Risotto Ai Funghi Recipe

Sear mushrooms

Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. When foaming subsides, add the sliced mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes.

Stir the mushrooms and continue cooking until deeply golden, about 4–5 more minutes. Add the chopped shallot and cook 1 minute until fragrant.

Add thyme, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, stir to combine, then remove mushrooms from the pan to a bowl and set aside.

Prepare stock

Keep the chicken or vegetable stock simmering gently in a saucepan next to your risotto pan so it's hot and ready to ladle.

In a heavy-bottomed wide saucepan or sauté pan over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. When butter melts, add the chopped onion and a pinch of salt; cook stirring occasionally until translucent and soft, about 4–5 minutes.

Add the minced garlic and cook 30 seconds until fragrant but not browned.

Add the Arborio rice and stir to coat the grains with fat. Toast the rice for 1–2 minutes until edges become translucent, stirring constantly.

Deglaze

Pour in the 1/2 cup white wine and stir until mostly absorbed. This should take about 1–2 minutes.

Begin adding hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–20 minutes total, tasting after 15 minutes for doneness — rice should be creamy and al dente (slightly firm to the bite).

About 3–4 minutes before the rice is done, stir half of the cooked mushrooms into the risotto so their flavor infuses the rice.

When the rice is cooked to your liking and the texture is creamy, remove the pan from heat. Stir in remaining 1 tablespoon butter and 3/4 cup grated Parmigiano-Reggiano until melted and glossy. Adjust seasoning with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed.

Fold in the reserved mushrooms and chopped parsley, then sprinkle lemon zest if using. Let the risotto rest 1 minute to marry flavors; do not let it sit long or it will thicken too much.

Serve immediately in shallow bowls. Top each portion with extra grated Parmigiano-Reggiano and an extra grind of black pepper.