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Mushroom Risotto (Risotto ai Funghi) Recipe

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4.2 from 13 reviews

This Mushroom Risotto recipe features a creamy, comforting Italian classic made with an assortment of mushrooms, aromatic shallots, and savory Parmesan cheese. Cooked slowly with vegetable stock and white wine, this risotto is perfectly creamy and rich, garnished with fresh chives for a subtle herbal note. Ideal as a satisfying vegetarian main dish or side, it’s a wonderful celebration of fresh mushrooms and traditional risotto technique.

Ingredients

Mushrooms and Aromatics

  • 10.5 ounces assorted mushrooms (cremini, portobello, oyster mushrooms, shiitake, etc.)
  • 2 shallots, peeled and finely diced

Liquids and Fats

  • 4 cups vegetable stock (or water)
  • 2 teaspoons olive oil
  • 1 cup dry or semi-dry white wine
  • 2 tablespoons butter

Grains and Seasonings

  • 1 cup risotto rice (carnaroli or arborio preferred)
  • ½ teaspoon black pepper
  • ¼ teaspoon salt (more to taste)

Cheese and Garnish

  • ½ cup Parmigiano Reggiano or Grana Padano cheese (plus more for serving)
  • Fresh chives (optional, for garnish)

Instructions

  1. Prepare the Mushrooms: Clean the mushrooms by gently wiping off any dirt or debris. Trim the ends of the stems and slice the mushrooms thinly. Set aside.
  2. Dice the Shallots: Peel and finely dice the shallots to prepare for sautéing.
  3. Heat the Stock: Pour the vegetable stock into a saucepan and warm it over low heat. Keep the stock hot during the entire risotto cooking process.
  4. Sauté Shallots: Heat olive oil in a pan over medium heat. Add the diced shallots, season lightly with salt, and sauté them until they turn soft, golden, and fragrant.
  5. Cook Mushrooms: Add the sliced mushrooms to the pan with the shallots. Season with black pepper and sauté for a few minutes until the mushrooms soften and release their flavors.
  6. Add the Rice: Stir the risotto rice into the pan with the mushrooms and shallots, coating the grains evenly in the oil and flavors.
  7. Deglaze with Wine: Pour in the white wine and stir well to combine. Cook for a few minutes over medium heat until the majority of the wine has been absorbed by the rice.
  8. Begin Adding Stock: Add about 1 cup (250 ml) of the warmed vegetable stock to the rice. Stir gently and cook, allowing the liquid to absorb into the rice.
  9. Continue Cooking with Stock: Keep adding the vegetable stock in increments of ½ cup (approximately 125 ml). After each addition, wait for the rice to absorb the liquid, stirring occasionally. Repeat this process until the rice is creamy and cooked al dente; this will take around 18–20 minutes.
  10. Finish with Butter and Cheese (Mantecatura): When the rice reaches al dente, add the butter and grated Parmesan cheese. Stir vigorously until everything is melted, creamy, and well combined. Adjust seasoning with salt and black pepper to taste.
  11. Serve and Garnish: Serve the risotto hot, topped with freshly chopped chives, additional Parmesan cheese if desired, and a drizzle of olive oil for extra richness.

Notes

  • Use high-quality risotto rice such as carnaroli or arborio for the best creamy texture.
  • Keep the stock warm throughout cooking to ensure even absorption and consistent cooking of the rice.
  • Stir the risotto gently but frequently to prevent sticking and to release the rice’s natural starches for creaminess.
  • The gradual addition of stock and cooking technique is key to authentic risotto texture—avoid rushing.
  • You can substitute vegetable stock with chicken stock if you prefer a non-vegetarian version.
  • For vegan version, omit butter and Parmesan or use vegan alternatives.
  • Fresh chives add a nice mild oniony garnish, but feel free to omit or substitute with parsley.

Find it online: https://dishcooks.com/mushroom-risotto-risotto-ai-funghi-recipe/