Risotto con Funghi (Italian Mushroom Risotto) Recipe Guide

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Risotto con Funghi

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Course Main Course, Side Dish

Cuisine Italian

Equipment

• Equipment Needed: Large sauté pan, ladle, wooden spoon, chef’s knife, cutting board, grater

Ingredients

  

• Ingredients
• 1 cup 200g Arborio rice – Essential for risotto's creamy texture.
• 4 cups 1 liter vegetable or chicken stock – Kept warm for gradual cooking.
• 2 tablespoons olive oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1 cup 100g fresh mushrooms – Any variety works, but porcini or cremini add great flavor.
• ½ cup dry white wine – Adds depth of flavor.
• ½ cup grated Parmesan cheese – Adds richness and creaminess.
• 2 tablespoons unsalted butter – For extra creaminess at the end.
• Salt and black pepper to taste
• Fresh parsley chopped – For garnish.

Instructions

 

• Instructions
• Prepare the Stock
• In a medium pot, warm the vegetable or chicken stock over low heat. The stock needs to stay warm to gradually cook the rice and ensure a creamy texture.
• Sauté the Aromatics
• In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until it’s softened and translucent. Add the garlic and cook for another minute until fragrant.
• Cook the Mushrooms
• Add the sliced mushrooms to the pan and cook for about 5 minutes or until they release their juices and begin to brown. Season with a pinch of salt and black pepper to taste.
• Toast the Rice
• Add the Arborio rice to the pan and stir continuously for about 2 minutes. This step, known as “toasting” the rice, helps the grains to absorb flavors and achieve a firm, creamy texture.
• Deglaze with Wine
• Pour in the white wine, stirring until it’s almost fully absorbed by the rice. This step enhances the depth of flavor and adds a bit of acidity that balances the dish.
• Add Stock Gradually
• Begin adding the warm stock one ladle at a time, stirring frequently. Allow each ladleful of stock to be absorbed by the rice before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente (with a slight bite).
• Finish with Butter and Parmesan
• Once the rice is tender, remove the pan from heat and stir in the butter and grated Parmesan cheese. This step enhances the risotto’s creamy consistency and adds richness. Season with additional salt and pepper to taste, if needed.
• Garnish and Serve
• Serve the risotto immediately, garnished with chopped fresh parsley. Risotto is best enjoyed right after cooking to preserve its creamy texture.
• Variations
• Vegan: Replace the Parmesan cheese with a vegan alternative or nutritional yeast, and swap the butter for extra olive oil or a plant-based butter.
• Gluten-Free: This risotto is naturally gluten-free, but ensure the stock used is certified gluten-free.
• Mushroom Varieties: For a deeper flavor, use a mix of mushrooms such as porcini, shiitake, or chanterelles. Rehydrated dried mushrooms also add a rich, umami taste.

Keyword Riso, Risotto

Risotto con Funghi, or mushroom risotto, is a comforting, earthy dish that showcases the rich flavors of mushrooms and the creamy texture of Italian Arborio rice. This is a staple of Northern Italian cuisine, and from my own personal experience, the balance of flavors in this dish creates a satisfying meal perfect for any time of year. Let me show you how I make a delicious, creamy mushroom risotto that’s sure to impress and delight.

What to Expect

Risotto con Funghi should have a creamy, luxurious texture with each grain of rice maintaining a slight bite. The flavor will be earthy and rich from the mushrooms, balanced with the slight tang of Parmesan. Don’t be alarmed if the risotto appears slightly loose before serving; it will thicken as it sits for a few moments.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Ease of Cooking: Moderate (Perfect for beginners willing to learn a bit of technique)
• Servings: 4
• Calories: Approximately 320 per serving
• Cost of Ingredients: Moderate ($$)
• Cuisine: Italian
• Course: Main or Side Dish
• Equipment Needed: Large sauté pan, ladle, wooden spoon, chef’s knife, cutting board, grater
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Risotto con Funghi  now.

Ingredients

• 1 cup (200g) Arborio rice – Essential for risotto’s creamy texture.
• 4 cups (1 liter) vegetable or chicken stock – Kept warm for gradual cooking.
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup (100g) fresh mushrooms – Any variety works, but porcini or cremini add great flavor.
• ½ cup dry white wine – Adds depth of flavor.
• ½ cup grated Parmesan cheese – Adds richness and creaminess.
• 2 tablespoons unsalted butter – For extra creaminess at the end.
• Salt and black pepper, to taste
• Fresh parsley, chopped – For garnish.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Risotto con Funghi  now.

Instructions

1. Prepare the Stock
   In a medium pot, warm the vegetable or chicken stock over low heat. The stock needs to stay warm to gradually cook the rice and ensure a creamy texture.
2. Sauté the Aromatics
   In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until it’s softened and translucent. Add the garlic and cook for another minute until fragrant.
3. Cook the Mushrooms
   Add the sliced mushrooms to the pan and cook for about 5 minutes or until they release their juices and begin to brown. Season with a pinch of salt and black pepper to taste.
4. Toast the Rice
   Add the Arborio rice to the pan and stir continuously for about 2 minutes. This step, known as “toasting” the rice, helps the grains to absorb flavors and achieve a firm, creamy texture.
5. Deglaze with Wine
   Pour in the white wine, stirring until it’s almost fully absorbed by the rice. This step enhances the depth of flavor and adds a bit of acidity that balances the dish.
6. Add Stock Gradually
   Begin adding the warm stock one ladle at a time, stirring frequently. Allow each ladleful of stock to be absorbed by the rice before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and cooked al dente (with a slight bite).
7. Finish with Butter and Parmesan
   Once the rice is tender, remove the pan from heat and stir in the butter and grated Parmesan cheese. This step enhances the risotto’s creamy consistency and adds richness. Season with additional salt and pepper to taste, if needed.
8. Garnish and Serve
   Serve the risotto immediately, garnished with chopped fresh parsley. Risotto is best enjoyed right after cooking to preserve its creamy texture.

Variations

• Vegan: Replace the Parmesan cheese with a vegan alternative or nutritional yeast, and swap the butter for extra olive oil or a plant-based butter.
• Gluten-Free: This risotto is naturally gluten-free, but ensure the stock used is certified gluten-free.
• Mushroom Varieties: For a deeper flavor, use a mix of mushrooms such as porcini, shiitake, or chanterelles. Rehydrated dried mushrooms also add a rich, umami taste.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Risotto con Funghi  now.

Tips and Tricks

• Keep Stirring: Stirring frequently helps release the rice’s starch, creating that signature creamy texture.
• Maintain Stock Temperature: Keeping the stock warm allows for even absorption and prevents cooling down the rice as you cook.
• Cooking to “Al Dente”: Properly cooked risotto has a slightly firm texture. Avoid overcooking, as it can become mushy.
• No-Rush Cooking: Risotto is about patience—adding the stock gradually is essential for the perfect consistency.

Substitutions

• Wine: If you prefer not to use wine, substitute it with an equal amount of extra stock plus a squeeze of lemon juice for acidity.
• Stock Choice: Mushroom stock can be used to enhance the earthy flavor of the dish if you prefer a vegetarian or deeper mushroom profile.

Nutritional Information Per Serving

• Calories: 320 kcal
• Carbohydrates: 47g
• Protein: 8g
• Fat: 9g
• Fiber: 2g
• Sodium: 450 mg (may vary depending on stock)

I hope this guide has made making Risotto con Funghi seem a little less daunting. Have you tried it before, or are you planning to give it a go now? Please, be honest, and let me know in the comments below I love to hear feedback from real people like you, so please, leave your honest thoughts!