Risotto Ai Funghi (gf Upon Request) Recipe

Prepare the Broth

In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm but not boiling throughout the cooking process.

Sauté the Mushrooms

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.

Sauté the Aromatics

In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the chopped shallots and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Toast the Rice

Add the Carnaroli rice to the skillet and stir to coat the grains with the oil and aromatics. Toast the rice for about 2 minutes, stirring constantly until the edges become translucent.

Add the Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 15-20 minutes until the rice is al dente and creamy.

Finish the Risotto

Once the rice is cooked, remove from heat. Stir in the sautéed mushrooms, the remaining butter, and the grated Parmigiano-Reggiano cheese. Mix well until the cheese melts and the risotto is creamy. Season with additional salt and pepper to taste.

Serve

Serve the risotto hot, garnished with chopped fresh parsley and additional grated Parmigiano-Reggiano cheese if desired.