Italian Mushroom Risotto Recipe (Risotto ai Funghi) Creamy & Authentic
Indulge in this classic Italian Mushroom Risotto (Risotto ai Funghi) , a creamy, one-pot vegetarian dish made with Arborio rice, saffron, Parmesan cheese, and optional white wine. Perfectly balanced flavors make it an irresistible family dinner option that's ready in under an hour.
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.