Risotto ai Funghi
Italy's most beloved risotto after Milanese — risotto ai funghi, mushroom risotto. Made with a combination of fresh porcini (when in season) or mixed mushrooms and dried porcini (the umami backbone year-round). The dried porcini soaking liquid, strained carefully, is added to the stock. Finished with Parmesan and butter — the mantecatura.
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 30 min
Ingredients
Method
Sauté fresh mushrooms and rehydrated porcini in butter over high heat until golden. Season; set aside. Strain porcini soaking liquid through a fine sieve; add to stock.
About 5 min
Soften shallot and garlic in oil. Add rice; toast 2 minutes until translucent at the edge. Add wine; absorb completely.
About 12 min
Add stock ladle by ladle, stirring continuously; add the strained porcini liquid as part of the stock. Cook 16–18 minutes total.
About 12 min
Fold mushrooms into the risotto for the last 5 minutes. Remove from heat.
About 12 min
Mantecatura: add cold butter in pieces and Parmesan; stir vigorously 1 minute until creamy and glossy. Add parsley; rest 2 minutes. Serve all'onda.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 16 g
- Carbs
- 62 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 3 g
- Sodium
- 560 mg
Contains: dairy, eggs
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Recipe by Boon Tools.