Risotto ai Funghi

Creamy Arborio rice infused with earthy mushroom flavor creates this elegant Italian classic, where dried porcini and fresh mixed mushrooms deliver deep umami notes. The constant stirring releases the rice's natural starches, building a luxurious sauce without cream. Perfect for intimate dinners or when you want restaurant-quality comfort food on a weeknight.

Ingredients

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

Divide into warm bowls, garnish with fresh parsley and additional cheese if desired, and serve immediately.