Risotto ai Funghi (Mushroom Risotto)

• 2 cups Arborio rice
• 6 cups chicken or vegetable stock, kept warm
• 1 medium onion, finely chopped
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 3 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
2. 2 Add mushrooms and garlic to the skillet, cooking until mushrooms release their moisture and start to brown.
3. 3 In a separate large pot, toast the Arborio rice for 1-2 minutes, stirring constantly.
4. 4 Deglaze the rice with white wine, stirring until absorbed.
5. 5 Begin adding warm stock to the rice, one ladle at a time, stirring frequently until absorbed before adding the next.
6. 6 Once the rice is creamy and al dente (about 20 minutes), stir in the mushroom mixture.
7. 7 Remove from heat and stir in Parmesan cheese and butter until creamy.
8. 8 Season with salt and pepper to taste, and fold in chopped parsley.
9. 9 Serve immediately.

Equipment

• Large skillet
• Large pot
• Wooden spoon

Variations

• Add cooked chicken or shrimp for a heartier dish.
• Incorporate a handful of fresh peas for added color and sweetness.

Substitutions

• Use vegetable stock for a vegan version.
• Substitute Parmesan with nutritional yeast for a vegan cheese flavor.

Pairings

• Garlic bread
• Green salad
• Dry white wine

Nutrition

Tips

• Keep the stock warm to ensure even cooking.
• Don’t skip toasting the rice; it adds nutty flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock or water to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the fridge and reheat with additional stock or water.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs wonderfully with a glass of dry white wine.

FAQ