Risotto con Funghi (Risotto with Mushrooms)
Risotto con funghi refers to a traditional Italian risotto with mushrooms. This flavorful dish is made with a short-grain rice, mushrooms, and a combination of other ingredients such as onions, broth, white wine, butter, and Parmigiano-Reggiano cheese.
Equipment
- 1 wide pot or skillet with high sides
- 1 small pot
- 1 ladle
- 1 risotto spoon, wooden or silicone spoon for stirring
Ingredients
- 8 oz (1 package) baby Bella mushrooms or other mushrooms
- 2 Tablespoons extra virgin olive oil, divided
- 2 Tablespoons butter, divided
- ½ yellow onion, diced
- 1½ cups Carnaroli or Arborio rice,
- ¼-½ cup (optional) dry white wine
- 5-6 cups low sodium chicken broth
- ½ teaspoon salt, divided
- ½ teaspoon black pepper
- ¼ cup grated parmigiano-reggiano cheese or Parmesan
Instructions
- Rinse, drain and slice the mushrooms. Pour 6 cups of chicken broth in to the small pot, heat it. Keep it warm throughout the whole process over the lowest heat.
- In a white pot or skillet, add 1 tablespoon of olive oil and heat it over medium heat. Add sliced mushrooms and ¼ of salt. Cook the mushrooms for about 4-5 minutes, stirring occasionally until they are browned and the juice released. Transfer the cooked mushrooms with all the juices into a bowl and set it aside.
- Add the remaining Olive oil and 1 Tablespoon of butter to the same pot. Add diced onions and saute until they become soft, but not browned.
- Add the rice and diced garlic. Toast the rice for a few minutes over low-medium heat, stirring frequently until it becomes translucent.
- Pour in the white wine (optionally). Stir the rice continuously until the wine is absorbed and alcohol evaporated.
- Start adding the warm broth to the rice, 1 ladle at a time. Stir gently and continually until the liquid is absorbed.
- Repeat the process of adding a ladleful of broth at a time, stirring it until absorbed and then adding more until the rice is cooked al dente or to your desired consistency. The whole process should take about 20-25 minutes. The rice should be soft on the outside t with a slight bite in the inside.
- Always taste the rice to ensure it is cooked and seasoned to your liking. Add the remaining salt and some black pepper to taste.
- Once the rice is cooked, remove it from the heat and add mushrooms with the juices, grated parmigiano-reggiano cheese, and the remaining 1 Tablespoon of butter. Stir gently. Serve it right away.
Notes
Rice – Arborio, Carnaroli or Vialone Nano types of short grain rice are recommended for making risotto.
Mushrooms - you can use any type of mushroom or a combination
Storing - store for up to 2-3 days in the fridge. It is not recommended to freeze risotto.
All nutrition facts are only estimate and should be used for informational purposes only.
Nutrition
Calories: 394kcalCarbohydrates: 35.1gProtein: 23.5gFat: 13.2gSaturated Fat: 3.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.2gCholesterol: 12mgSodium: 345mgPotassium: 139.9mgFiber: 3.7gSugar: 1.5g
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