Risotto ai Funghi (Mushroom Risotto)
Creamy, intensely flavored mushroom risotto made with dried porcini and fresh cremini, finished with Parmigiano and butter. A proper Italian classic.
Ingredients
- 1 ½ cups Arborio rice
- 1 oz dried porcini mushrooms
- 10 oz cremini mushrooms
- 2 whole shallots
- 3 cloves garlic
- ½ cup dry white wine
- 5 cups chicken stock
- 4 tbsp butter
- 75 g Parmigiano-Reggiano
- 2 tbsp olive oil
- 3 sprigs fresh thyme
How to Make It
- 1
Soak dried porcini in 2 cups hot water 20 minutes. Remove porcini, squeeze out liquid, chop. Strain soaking liquid through a coffee filter — this is liquid gold for flavor.
- 2
Heat chicken or vegetable stock in a separate pot, keep at a gentle simmer.
- 3
Sauté shallots in butter and olive oil until soft. Add garlic, cook 1 minute.
- 4
Add sliced cremini mushrooms, cook until golden and moisture evaporates. Add chopped porcini.
- 5
Add Arborio rice, stir to toast 2 minutes until edges are translucent.
- 6
Add white wine, stir until absorbed.
- 7
Add strained porcini liquid (gradually, avoiding any sediment) then hot stock one ladle at a time, stirring constantly, waiting for each addition to absorb before adding the next.
- 8
After 18-20 minutes, rice should be al dente. Remove from heat.
- 9
Beat in cold butter and grated Parmigiano-Reggiano vigorously (the mantecatura). Rest 2 minutes, serve immediately.
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