Risotto Al Funghi Recipe

Cooking Instructions

1. 1

   Prepare the broth

   In a saucepan, bring the vegetable broth to a simmer and keep warm over low heat.

2. 2

   Sauté the mushrooms

   In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the wild mushrooms and sauté until they are tender and golden brown, about 5-7 minutes. Remove from the skillet and set aside.

3. 3

   Cook the onion and garlic

   In the same skillet, add the remaining olive oil and butter. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute.

4. 4

   Add the rice

   Add the Arborio rice to the skillet and stir well to coat the grains with the oil and butter. Cook for about 2 minutes until the rice is slightly toasted.

5. 5

   Add broth gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle. 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, stir in the sautéed mushrooms, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.

7. 7

   Serve

   Remove from heat and let sit for a minute before serving. Garnish with additional parsley and Parmesan if desired.