Risotto Ai Funghi Recipe

Preparation Steps

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling.

2. 2

   Sauté the Aromatics

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and Calabrian chili paste, cooking for another minute.

3. 3

   Cook the Mushrooms

   Add the wild mushrooms to the skillet and sauté until they release their moisture and become tender, about 5-7 minutes. Season with salt and black pepper.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet, stirring to coat the rice in the oil and butter. Toast the rice for about 2 minutes, until it becomes slightly translucent.

5. 5

   Add Broth Gradually

   Begin adding the warm broth to the skillet, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish the Risotto

   Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter and grated Pecorino cheese. Adjust seasoning with salt and black pepper as needed.

7. 7

   Serve

   Serve the risotto hot, garnished with additional Pecorino cheese and a sprinkle of black pepper.