Risotto Ai Funghi Recipe
Creamy risotto with wild mushrooms.
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 Broth
In a pot, heat the vegetable broth over medium-low heat and keep it warm on the stove.
- 2
Sauté the Vegetables
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- 3
- 4
Toast the Rice
Add the Arborio rice to the skillet, stirring to coat the grains. Cook for 2-3 minutes until the rice is lightly toasted.
Cooking the Risotto
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding the next ladle of broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is cooked to your liking, remove the skillet from heat. Stir in the remaining tablespoon of butter and grated Parmesan cheese until creamy. Adjust seasoning with salt and pepper to taste.
- 7
Serve
Spoon the risotto onto plates, top with the reserved sautéed mushrooms, and garnish with fresh parsley. Serve immediately.
