Risotto ai Funghi

Name: Risotto ai Funghi
Yield: 3 servings
Cuisine: Italian
Ingredients: 320g Carnaroli or Arborio rice; 300g mixed mushrooms and 20g dried porcini, soaked; 1 shallot, finely chopped; 100ml dry white wine; 1.2 litres hot stock, plus the porcini soaking water; 50g butter; 60g grated Parmigiano Reggiano; Parsley

Risotto ai funghi/ree-ZOT-toh eye FOON-ghee/

Also known as: Mushroom Risotto, Risotto ai Funghi Porcini, Porcini Risotto

About this dish

Creamy risotto cooked with porcini and other mushrooms, white wine and stock, finished with butter and Parmigiano.

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Ingredients

🍚320g Carnaroli or Arborio rice

🍄300g mixed mushrooms and 20g dried porcini, soaked

🧅1 shallot, finely chopped

🍷100ml dry white wine

🍲1.2 litres hot stock, plus the porcini soaking water

🧈50g butter

🧀60g grated Parmigiano Reggiano

🌿Parsley

Method

Serves 3

Sauté the mushrooms and chopped porcini in butter until golden, and set aside.

Soften the shallot in butter, add the rice and toast for 2 minutes.

Add the wine, let it evaporate, then add hot stock a ladle at a time, stirring, for about 18 minutes.

Stir the mushrooms back in for the last few minutes.

Off the heat, beat in the remaining butter and Parmigiano, rest for 1 minute and serve with parsley.

✓ What Makes it Authentic

Mushroom risotto is an autumn favourite across northern Italy, especially when fresh porcini are in season.

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