Risotto ai Funghi
Jump to recipeIngredients
- 8 ounces (225 grams) mixed mushrooms, finely sliced
- 1.5 cups (300 grams) Arborio rice
- 1 small yellow onion, finely diced
- 4 cups (1 liter) vegetable or chicken stock, kept at a gentle simmer
- 0.5 cup (120 milliliters) dry white wine
- 2 tablespoons (30 grams) butter, divided
- 3 tablespoons (45 milliliters) extra virgin olive oil, divided
- 0.5 ounce (15 grams) dried porcini mushrooms, rehydrated in warm water
- 0.5 cup (50 grams) Parmigiano-Reggiano cheese, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- 0.25 teaspoon ground nutmeg, optional
Instructions
- 1
Rehydrate the dried porcini mushrooms in 0.5 cup (120 milliliters) of warm water for 15 minutes, then strain through a fine mesh, reserving the liquid and adding it to your warm stock. Chop the reconstituted mushrooms finely.
- 2
Heat 1.5 tablespoons (22 milliliters) of olive oil in a large, heavy-bottomed pan over medium-high heat, then add the fresh mushroom slices in a single layer without stirring for 2-3 minutes until they develop a golden color. Stir, season with salt and pepper, and cook another 3-4 minutes until tender and lightly browned. Transfer to a plate.
- 3
In the same pan, add the remaining 1.5 tablespoons (22 milliliters) of olive oil and 1 tablespoon (15 grams) of butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and fragrant but not browned. Add the minced garlic and cook 30 seconds more.
- 4
Add the Arborio rice to the pan and stir constantly for 1-2 minutes, coating each grain with the oil and butter, until the edges become slightly translucent and the center remains opaque. You should hear a gentle clicking sound as you stir.
- 5
Pour in the white wine and stir constantly until almost completely absorbed by the rice, about 1-2 minutes. The rice should smell fragrant and slightly toasted.
- 6
Begin adding the warm stock one ladle at a time, about 0.75 cup (180 milliliters) per addition, stirring frequently and allowing each addition to be almost completely absorbed before adding the next, for 16-18 minutes total. The rice should always look creamy and slightly loose, never dry.
- 7
After 14 minutes of cooking, taste the rice for doneness. It should be tender with a slight firmness in the center of each grain. If it needs more time, continue adding stock by the ladle as needed.
- 8
When the rice is nearly cooked, add the cooked mushrooms and rehydrated porcini to the risotto and stir to combine. Season with salt, pepper, and nutmeg if desired.
- 9
Remove from heat and add the remaining 1 tablespoon (15 grams) of butter and the grated Parmigiano-Reggiano cheese. Stir vigorously for 30 seconds to create a creamy emulsion. The consistency should flow slightly on the plate when served.
- 10
Divide into warm bowls, garnish with fresh parsley and additional cheese if desired, and serve immediately.