Sep 04 2026
Restaurants›Italiana Fifty Five Liverpool Road - Italian Restaurant Manchester›Risotto Funghi Recipe

Risotto Funghi Recipe

Inspired by Italiana Fifty Five Liverpool Road - Italian Restaurant Manchester
Time40m
Serves2

RISOTTO WITH MUSHROOMS & TRUFFLE OIL WITH VEGAN CHEESE

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Ingredients

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Risotto & stock

Mushrooms & aromatics

Finishing & garnish

Method

Risotto & stock

  1. 1

    Warm the stock

    Place the vegetable stock in a saucepan and bring to a gentle simmer over low heat. Keep it at a bare simmer; you will add hot stock to the rice.

  2. 2

    Sauté aromatics

    In a wide heavy‑bottomed skillet or saucepan, heat 2 tbs olive oil over medium heat. Add the finely chopped onion or shallot and sauté until translucent and soft, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown it.

  3. 3

    Toast the rice

    Add 1.5 cups Arborio rice to the pan and stir to coat the grains with oil and aromatics. Toast the rice, stirring constantly, for 1–2 minutes until edges of grains look slightly translucent.

  4. 4

    Deglaze with wine (optional)

    Pour in 1/2 cup dry white wine and stir until mostly absorbed. If not using wine, skip this step and begin adding stock.

  5. 5

    Cook risotto by adding stock

    Lower heat to medium‑low. Add 1/2 cup of the hot vegetable stock to the rice and stir frequently until the liquid is mostly absorbed. Continue adding stock 1/2 cup at a time, stirring often, allowing most liquid to absorb before adding more. This should take about 18–20 minutes total. Taste the rice after about 16 minutes — it should be al dente with a slight bite. You may not need all 6 cups; reserve any unused stock.

Mushrooms & aromatics

  1. 6

    Cook the mushrooms

    While the rice cooks, heat 2 tbs vegan butter or oil in a separate skillet over medium‑high heat. When hot, add the sliced mushrooms in a single layer (work in batches if necessary) so they brown instead of steam. Cook undisturbed for 2–3 minutes, then stir and continue to cook until deeply golden, another 3–4 minutes. Sprinkle with thyme, season lightly with salt and pepper, and set aside. Reserve any mushroom juices in the pan.

  2. 7

    Reserve some mushrooms for garnish

    Remove a few nicely browned mushroom slices (about 1–2 tbs worth) for garnish and keep warm.

Finishing & garnish

  1. 8

    Combine mushrooms with risotto

    When the risotto is just shy of done (rice creamy and al dente, after about 16–18 minutes), stir most of the cooked mushrooms into the rice along with any tasty pan juices. Stir to combine and allow 1–2 minutes for flavors to marry.

  2. 9

    Add vegan cheese and enrich

    Remove the pan from heat. Stir in 1/2 cup vegan grated Parmesan‑style cheese and 1 tbs nutritional yeast (if using) until melted and incorporated. Adjust seasoning with salt and freshly ground black pepper. If the risotto seems too thick, add a few tablespoons of reserved hot stock to loosen to a creamy consistency.

  3. 10

    Finish with truffle oil & garnish

    Drizzle 1 teaspoon white truffle oil over the risotto and gently fold. Taste and add lemon zest if desired for brightness. Plate the risotto, top with the reserved browned mushroom slices, sprinkle chopped parsley, and a little extra vegan Parmesan if desired. Serve immediately.

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