Risotto ai Funghi
Mushroom risotto
Ingredients
- 320 g Carnaroli rice
- 300 g Button mushrooms
- 20 g Dried porcini
- 1 Onion
- 1200 ml Vegetable stock
- 50 g Butter
- 60 g Parmigiano-Reggiano
- 2 tbsp Extra-virgin olive oil
- 1 tsp Salt
- 100 ml White wine (optional)
Method
- Soak the dried porcini in warm water until softened, then lift them out (reserve the soaking liquid) and chop them.
- While the porcini soak, chop the fresh mushrooms and dice the onion.
- Sear the fresh mushrooms in the olive oil over medium-high heat until browned, about 6 minutes, then set aside.
- Soften the onion in the butter, toast the rice until the edges turn translucent, then pour in the wine and let it cook off.
- Add the reserved porcini soaking liquid and the stock a ladle at a time, stirring, until the rice is creamy and just tender with a little bite, about 18 minutes; season with the salt.
- Fold the seared mushrooms back in and beat in the parmesan off the heat until creamy and glossy.
- Serve at once on warm plates.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Risotto ai Funghi
Risotto ai funghi is the classic mushroom risotto of northern Italy, a creamy rice dish built on short-grain Carnaroli and deepened here with dried porcini alongside fresh mushrooms. Risotto belongs to the cooking of Lombardy and the Po Valley, where the rice is grown, and it is defined by the slow addition of hot stock to toasted rice until the grains release their starch into a loose, creamy whole. The flavor of this version is intensely earthy and umami-rich: the fresh mushrooms are browned for savor while the porcini bring a concentrated woodland depth, all rounded out by butter, white wine and Parmigiano-Reggiano. The texture should be creamy and flowing, with each grain still holding a little bite at its center.
The clever move here is wringing every bit of flavor from the porcini. They are soaked to soften, then chopped, and crucially their soaking liquid is saved and ladled into the rice along with the stock, so the mushroom essence goes into the risotto itself rather than down the drain. Searing the fresh mushrooms separately until well browned before they join the rice keeps them meaty rather than steamed. The rice is toasted until its edges turn translucent, deglazed with wine, then cooked gradually with the warm liquid, stirring, until creamy and al dente in about eighteen minutes. Serve it straight away on warm plates, when the risotto is at its loosest and most luxurious, as a first course or a comforting main.
Risotto ai Funghi: frequently asked questions
How many calories are in Risotto ai Funghi?
A serving has about 582 calories — 14.5g protein, 76.8g carbs, 21.8g fat, 3.5g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Risotto ai Funghi gluten-free?
Based on its ingredients, Risotto ai Funghi has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Risotto ai Funghi dairy-free?
Not as written — it uses Butter, Parmigiano-Reggiano. Swapping those for a plant-based alternative makes it dairy-free.
How long does Risotto ai Funghi take to make?
About 40 minutes start to finish, but only around 31 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Risotto ai Funghi?
The core ingredients are essential, but you can leave out white wine — it's optional and mainly there for extra flavor or finish.
How many servings does Risotto ai Funghi make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.