Mushroom Risotto (Risotto ai funghi)
Creamy Arborio rice cooked slowly with mushrooms, white wine, and parmesan — the quintessential Northern Italian primo.
Cuisine: Italian (Lombardy) · Style: One Pot · Protein: Veggies · Total time: · Difficulty: medium · Servings: 4 · Spice: 1/5
Ingredients
- 1.5 cups Arborio rice
- 400g mixed mushrooms (cremini, shiitake, oyster)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 5 cups warm vegetable stock
- 1/2 cup grated parmesan
- 3 tbsp butter
- 2 tbsp olive oil
- 2 tbsp fresh thyme leaves
- Salt and pepper
- Extra parmesan and parsley to serve
Steps
- Sauté mushrooms in olive oil on high heat until deeply golden. Season with thyme, salt, and pepper. Set aside.
- In the same pan, melt 1 tbsp butter. Soften onion and garlic on low.
- Add rice and toast 2 minutes until edges turn translucent.
- Pour in wine and stir until absorbed.
- Add warm stock one ladle at a time, stirring constantly. Wait for each to absorb before adding more. About 18 minutes total.
- When rice is al dente and creamy, fold in mushrooms, remaining butter, and parmesan.
- Rest 2 minutes off heat, then serve with more parmesan and parsley.