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Risotto con Funghi #risottoconfunghi #foodfotography #foodpornitaly #foodlovers #italianfoodlover #piattosfizioso #risotto #risottoaiporcini #risottoconfunghi #mushroom #mushrooms #porcinimushrooms #risottolove #risottolovers #risottare #passionerisotti #carnaroli #curtiriso #carnarolicurtiriso #primipiatti #cucinaitaliana #cucinatradizionale #cucinareamodomio #cookingpassion #homecooking #homecook #homecooker Risotto con Funghi (Italian Mushroom Risotto) Recipe Guide

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