine – any dry white wine.
- Parmigiano Reggiano – grated and added at the end of cooking.
- Parsley – fresh parsley leaves.
- Stock – I use chicken stock for this recipe.
- Salt – you might need to skip this if your stock is already seasoned, plus the dried mushrooms add an extra amount of salt as well.
Preparation
Start preparing your risotto ai funghi by combining stock and dried mushrooms in a medium-sized saucepan (photo 1).
Cover with a lid, set heat to medium-high, and bring to a boil, then lower the heat and continue simmering.
Using a medium or large skillet over medium-high heat, combine a tablespoon of butter and half a tablespoon of olive oil.
Once the melted butter is ready, add the chopped fresh mushrooms, brown both sides, and remove them from the pan (photo 2).
Using the same pan, add a bit of oil, and once it’s ready, add the onions.
Cook until the onions softened, then add the rice and cook for at least a minute, making sure that the grains are coated with oil.
Pour the white wine (photo 3).
Cook until the wine has mostly evaporated.
Add a couple of ladles of the stock; it does not matter if bits of the dried mushrooms get in the way (photo 4).
Adjust the heat to medium, mix and continue cooking until most of the liquid has been absorbed by the rice, then repeat the adding of the stock again.
After ten minutes of cooking the rice, add the fried mushrooms from earlier (photo 5).
Continue cooking the rice by adding the stock — do this for about seven to eight more minutes. (Note: Taste and adjust the salt during this time as well).
Turn the heat off, add butter, grated Parmigiano Reggiano, and fresh parsley (photo 6).
Mix to combine and melt the butter a bit.
Cover the pan and let sit for a couple of minutes.
Your mushroom risotto is now ready for serving.
Helpful tips
- Do not add salt right away, especially if your stock is already seasoned. Remember that the dried mushrooms are also salty.
Taste your mushroom risotto when you get towards the end of cooking, then adjust the seasoning accordingly.
- Do not hesitate to add a bit more olive oil when you think you need more to fry the mushrooms.
- If you think you have enough oil left to cook the onions and rice, don’t bother adding more olive oil.
- When you transfer your mushroom risotto into a dish for serving, it should still be moving or leveling once you give the plate a tiny shake.
(Note that it should not be just a chunk that you have to even out with a spoon, so there is a bit of liquid left in there.)
Recipe variation
- Stock. You can use vegetable stock or just plain water to combine with the dried mushrooms as a base for your risotto with mushrooms.
I personally prefer using chicken stock because I feel it adds more depth to the risotto ai funghi.
- Arborio. Arborio is a great alternative when making mushroom risotto if you cannot find any carnaroli rice in your area.
- Stracchino. While certainly not traditional, adding a bit of stracchino cheese in the latter part of cooking will amp up the creaminess of your risotto.
FAQ
Replace the chicken stock with vegetable stock or just plain water, and this recipe would be suitable for vegetarians.
See how easy it is to prepare a delicious risotto ai funghi at home? Try it one of these nights, and let me know!
Mushroom Risotto Recipe (Risotto ai Funghi)
Equipment
- Pyrex Measuring Cups
- Measuring Spoons
- Medium-Sized Saucepan
- Large Pan/Skillet
- Rubber Spatula
Ingredients
- 3 & 1/2 cups stock
- 1/2 ounce dried mushrooms (about 14 grams)
- 4 tbsp butter, chilled
- 2 to 3 tbsp olive oil
- 5 ounces fresh mushrooms (140 grams), chopped roughly
- 1 small onion, sliced finely
- 2/3 cup rice
- 1/3 cup white wine
- 1/2 cup Parmigiano Reggiano, grated (plus more for serving)
- 1 to 2 tbsp fresh parsley
- salt, to season
Instructions
- Combine stock and dried mushrooms in a medium-sized saucepan, then place the pan over medium-high heat.
- Cover with a lid, bring to a boil, then lower the heat and continue simmering.
- Place a medium or large skillet over medium-high heat, then add 1 tablespoon of butter and 1/2-tablespoon of olive oil.
- Once the melted butter is ready, add the chopped mushrooms.
- Brown the mushrooms, then remove them from the pan and set them aside.
- Using the same pan, add a bit of oil, and once it's ready, add the chopped onions.
- Cook until the onions softened, then add the rice and cook for at least a minute, making sure that the grains are coated with oil.
- Pour the white wine, then let cook until the wine has mostly evaporated.
- Add a couple of ladles of the stock, then mix — it does not matter if bits of the dried mushrooms get in the way.
- Adjust the heat to medium, mix and continue cooking until most of the liquid has been absorbed by the rice, then repeat the adding of the stock again.
- After 10 minutes of cooking the rice, add the fried mushrooms.
- Continue cooking your rice by adding the stock — do this for about 7 to 8 more minutes. (Note: Taste and adjust the salt during this time as well).
- Turn the heat off, then add butter, grated Parmigiano Reggiano, and fresh parsley.
- Mix to combine and melt the butter a bit.
- Cover the pan and let sit for a couple of minutes.
- Transfer your mushroom risotto into serving plates, and add more grated cheese on top if desired.
Notes
- Cook’s Tip #1: Do not add salt immediately, especially if your stock is already seasoned. Remember that the dried mushrooms are also salty. Taste when you get to the later stage of cooking, then adjust the seasoning accordingly.
- Cook’s Tip #2: Do not hesitate to add more olive oil when you think you need more for frying the mushrooms.
- Cook’s Tip #3: If you think you have enough oil left for cooking the onions and the rice, then it’s alright not to add more.
- Cook’s Tip #4: Ensure that when you transfer your mushroom risotto into a dish for serving, it should still be moving or leveling once you give the plate a tiny shake. There should be some liquid left — not just a chunk of risotto that you have to even out with a spoon.
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