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.

📝 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))
• 1/2 tbsp balsamic vinegar ((Note 7))
• 50 g Parmesan (finely grated (Note 8))
• 60 ml heavy or double cream (optional (Note 9))
• 1/2 tsp freshly ground black pepper
• salt (to taste)
• chopped fresh parsley (to serve )

👨‍🍳 Instructions

1. 1If you are using dried mushrooms, soak them in warm water for about 20 minutes until they become soft. Drain and set aside.
2. 2Place 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.
3. 3Then add the dried mushrooms and cook for 3 more minutes until they also turn brown, then remove from the pan and set aside.
4. 4Reduce 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.
5. 5Add the garlic and fry for a minute until fragrant.
6. 6Pour on the wine and let it simmer for a few minutes until reduced by half.
7. 7Add the risotto rice, stir until evenly coated in wine and toast for a couple of minutes until the grains are hot to touch.
8. 8Begin 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.
9. 9Stir in the balsamic vinegar if using.
10. 10Remove the pan from the heat and stir in the grated Parmesan and cream If using.
11. 11Season with freshly ground black pepper and salt to taste.
12. 12Stir three quarters of the cooked mushrooms into the risotto.
13. 13Serve the mushroom risotto immediately, topped with the remaining mushrooms and garnished with chopped fresh parsley.