📝 About This Recipe
Transport yourself to a rustic trattoria in Northern Italy with this quintessential Risotto ai Funghi. This dish celebrates the marriage of earthy wild mushrooms and the luxurious, starchy silkiness of slow-cooked Arborio rice. By building layers of flavor with dry white wine, golden shallots, and a rich vegetable broth, you create a comfort food masterpiece that is both sophisticated and deeply soul-warming.
🥗 Ingredients
The Mushroom Base
- 12 ounces Cremini mushrooms (cleaned and thinly sliced)
- 0.5 ounce Dried Porcini mushrooms (rehydrated in 1 cup hot water, liquid reserved)
- 4 ounces Shiitake mushrooms (stems removed, sliced)
- 2 tablespoons Extra virgin olive oil
- 2 teaspoons Fresh thyme (leaves only)
The Risotto
- 1.5 cups Arborio or Carnaroli rice (do not rinse)
- 5-6 cups Vegetable or chicken stock (low sodium, kept at a low simmer)
- 0.5 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 4 tablespoons Unsalted butter (divided into two portions)
The Finish and Garnish
- 0.5 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 1 teaspoon Truffle oil (optional, for finishing)
- to taste Kosher salt and black pepper
👨🍳 Instructions
-
1
In a medium saucepan, bring your stock to a gentle simmer. Keep it warm on the lowest heat setting throughout the entire cooking process.
-
2
Place the dried porcini in a small bowl with 1 cup of hot water. Let soak for 15 minutes, then drain, reserving the soaking liquid. Finely chop the rehydrated porcini.
-
3
In a wide, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced cremini and shiitake mushrooms. Sauté until golden brown and moisture has evaporated (about 8-10 minutes).
-
4
Stir in the chopped porcini, fresh thyme, and a pinch of salt. Cook for another 2 minutes, then remove the mushroom mixture from the pan and set aside.
-
5
In the same pan, melt 2 tablespoons of butter over medium heat. Add the shallots and cook until translucent and soft, about 3-4 minutes, without browning them.
-
6
Add the garlic and the Arborio rice to the pan. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains are translucent but the centers remain white.
-
7
Pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir until the wine is almost completely absorbed by the rice.
-
8
Slowly pour the reserved porcini soaking liquid through a fine-mesh sieve into the rice. Stir constantly until absorbed.
-
9
Begin adding the warm stock one ladleful (about 1/2 cup) at a time. Stir frequently; the friction of the rice grains against each other is what releases the starch to create the creamy sauce.
-
10
Wait until each ladle of stock is nearly absorbed before adding the next. Continue this process for 18-22 minutes. Taste the rice frequently—it should be 'al dente,' tender but with a slight bite.
-
11
When the rice is nearly done, stir the sautéed mushroom mixture back into the pan to warm through.
-
12
Once the rice is cooked to perfection, remove the pan from the heat. This is the 'Mantecatura' stage.
-
13
Vigorously stir in the remaining 2 tablespoons of cold butter and the grated Parmigiano-Reggiano. If the risotto looks too thick, add one last splash of warm stock to achieve a 'wave-like' (all’onda) consistency.
-
14
Season with salt and freshly cracked black pepper to taste. Cover and let the risotto rest for 2 minutes before serving.
-
15
Ladle into warm bowls. Garnish with fresh parsley, an extra sprinkle of cheese, and a tiny drizzle of truffle oil if using.
💡 Chef's Tips
Always use warm stock; cold stock shocks the rice and prevents it from releasing starch properly. Don't over-stir, but don't walk away—stirring every minute or so is the secret to that perfect creamy texture. Choose the right rice: Arborio is great, but Carnaroli is often preferred by chefs for its superior texture and resistance to overcooking. Never rinse your risotto rice! You need every bit of that surface starch to create the signature creamy sauce. If you have leftovers, make Arancini (fried rice balls) the next day—risotto does not reheat well as a standalone dish.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like an Italian Gavi or a lightly oaked Chardonnay. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the rice. A side of roasted asparagus or sautéed broccolini adds a lovely green crunch to the meal. For a protein boost, top with seared scallops or a piece of pan-finned sea bass. Accompany with crusty warm ciabatta bread to mop up any remaining creamy sauce.