A rich and extremely tasty mushroom risotto (or Risotto ai Funghi as they say in Italy) with soft sautéed garlic mushrooms, punchy Parmesan and a splash of fresh cream. A simple one-pan recipe that's ready in just over 30 minutes.
Warming, creamy, comforting and packed with delicious flavour and texture risotto is a versatile, one-pan dish that never fails to hit the spot. For more speedy and scrumptious risotto recipes, try my Smoked Haddock and Leek Risotto and Pumpkin & Sage Risotto.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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4 reasons why you'll love this recipe:
- Delicious flavour and texture in every bite. With creamy al dente risotto rice, soft sautéed mushrooms and punchy Parmesan.
- Quick and easy recipe. On the table in 40 minutes
- One pan recipe
- Nutritious: Mushrooms are rich in vitamins, especially vitamins B & D, and a great source of fibre, and antioxidants.
🛒 Key ingredients:
- Mushrooms: Feel free to choose the type of mushrooms you like. I use a mixture of dried and fresh mushrooms. Dried mushrooms add a more intense flavour due to the moisture removal process. I personally like to toss in a box of mixed mushrooms with the addition of some dried mixed or porcini mushrooms, but the risotto also turned out well when I made it with the more commonly found button mushrooms.
- Butter: I like to use butter instead of olive oil to sauté the mushrooms, onions and garlic because it adds extra richness.
- White wine: Adds depth and complexity and balances the rich flavours. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced.
- Risotto rice: Your local store should stock it. Arborio is the most widely available, but feel free to use another variety like Carnaroli or Vialone.
- Chicken or veg stock: Fresh and powdered types are fine to use.
- Balsamic vinegar: Optional and adds a little sweetness and acidity.
- Parmesan: Adds creamy, nutty, and salty flavour.
- Heavy cream: Optional but recommended. It deepens the flavour of the dish and makes it a little more decadent. That said you can also enjoy it without.
- Fresh parsley: To add fresh flavour and texture when serving.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Dried mushrooms: You can swap the dried mushrooms for the same volume of fresh.
- Butter: Substitute with olive oil.
- White wine: You can omit this and add a little more stock to taste.
- Parmesan: Switch for another strong-tasting hard cheese like Pecorino or Grana Padano.
- Heavy cream: Light cream/pouring cream/single cream can be used but note this won't add the same level of richness.
Variations:
- Change up the mushrooms: experiment with wild mushrooms, chanterelle mushrooms or shiitake.
- Truffle: Add truffle oil for a rich and decadent twist.
- Add protein: toss in some chicken, sausage or cooked pancetta.
- Greens: add spinach or kale.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Place a large frying pan on a medium to high heat, add butter and fry the mushrooms until they begin to brown and set aside.
Step 2: Sauté the onions until soft and translucent. Then add the garlic and cook for a minute or two until fragrant.
Step 3: Pour on the white wine and let it simmer for a few minutes until reduced by half. Stir in the rice and toast until the grains become hot.
Step 4: Add the stock a ladle at a time, waiting for each one to evaporate before adding the next. Continue until the rice is cooked to al dente.
Step 5: Remove the pan from the heat and stir in the Parmesan, cream and balsamic vinegar. Add salt and pepper to taste. Then stir in 3 quarters of the mushrooms. Serve immediately topped with the remaining mushrooms, chopped fresh parsley and more grated Parmesan.
🍽️ Serving suggestions
- Garlic bread
- Salad: Serve with a simple side salad like this rocket and parmesan salad to cut through the richness.
- Garlic Sautéed Spinach: For a burst of freshness.
- Roasted vegetables. Like zucchini/courgette, aubergine/eggplant and tomatoes.
- Wine: Try a medium-bodied red wine like Pinot Noir or a crisp and aromatic white like Chardonnay or Sauvignon Blanc.
Expert Tips
- Use dried mushrooms as well as fresh for a deep and rich mushroom flavour.
- Toast the rice before adding the white wine and stock to deepen its flavour.
- Add the stock gradually to get perfectly cooked al dente rice and allow the rice to release its starch giving it a delicious creamy texture.
