Have you ever tasted something so creamy, so comforting, that it instantly transported you to a cozy little trattoria in Italy? That’s exactly what Italian mushroom risotto does for me—and I’m about to share the secret to making it at home. Whether you’re a seasoned cook or just starting out, this recipe is simple, satisfying, and oh-so-delicious. Let’s dive into the world of risotto ai funghi—a dish that’s as much about the process as it is about the flavors.
Why You’ll Love This Recipe
Before we get into the nitty-gritty, let me tell you why this mushroom risotto is worth your time. Imagine tender Arborio rice simmered to perfection, infused with earthy mushrooms, a splash of white wine (optional but recommended), and finished with buttery Parmesan cheese. It’s rich, velvety, and packed with flavor—perfect for a weeknight dinner or even a special occasion. Plus, it’s vegetarian-friendly!
So, are you ready to create a dish that feels like a warm hug on a plate?
Ingredients You’ll Need
Here’s what you’ll need to whip up this classic Italian delight:
- 250g (8.8 oz) Arborio rice (Carnaroli works too if you can find it!)
- 250g (8.8 oz) white mushrooms, sliced (button mushrooms are ideal, but feel free to experiment with shiitake or Portobello)
- 4 tbsp olive oil (extra virgin, please!)
- 1 onion, finely chopped
- 80g (6 tbsp) butter (because butter makes everything better)
- 100g (3.5 oz) Parmesan cheese, freshly grated (Parmigiano Reggiano DOP is the gold standard)
- 20ml white wine (optional, but trust me—it adds depth)
- 1 liter water or bone broth (your choice; both work beautifully)
- 2 tbsp fresh parsley, chopped
- Sea salt and white pepper to taste
- A pinch of saffron (just a tiny bit goes a long way)
Step-by-Step Instructions
1. Prep Your Ingredients
Start by chopping your onions and slicing your mushrooms. Keep them handy because once you start cooking, things move quickly!
2. Sauté the Aromatics
Heat a generous knob of butter in a large pan over low heat. Add the onions and mushrooms, letting them soften and release their natural juices. Stir occasionally until the onions turn translucent—this is where the magic begins.
3. Toast the Rice
Add the Arborio rice to the pan and stir it around for a couple of minutes. You’ll notice the grains becoming slightly translucent. This step is crucial because it helps the rice absorb all those incredible flavors later on.
4. Deglaze with Wine (Optional)
If you’re using wine, pour it in now and let it simmer until almost fully evaporated. This step adds a subtle tanginess that balances the richness of the dish.
5. Simmer and Stir
Gradually add your water or broth, ladle by ladle, stirring gently as the liquid gets absorbed. This slow-and-steady approach is what gives risotto its signature creaminess. Patience is key here!
6. Finish with Flavor
Once the rice is nearly cooked, stir in the Parmesan cheese, parsley, saffron, salt, and pepper. Let it cook for another 5 minutes on low heat, then remove from the stove. Drizzle with a touch of olive oil before serving—it’s the cherry on top.
Can You Freeze Mushroom Risotto?
Technically, yes—you can freeze risotto. But here’s the thing: risotto is best enjoyed fresh. If you do decide to freeze it, store it in an airtight container and reheat it slowly, adding a tablespoon of water at a time to bring back its creamy texture.
What Pairs Well with Mushroom Risotto?
While this dish shines on its own, pairing it with a side salad or roasted veggies can elevate your meal. Here are a few ideas:
- A crisp Mediterranean chickpea salad
- Grilled chicken or fish for added protein
- A glass of white wine to complement the dish
Tips for Perfect Risotto Every Time
- Use quality ingredients: Fresh mushrooms, real Parmesan, and good-quality rice make all the difference.
- Stir, but don’t stress: Contrary to popular belief, you don’t need to stir constantly. Just keep an eye on it!
- Taste as you go: Adjust seasoning gradually—it’s easier to add than to take away.
Italian Mushroom Risotto Recipe (Risotto ai Funghi) Creamy & Authentic
Ingredients
- 250 g 8.8 oz Arborio rice (Carnaroli works too if you can find it!)
- 250 g 8.8 oz white mushrooms , sliced (button mushrooms are ideal, but feel free to experiment with shiitake or Portobello)
- 4 tbsp olive oil
- 1 onion finely chopped
- 80 g 6 tbsp butter
- 100 g 3.5 oz Parmesan cheese, freshly grated
- 1 liter water or bone broth your choice; both work beautifully
- 2 tbsp fresh parsley chopped
- Sea salt and white pepper to taste
- A pinch of saffron
Instructions
- Prep Your Ingredients: Start by chopping your onions and slicing your mushrooms. Keep them handy because once you start cooking, things move quickly!
- Sauté the Aromatics: Heat a generous knob of butter in a large pan over low heat. Add the onions and mushrooms, letting them soften and release their natural juices. Stir occasionally until the onions turn translucent—this is where the magic begins.
- Toast the Rice: Add the Arborio rice to the pan and stir it around for a couple of minutes. You’ll notice the grains becoming slightly translucent. This step is crucial because it helps the rice absorb all those incredible flavors later on.
- Simmer and Stir: Gradually add your water or broth, ladle by ladle, stirring gently as the liquid gets absorbed. This slow-and-steady approach is what gives risotto its signature creaminess. Patience is key here!
- Finish with Flavor: Once the rice is nearly cooked, stir in the Parmesan cheese, parsley, saffron, salt, and pepper. Let it cook for another 5 minutes on low heat, then remove from the stove. Drizzle with a touch of olive oil before serving—it’s the cherry on top.
Notes
- Cooking Tips:
- Use Carnaroli rice as a substitute for Arborio if needed.
- Alcohol evaporates during cooking, but you can skip the wine if preferred.
- Remove risotto from heat while slightly creamy (not dry), as the rice will continue to absorb liquid.
- Freezing: You can freeze cooked risotto; thaw and rehydrate with water or broth when reheating.
- Serving Suggestions: Enjoy as a standalone meal with a side salad or pair with mains like Baked Lemon Mustard Steelhead Trout or Mediterranean Chickpea Salad.
Tips & Variations
- Mushroom Substitutions: Replace button mushrooms with shiitake, oyster, or Portobello mushrooms for added depth.
- Broth Options: Use bone broth for richer flavor or water for a lighter version.
- Add Protein: Stir in shredded chicken, shrimp, or pancetta for a non-vegetarian twist.
- Herb Variations: Swap parsley with basil or thyme for a unique aroma.
- Presentation Tip: Garnish with extra grated Parmesan, cracked black pepper, and fresh herbs before serving.
Final Thoughts
There’s something deeply satisfying about making Italian mushroom risotto from scratch. It’s not just a recipe; it’s an experience. From the rhythmic stirring to the intoxicating aroma filling your kitchen, every step brings you closer to a dish that feels authentic and full of love.
So, why not give it a try? Gather your ingredients, pour yourself a glass of wine (you deserve it!), and let’s cook up something truly unforgettable.
What’s stopping you from making this recipe for mushroom risotto Italian tonight?
Looking for More Italian Recipes?
Here are some must-try recipes that bring authentic Italian flavors to your kitchen:
- Italian Mule Cocktail with Amaretto
- Italian Leaf Cookies Recipe
- Olive Garden Italian Margarita
- Italian Sausage Roll Recipe
- Creamy Italian Sausage Soup
Try these recipes and bring the taste of Italy to your table!
Tried This Recipe?
I’d love to hear how this Italian mushroom risotto recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
