Name: Mushroom Risotto (Risotto ai Funghi)
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1½ cup Arborio rice; 2 tbsp Olive oil; 1 tbsp Unsalted butter; 1 Small onion, finely chopped; 2 cloves Garlic, minced; 300 g Mushrooms (cremini or mixed); ½ cup Dry white wine; 4 cup Warm vegetable or chicken broth; ½ cup Parmesan cheese, grated; 2 tbsp Fresh parsley, chopped; Salt and pepper

Print Recipe

Tasty

Mushroom Risotto (Risotto ai Funghi)

Author: Anthony Cooking Method: Sauteing, Simmering Cuisine: Italian Courses: Lunch Recipe Keys: A Arborio Rice R Risotto Vegan

Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Rest Time 5 mins Total Time 45 mins

Servings: 4 Estimated Cost: $ 15 Calories: 530

Best Season: Winter, Fall

Description

Mushroom Risotto is a classic Northern Italian dish made by slowly stirring arborio rice with broth until creamy, then blending it with sautéed mushrooms, garlic, and Parmesan cheese. Rich, earthy, and satisfying—it’s the perfect dish for fall or a cozy night in.

Instructions

Sauté the Mushrooms

In a large pan, heat olive oil and butter over medium heat.
Add mushrooms and sauté for 5–7 minutes until browned and their moisture evaporates.
Remove and set aside.

Mark as complete

Start the Risotto Base

In the same pan, add a little more oil if needed. Sauté onions until translucent.
Add garlic and cook 30 seconds. Stir in the arborio rice and toast for 1–2 minutes.

Mark as complete

Deglaze and Stir

Pour in the white wine and stir until it’s mostly absorbed.
Add a ladle of warm broth and stir continuously until absorbed.
Repeat, one ladle at a time, stirring constantly for 18–20 minutes.

Mark as complete

Add Mushrooms and Finish

Stir in the cooked mushrooms and season with salt and pepper.
Add Parmesan cheese and stir until creamy. Let rest for 2–3 minutes before serving.

Mark as complete