Risotto ai Funghi
Appetizer, Main Dish, Side Dish • Rice, Vegetables
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Ingredients
- Arborio rice: 1 cup
- Chicken or vegetable broth: 4 cups (1 liter), warm
- White wine: ½ cup
- Mixed mushrooms e.g., cremini, porcini: 2 cups, sliced
- Onion: 1 small, finely chopped
- Garlic: 1 clove, minced
- Butter: 2 tbsp
- Parmesan: ½ cup, grated
- Olive oil: 2 tbsp
- Parsley: 2 tbsp, chopped
Directions
- Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and garlic, cooking until browned and tender. Set aside.
- Keep the broth warm on low heat.
- In a large pot, melt 1 tbsp of butter. Add the onion and sauté until translucent.
- Stir in the Arborio rice and cook for 2 minutes, ensuring every grain is coated.
- Pour in the white wine and stir until absorbed.
- Add the broth one ladle at a time, stirring continuously and allowing it to absorb before adding the next. Cook for 18-20 minutes.
- Stir the sautéed mushrooms into the risotto, reserving a few for garnish.
- Finish with butter and Parmesan: Add the remaining butter and Parmesan, stirring until creamy.
- Plate the risotto, garnish with reserved mushrooms and parsley, and enjoy warm.
