Riso Ai Funghi Di Bosco Recipe
Arborio rice sautéed with wild mushrooms and parsley, finished with a touch of garlic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Clean the wild mushrooms by brushing off any dirt with a damp cloth. Slice them if they are large. Chop the fresh parsley and mince the garlic.
Cooking
- 2
Sauté the Mushrooms
In a large skillet or saucepan, heat the olive oil over medium heat. Add the sliced wild mushrooms and sauté for about 5-7 minutes until they are tender and browned. Season with salt and black pepper to taste.
- 3
- 4
Incorporate the Broth
Gradually pour in the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more, which should take about 18-20 minutes total, or until the rice is creamy and al dente.
- 5
Finish with Parsley and Cheese
Once the rice has absorbed the broth and reached the desired consistency, stir in the chopped parsley and grated Parmesan cheese (if using). Adjust seasoning with salt and pepper as needed.
