Risotto Ai Funghi Recipe

Bring the stock to a gentle simmer in a saucepan and keep it on low heat so it stays hot but not boiling.

Clean mushrooms by wiping with a damp cloth, trim stems if needed and quarter them. Finely dice the onion, mince the garlic, and chop the rosemary, thyme, and parsley.

Brown mushrooms

Heat 1 tablespoon olive oil in a large heavy skillet or wide sauté pan over medium-high heat. Add the quartered mushrooms in a single layer (work in batches if needed) and sauté until they release moisture and develop golden brown edges, about 6–8 minutes. Season lightly with a pinch of salt. Remove mushrooms to a bowl and set aside.

Softening onion & garlic

Reduce heat to medium, add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same pan. Add the diced onion and cook, stirring, until translucent and softened, about 4–5 minutes. Add the minced garlic, chopped rosemary and thyme and cook another 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the Arborio rice to the pan with the softened onions and stir to coat the grains in the oil and butter. Toast the rice, stirring frequently, for 2 minutes — you should hear a faint toasty scent and the edges of the grains may look translucent.

Pour in the white wine to deglaze the pan, stirring and scraping any browned bits from the bottom. Let the wine simmer until mostly evaporated, about 1–2 minutes.

Stir in the tomato paste so it coats the rice, then add the tomato passata and mix until evenly distributed. Adjust heat so the mixture simmers gently.

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding the next ladle. Continue this process for about 18–20 minutes total, until the rice is al dente — creamy but with a slight bite to the center. Keep the heat at a steady gentle simmer; if the risotto thickens too quickly, add stock a little faster.

When the rice is nearly done (after about 16–18 minutes), stir the sautéed mushrooms back into the risotto and continue cooking with another 1–2 ladles of stock until the rice reaches desired doneness and the mixture is creamy and slightly loose.

Remove the pan from the heat. Stir in the remaining 1 tablespoon butter and the grated Parmesan (reserve a little for serving). Taste and season with the measured salt and freshly ground black pepper, adjusting as needed.

Let the risotto rest for 1 minute off heat to thicken slightly, then spoon onto warmed plates. Garnish with chopped parsley and extra grated cheese if using, and serve immediately.