Mushroom Risotto, Risotto ai funghi, is a typical Winter risotto recipe that I enjoy cooking for my family. This risotto combines the earthy fresh taste of mushrooms with the creaminess of rice and parmigiano cheese. Topped with fresh parsley. It's absolutely delicious and we hope you enjoy making it too.
Risotto ai funghi Recipe
Ingredients (serves 6): For the vegetable stock: 1 carrot, 1 celery stalk, 1 small onion, a large pinch of salt. For the risotto: 500 (17,6 oz) g of 'Arborio' or 'Carnaroli' rice, 300g (10.5 oz) of fresh champignon or porcini mushrooms, 50g (1.7 oz) of butter, 1 cup of grated parmigiano cheese, 1 small onion, half a glass of white wine, salt, pepper and fresh chopped parsley to taste.
Method: Prepare the vegetable stock by placing a whole peeled onion, a carrot and a stalk of celery together in a large pot of water with a large pinch of salt. Once the stock is boiling, lower the heat and keep it simmering while making risotto.
Finely chop an onion and gently fry it in most of the butter (leave a curl for later). Add sliced mushrooms. Add dry rice and let it fry with all other ingredients for a minute or two, stirring. Pour in white wine and let it evaporate. Pour enough boiling vegetable stock to cover rice. Stir rice from time to time but not continuously. Add more boiling liquid if necessary. Check salt and add a pinch if necessary. When rice is 'aldente' (cooked but firm) add Parmigiano cheese, a curl of butter and stir vigourously. Garnish with fresh finely chopped parsley. Serve immediately and hot.
Buon appetito!
