Risotto ai Funghi
Earthy and creamy. Mushroom risotto (Risotto Ai Funghi) can be eaten all year round, but it's particularly warming during the cold winter months.
Servings 2 Servings
Calories 336kcal
Ingredients
- 300 g Risotto rice e.g. Arborio
- 50 g dried Porcini mushrooms
- 250 g sliced Chestnut mushrooms
- 175 ml White wine
- 1 finely chopped Onion or 3 shallots
- 2 Tbsp Extra virgin olive oil
- 50 g freshly grated Parmesan cheese
- 25 g Butter
- 1 cube Vegetable stock
Instructions
- Put the dried Porcini mushrooms into a large bowl and pour over 1 liter of boiling water. Soak for 20 minutes, then drain into a bowl.
- Crumble the vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
- Heat the olive oil in a deep frying pan or shallow saucepan over medium heat. Add finely chopped onion and fry for about 5 minutes until soft.
- Stir in the sliced chestnut mushrooms and the drained Porcini mushrooms. Season with salt and pepper and continue to cook for 8 minutes until the fresh mushrooms have softened.
- Add the risotto rice into the pan and cook for 1 minute. Pour over the white wine and let it bubble away until the alcohol evaporates.
- Keep the pan over medium heat and pour in a quarter of the mushroom stock. Simmer, stirring continuously, until the rice has absorbed all of the liquid.
- Add about the same amount of stock again and continue to simmer. Stir until all the liquid is absorbed and repeat.
- Continue stirring until the rice is cooked. If the rice is still undercooked after the stock has been added, add a splash of water.
- Take the pan off the heat, add the butter and grated parmesan cheese and mix well.
- Leave for a few minutes so that the rice can soak up any excess liquid as it cools a little.
- Give the risotto a final stir, serve it up sprinkling the rest of the parmesan over the top. Enjoy!