Risotto ai Funghi (Mushroom Risotto)

A serving of Mushroom Risotto on a cream coloured plate.

5 from 2 votes

Risotto ai Funghi (Mushroom Risotto)

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.

Prep Time10

Cook Time30

soaking dried mushrooms20

Total Time40

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 415kcal

Author: Helen

Equipment

Ingredients

15 g dried mushrooms optional (Note 1)
60 g butter (Note 2)
400 g fresh mushrooms chopped into even-sized pieces (Note 3)
1 onion finely chopped
4 cloves garlic crushed
120 ml white wine (Note 4)
240 g risotto rice (Note 5)
2 litres veg or chicken stock (Note 6)
½ tbsp balsamic vinegar (Note 7)
50 g Parmesan finely grated (Note 8)
60 ml heavy or double cream optional (Note 9)
½ tsp freshly ground black pepper
salt to taste
chopped fresh parsley to serve

US Customary - Metric

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.

Video

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.

Nutrition