Risotto Ai Funghi Recipe

Cooking Instructions

1. 1

   Prepare the Mushrooms

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushrooms and sauté until they are browned and tender, about 5-7 minutes. Season with salt and pepper, then remove from skillet and set aside.

2. 2

   Sauté Onions and Garlic

   In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the chopped onions and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and stir to coat the grains with the oil, cooking for about 2 minutes until the rice is slightly translucent.

4. 4

   Deglaze with Wine

   Pour in the white wine, and stir continuously until the wine is mostly absorbed by the rice.

5. 5

   Add Broth Gradually

   Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20 minutes, or until the rice is al dente and creamy.

6. 6

   Finish the Risotto

   Stir in the sautéed mushrooms, the remaining butter, and the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste. Remove from heat.

7. 7

   Serve

   Garnish with chopped parsley and serve hot.