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An overhead shot off a serving of mushroom risotto with some grated Parmigiano Reggiano on top.
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Mushroom Risotto Recipe (Risotto ai Funghi)

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!  
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: Italian
Servings: 3
Calories: 502kcal
Author: Neriz


  • Pyrex Measuring Cups
  • Measuring Spoons
  • Medium-Sized Saucepan
  • Large Pan/Skillet
  • Rubber Spatula


  • 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


  • 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.



  • 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.


Calories: 502kcal | Carbohydrates: 45g | Protein: 11g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1505mg | Potassium: 350mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1293IU | Vitamin C: 5mg | Calcium: 225mg | Iron: 1mg