Risotto ai funghi
Risotto ai funghi, from above
VegNorthern Italy

Risotto ai funghi

Earthy mushrooms, creamy rice and a lot of parmesan. A rainy evening's best friend.

45 minTime
15 gProtein each
mildSpice
From the woods2 chapters · 1 min read

Make it your way

Grandma's wayMushrooms, butter, parmesan; porcini if you can.
The original
531kcalsame
15 gproteinsame
3 gfibresame
45minutessame

Risotto ai funghi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Arborio rice1⅔ cups
Button mushroom400 g mixed mushrooms, sliced, plus a few dried porcini if available
Butter3½ tbsp, divided
Olive oil1½ tbsp
Onion1 small, chopped
Garlic2 cloves
Vegetable stock (vegetable broth)5 cups, hot
Parmesan⅔ cup, grated
Flat leaf parsley2 tbsp, chopped
Saltto taste

Method

4 steps
  1. 1Brown mushrooms in oil in a hot pan, with garlic at the end. Set half aside.
  2. 2Soften onion in half the butter, add rice and toast 2 minutes.
  3. 3Add stock a ladle at a time, stirring, for about 18 minutes, with half the mushrooms after 10 minutes.
  4. 4Off the heat, beat in remaining butter and parmesan. Top with reserved mushrooms and parsley.
Serve it like this

Spoon into warm shallow bowls, top with the browned mushrooms, parsley and shaved parmesan.

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Make it a meal

What goes with Risotto ai funghi: a bread or rice, a side, something to drink and something sweet.

With a main Gnocchi ai quattro formaggi60 min
With a main Polenta e funghi45 min
On the side Marinara sauce35 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
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