🙋 Recipe FAQs
This is a topic of debate, with many people claiming that washing mushrooms causes them to become slimy and lose their flavour. The Mushroom Bureau advises cleaning mushrooms using a damp cloth. However, others argue that the amount of water they absorb is minimal as is the impact on taste. Mushrooms often have dirt on them so need to be washed, a wipe with a damp cloth or kitchen paper or a quick rinse is fine. If you decide to rinse make sure you dry them before cooking, so they do not add additional moisture to your dish.
Risotto tastes best when served straight from the pan but it can be stored in the fridge for up to 2 days. Ensure you reheat it thoroughly on the stove or in the microwave before eating. This dish is not suitable for freezing.
Risotto tastes best when served immediately and isn't the best candidate for a make-ahead meal.
White wine adds a little richness and acidity, but the risotto will still taste good without it. Just substitute with more stock to taste and add a little balsamic to bring acidity
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📖 Recipe
Risotto ai Funghi (Mushroom, Garlic and Parmesan Risotto)
Ingredients
- 15 g (0.5 oz) dried mushrooms optional (Note 1)
- 60 g (2 tbsp) butter (Note 2)
- 400 g (14 oz) fresh mushrooms chopped into even-sized pieces (Note 3)
- 1 onion finely chopped
- 4 cloves garlic crushed
- 120 ml (½ cup) white wine (Note 4)
- 240 g (2.5 cups) risotto rice (Note 5)
- 2 litres (8.5 cups) veg or chicken stock (Note 6)
- ½ tbsp balsamic vinegar (Note 7)
- 50 g (½ cup) Parmesan finely grated (Note 8)
- 60 ml (¼ cup) heavy or double cream optional (Note 9)
- ½ tsp freshly ground black pepper
- salt to taste
- chopped fresh parsley to serve
Instructions
- If you are using dried mushrooms, soak them in warm water for about 20 minutes until they become soft. Drain and set aside.
- Place a large saucepan or skillet on a medium to high heat, add half of the butter and fry the fresh mushrooms for a few minutes until they begin to brown.
- Then add the dried mushrooms and cook for 3 more minutes until they also turn brown, then remove from the pan and set aside.
- Reduce the heat to medium, add the remaining butter to the pan and fry the onions for a few minutes until they turn soft and translucent.
- Add the garlic and fry for a minute until fragrant.
- Pour on the wine and let it simmer for a few minutes until reduced by half.
- Add the risotto rice, stir until evenly coated in wine and toast for a couple of minutes until the grains are hot to touch.
- Begin adding the stock, one ladleful at a time, stirring constantly. Allow each ladleful of stock to be absorbed before adding the next. Continue this process until the rice is cooked and has a creamy consistency. This usually takes about 20-25 minutes.
- Stir in the balsamic vinegar if using.
- Remove the pan from the heat and stir in the grated Parmesan and cream If using.
- Season with freshly ground black pepper and salt to taste.
- Stir three quarters of the cooked mushrooms into the risotto.
- Serve the mushroom risotto immediately, topped with the remaining mushrooms and garnished with chopped fresh parsley.
Notes
- Dried mushrooms: Add a more intense flavour than fresh mushrooms. You can substitute them with an additional 1.5 oz 40g of fresh mushrooms per person.
- Butter: I like to use butter instead of oil to sauté the mushrooms, onions and garlic because it adds extra richness. You can use olive oil instead.
- Fresh mushrooms: Feel free to choose the type of mushrooms you like. I personally like to toss in a box of mixed mushrooms with the addition of some dried mixed mushrooms or porcini, but the risotto also turned out well when I made it with the more commonly found button mushrooms.
- White wine: Adds depth and complexity and balances the rich flavours. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced.
- Risotto rice: Alborio is the most widely available, but feel free to use another variety like Carnaroli or Vialone.
- Chicken or veg stock: Both fresh and powdered types are fine to use.
- Balsamic vinegar (optional): Adds a little sweetness and acidity.
- Parmesan: Switch for another strong-tasting hard cheese like Pecorino or Grana Padano.
- Heavy cream: Optional but recommended. It deepens the flavour of the dish and makes it a little more decadent, but you can also enjoy it without it. Light cream/pouring cream/single cream can also be used but won't add the same level of richness.
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