Risotto ai funghi - mushroom risotto
Updated: Dec 6, 2020
A winner with red wine at a candle lit table. This risotto is my granny's recipe and I haven't changed it a bit, please read the referenced post as it will give you an incredible insight in how to make this your best risotto ever!
It will take you just 30 mins from time to finish, including the preparation and cooking time.
Please have a read of the technique to make a risotto before reading this recipe.
250gr risotto rice (Carnaroli or Arborio)
1 liter of broth (vegetable or chicken)
50gr butter to stir fry initially
30gr butter for the "mantecatura"
1 punnet of botton mushrooms (500gr) sliced
30 gr porcini mushrooms if you can get them
Warm up the broth until it's simmering and keep it at that temperature next to you. Stir fry the onions to make a soffritto, once ready and golden add the sliced mushrooms and stir fry them until the liquid has been reabsorbed and the mixture is quite dry and translucent.
Add the risotto rice and stir it until it "pearls".
Add half a glass of red wine and stir it well - it will absorb it in a second - then proceed to add the broth one ladlespoon at a time, ensuring there is no liquid left between ladlespoons.
After 10 minutes start tasting the rice and continue to add the broth a little bit at a time. Don't add all the broth, it will be ready and al dente before you finish it all.
Now proceed with the "mantecatura" and add the butter and stir it very well, together with the chopped fresh parsley.
Enjoy with some nice red wine!
TIP: To the mushrooms I always add a bag (75-100gr) of dried porcini mushrooms. Soak them in warm water 3 hours beforehand, then wash them thoroughly under running water to remove all the dirt. Chop them and add them with the mushrooms. A nice trick is to sieve their liquid through a fine cloth and then use their liquid