Risotto Ai Funghi Recipe

Prepare the Broth

In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process.

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. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Cook the Mushrooms

Add sliced mushrooms to the pan and cook until they are browned and have released their moisture, about 5-7 minutes. Season with salt and black pepper.

Toast the Rice

Stir in the Arborio rice to the mushroom mixture, toasting it for about 2 minutes until the rice is slightly translucent.

Add the Broth Gradually

Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is al dente and creamy, about 18-20 minutes.

Finish the Risotto

When the rice is done, remove the pan from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and creamy. Adjust seasoning with additional salt and pepper if desired.

Garnish and Serve

Spoon the risotto into bowls, garnish with fresh parsley, and serve immediately.