Risotto ai Funghi (Mushroom Risotto)

Ingredients

• 15 gdried mushrooms (optional)
• 60 gbutter
• 400 gfresh mushrooms, chopped into even-sized pieces
• 1onion, finely chopped
• 4 clovesgarlic, crushed
• 120 mlwhite wine
• 240 grisotto rice
• 2 litresvegetable or chicken stock
• 1/2 tbspbalsamic vinegar
• 50 gParmesan, finely grated
• 60 mldouble cream (optional)
• 1/2 tspfreshly ground black pepper
• to tastesalt
• to servefresh parsley, chopped

Instructions

1. 1

   Soak dried mushrooms

   If using dried mushrooms, soak them in warm water for about 20 minutes until soft. Drain them and set aside.

2. 2

   Brown fresh mushrooms

   Set a large saucepan or frying pan over a medium-high heat. Add half the butter and fry the fresh mushrooms for a few minutes, until they begin to brown.

3. 3

   Cook dried mushrooms

   Add the dried mushrooms and cook for 3 more minutes, until they also brown. Remove all the mushrooms from the pan and set them aside.

4. 4

   Soften the onion

   Turn the heat down to medium, add the remaining butter to the pan and fry the onion for a few minutes, until soft and translucent.

5. 5

   Fry the garlic

   Add the garlic and fry for 1 minute, until fragrant.

6. 6

   Reduce the wine

   Pour in the wine and let it simmer for a few minutes, until reduced by half.

7. 7

   Toast the rice

   Add the risotto rice and stir until the grains are coated in wine. Toast for a couple of minutes, until the rice feels hot to the touch.

8. 8

   Add stock gradually

   Add the stock one ladleful at a time, stirring constantly and letting each addition absorb before adding the next. Continue until the rice is cooked and creamy; this usually takes about 20–25 minutes.

9. 9

   Add the vinegar

   Stir in the balsamic vinegar, if using.

10. 10

    Stir in cheese

    Take the pan off the heat and stir in the grated Parmesan and cream, if using.

11. 11

    Season the risotto

    Season with freshly ground black pepper and salt to taste.

12. 12

    Fold in mushrooms

    Stir three quarters of the cooked mushrooms into the risotto.

13. 13

    Serve straight away

    Serve immediately, topped with the remaining mushrooms and chopped fresh parsley.

What is mushroom risotto?

Risotto ai funghi is an Italian rice dish cooked gradually with stock until the grains become tender and the mixture turns creamy. This version builds its savoury flavour with browned mushrooms, garlic, wine and Parmesan.

The rice releases starch as it cooks, creating a silky texture without needing to drain it. A splash of cream is optional, while dried mushrooms add another layer of mushroom flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 12g protein, 56g carbs, 15g fat.

The rice supplies most of the carbohydrates, while butter, Parmesan and optional cream contribute much of the fat. Mushrooms and Parmesan provide some protein, with the exact balance depending on the stock and whether you use cream. Serve with a green salad or vegetables to add freshness to the plate.

Choosing the mushrooms and rice

Fresh mushrooms: Cut them into even-sized pieces so they brown at a similar pace. Browning them before adding the rice gives them colour and keeps them from disappearing into the risotto.

Dried mushrooms: These are optional, but soaking softens them for cooking. Drain them before adding them to the pan.

Risotto rice: Use a variety intended for risotto, such as arborio, so it can release starch as it cooks while retaining a tender bite.

Build flavour in the pan

Brown first: Cook the fresh mushrooms in half the butter, then add the dried mushrooms and cook them too. Set them aside so they do not overcook during the rice’s longer cooking time.

Wine and garlic: Soften the onion in the remaining butter before adding the garlic. Let the wine reduce by half, then coat and toast the rice in it before beginning to add stock.

Add the stock gradually

One ladleful at a time: Stir constantly and wait for each addition to be absorbed before adding the next. This gradual process helps the rice cook evenly and encourages it to become creamy.

Watch the texture: The recipe allows about 20–25 minutes for the rice to cook once you begin adding stock. Follow the tender, creamy consistency as your cue rather than relying on the time alone.

Finish for a creamy texture

Off the heat: Stir in the Parmesan and optional cream after removing the pan from the heat. This brings the finishing ingredients together with the hot rice.

Keep some mushrooms back: Mix three quarters into the risotto and reserve the rest for the top. The final topping keeps some browned mushrooms visible when you serve.

Serving and timing

Serve promptly: Risotto is at its creamiest just after cooking, so have the bowls and parsley ready before the rice is finished. Divide the reserved mushrooms over the top.

For a fuller plate, serve it alongside a crisp green salad or simply cooked vegetables. Keep accompaniments straightforward so the mushrooms and Parmesan remain the focus.

Recipe notes & tips

• Chop the fresh mushrooms into even-sized pieces so they brown consistently.
• If using dried mushrooms, allow about 20 minutes for soaking before you start cooking.
• Keep stirring as you add stock, and let each ladleful absorb before adding the next.
• Taste the rice as it cooks so you can judge when it is tender and creamy.
• Grate the Parmesan finely so it stirs smoothly into the hot risotto.
• Have the parsley ready before serving, as the finished risotto is best eaten immediately.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a meat-free version.
• Leave out the dried mushrooms: Make the risotto with fresh mushrooms only.
• Omit the cream: Finish with Parmesan alone for a less rich version.
• Adjust the vinegar: Leave out the balsamic if you prefer not to use it.
• Change the garnish: Use chopped fresh parsley as directed, or leave it off if unavailable.

Common mistakes to avoid

• Crowding the mushrooms: They may cook without browning; use a large pan and chop them evenly.
• Adding all the stock at once: Add it one ladleful at a time and let each portion absorb.
• Rushing the rice: Continue cooking until the rice is tender and creamy, usually about 20–25 minutes after adding stock.
• Overcooking the mushrooms: Set them aside after browning and fold most back in near the end.
• Boiling the wine too long: Stop reducing when it has halved, then add the rice.
• Serving late: Risotto thickens as it stands, so serve it as soon as it is ready.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan, stirring until piping hot; add a splash of stock or water if the risotto has thickened.

Frequently asked questions