Creamy Mushroom Risotto (Risotto ai Funghi)

About This Recipe

Great risotto requires patience and attention, not complexity. The constant stirring releases starch from Arborio rice, creating a naturally creamy sauce without cream. Dried porcini add a deep umami backbone that fresh mushrooms alone cannot match.

Ingredients

Serves 4

• 320 gArborio or Carnaroli rice
• 20 gdried porcini mushrooms
• 250 gchestnut mushrooms(sliced)
• 1 litrehot vegetable or chicken stock
• 150 mldry white wine
• 1white onion(finely diced)
• 3 clovesgarlic(minced)
• 60 gParmesan(grated, plus more to serve)
• 40 gcold unsalted butter(cubed)
• 3 tbspolive oil
• fresh thyme(a few sprigs)

Instructions

1. 1

   Rehydrate porcini

   Soak dried porcini in 200ml boiling water for 20 minutes. Drain — keep the soaking liquid. Chop porcini roughly. Strain the soaking liquid through a fine sieve and add to your warm stock.

2. 2

   Sauté mushrooms separately

   In a wide pan, heat 1 tbsp olive oil over high heat. Sauté fresh mushrooms in a single layer without stirring until deeply golden (3–4 min). Season, set aside. They will be stirred in at the end for texture.

3. 3

   Build the soffritto

   In the same pan, add remaining oil over medium heat. Cook onion 7 minutes until soft. Add garlic and thyme, cook 1 minute more.

4. 4

   Toast the rice

   Add rice to the pan. Toast for 2 minutes, stirring, until translucent at edges. Add chopped porcini.

5. 5

   Deglaze with wine

   Pour in white wine. Stir until fully absorbed (about 2 minutes). The sizzle and steam is the alcohol cooking off.

6. 6

   Add stock ladle by ladle

   Add stock one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This takes 18–22 minutes. Taste the rice — it should be al dente (tender with a very slight bite).

   Keep the stock warm in a separate pan. Cold stock shocks the rice and slows the process.

7. 7

   Mantecatura — the finish

   Remove from heat. Stir in cold butter cubes and Parmesan vigorously. The risotto should flow like lava when the plate is tilted. Fold in sautéed mushrooms.

Variations

• •

  Risotto al limone: replace mushrooms with lemon zest and juice — bright and springlike.

• •

  Barolo risotto: use Barolo wine instead of white wine, skip mushrooms, add bone marrow.

Storage

Refrigerate up to 2 days. Reheat in a pan with a splash of stock or water, stirring constantly.

Frequently Asked Questions