Risotto ai Funghi

Risotto ai funghi is the soul of Italian comfort cooking: creamy Arborio rice stirred with earthy mushrooms, white wine and plenty of Parmesan. It takes patience and a little stirring, but the silky, restaurant-quality result is worth every minute.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Servings

4 servings

Calories

480

Ingredients

• 300 g Arborio rice
• 400 g mixed mushrooms, sliced
• 1.2 litres hot vegetable or chicken stock
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 120 ml dry white wine
• 60 g butter
• 2 tablespoons olive oil
• 60 g grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions

1. Warm the stock in a saucepan and keep it at a gentle simmer throughout cooking.
2. Sauté the mushrooms in half the butter and the olive oil until golden, then set them aside.
3. Cook the onion and garlic in the same pan until soft, then stir in the rice until the grains look translucent.
4. Pour in the wine and stir until it has mostly evaporated.
5. Add the hot stock one ladle at a time, stirring often and letting each addition absorb before adding the next, for about 18 minutes.
6. Stir in the mushrooms, remaining butter and Parmesan, and season with salt, pepper and thyme.
7. Rest the risotto for 2 minutes, then serve immediately with parsley scattered on top.

Pro tips

• Keep the stock hot so the rice cooks evenly and stays creamy.
• Stir often but not constantly; the rice needs room to release its starch.
• Finish with cold butter and Parmesan off the heat for the glossiest texture.
• Serve at once, as risotto thickens quickly as it stands.

Frequently asked questions