Mushroom Risotto – Risotto ai Funghi

Mushroom Risotto – Risotto ai Funghi is a gorgeous recipe that never fails to impress. Soaking the mushrooms prior to cooking gives the dish an amazing mushrooms flavour without being overpowering. Serve this Italian beauty as a main dish with a sprinkle of parmesan and glass of chilled wine.

Mushroom Risotto – Risotto ai Funghi

Making a tasty risotto is easier than you think. Using mushrooms add a unique flavour and extra body to a classic recipe.

4.50 from 48 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Italian

Keyword: Alcohol, Dairy, Rice, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 people

Calories: 775kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 1 ounce mushrooms dried
• 2 cups chicken stock
• 2 tbsp shallots finely chopped
• 4 tbsp butter
• 3 tbsp olive oil
• 2 cups Arborio rice
• 1/2 cup dry white wine optional
• 1/4 cup parmesan
• 1 pinch salt to taste
• 1 pinch ground pepper to taste

Instructions

• Soak mushrooms in 2 cups warm water for at least 30 minutes, until the mushrooms are soft.
  1 ounce mushrooms
• Remove from the water and chop coarsely.
• Strain the water through a coffee filter and combine it with the 2 cups of chicken stock in a saucepan.
  2 cups chicken stock
• Bring this mixture to a simmer over medium heat.
• In a heavy 2 Litre pot over medium heat sauté the shallots in 2 tbsp of butter and 3 tbsp olive oil until translucent but not brown.
  2 tbsp shallots, 4 tbsp butter, 3 tbsp olive oil
• Add the rice, stir to thoroughly coat with the oil and butter, and sauté for 2 to 3 minutes.
  2 cups Arborio rice
• Add the wine or 1/2 cup of the simmering stock, stirring frequently.
  1/2 cup dry white wine
• When the liquid is almost completely absorbed add another 1/2 cup stock, and repeat this process for 15 minutes, stirring frequently.
• Add the mushrooms and continue adding stock as it becomes absorbed for another 5 to 10 minutes, until the rice is done.
• You may have some stock left over; do not feel compelled to use it all, as this will make the risotto too runny.
• Test the rice for doneness by tasting it; it should be “al dente” (soft but still firm to the tooth) and the risotto should be creamy at this stage.
• When the rice is cooked remove the pot from the heat and stir in the Parmesan cheese and the remaining 2 tbsp of butter.
  1/4 cup parmesan
• Adjust the seasoning with salt and pepper if necessary.
  1 pinch salt, 1 pinch ground pepper

Nutrition

Calories: 775kcal | Carbohydrates: 98g | Protein: 21g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 57mg | Sodium: 676mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g