Risotto Ai Funghi

Jump to recipe

Risotto ai funghi, also known as mushroom risotto, is a rich, creamy, and delicious dish that is both comforting and filling.

This hearty dish is made with mushrooms, arborio rice, and other tasty flavors, resulting in an earthy and savory flavor.

So, whether you are a meat lover or a vegetarian, this mushroom risotto is sure to leave you feeling satisfied and satisfy your cravings.

Mushroom risotto on a plate sitting on a wooden board and green napkin with yellow spots.

Jump to:

What rice to use for risotto?
What mushrooms do I use?
Why You'll Love This Recipe
Cost To Make
Ingredients
Instructions
Tips for Success
Tips For Making Creamy Risotto
Substitutions / Variations
Serving Suggestions
Storage
FAQ
More Mains Recipes
Recipe
Comments

Treat your taste buds to a delicious bowl of risotto ai funghi that will take you to Italy.

Start by tantalizing your taste buds with sautéed mushrooms in butter, mixed through Arborio rice, to make a smooth, rich, and creamy dish.

Savor every mouthful of this heavenly dish that will leave you longing for seconds!

Risotto ai funghi is a versatile dish that can be served both as a side dish or as a main course.

It goes well with a variety of proteins, including grilled chicken or fish, and is frequently served with roasted vegetables or a fresh green salad.

Because it can be prepared in advance and warmed up just before serving, this dish is also a great choice for entertaining guests.

The key to making a great risotto ai funghi is selecting the right type of rice.

Arborio rice is the most commonly used rice for making risotto due to its high starch content, which helps to create a creamy texture.

Additionally, using a variety of mushrooms, such as cremini, shiitake, and porcini, adds depth of flavor to the dish.

Other delicious risotto recipes you might like to try are saffron risotto, risotto for one, risotto marinara, and risotto al limone (lemon risotto).

What rice to use for risotto?

A short-grain rice variety with a high starch content, like Arborio, Carnaroli, or Vialone Nano, is the ideal rice to use for risotto.

These varieties of rice contain more starch than long-grain varieties, which contributes to the risotto's distinctively creamy texture.

The majority of risotto recipes use arborio, which is the variety that is most readily available.

However, because they have a slightly firmer texture and can absorb more liquid than Arborio, Carnaroli and Vialone Nano are also fantastic options for making risotto.

This makes them especially suitable for making more intricate or delicate risotto dishes.

Uncooked arborio rice in a bowl. — Arborio rice

What mushrooms do I use?

There are many different varieties of mushrooms that you can use when making mushroom risotto to give the dish depth of flavor and texture.

Since they have a meaty texture and a mildly earthy, nutty flavor, cremini mushrooms are a popular option. If you are unable to get cremini mushrooms, you can also use button mushrooms.

The more robust and rich flavor of shiitake mushrooms, which are frequently used in Japanese cooking, goes well with the creamy risotto.

Another popular option and frequently used in Italian cooking are porcini mushrooms, which have a distinctive earthy and nutty flavor.

Oyster mushrooms, which have a delicate flavor and a velvety texture, and chanterelle mushrooms, which have a fruity and peppery taste, are other varieties of mushrooms that can be used in mushroom risotto.

The type of mushroom you choose to make this risotto ai funghi is entirely up to you. Just be sure to slice your mushrooms before cooking into smaller pieces.

This will make the mushrooms easier to cook and help them mix through the rice.

Why You'll Love This Recipe

Customize to your liking.
Risotto ai funghi is a delicious and simple dish to make.
Great for dinner parties because it is an elegant dish that is sure to impress your guests. Whether you are hosting a gathering for Christmas or just want to treat yourself to something special, this dish is a great choice.
Use up any leftovers you have: If you have any leftover vegetables or chicken in your fridge, you can add them to your dish for a unique twist.
This mushroom risotto recipe is budget friendly.

Cost To Make

Estimated cost = $3.35 for 4 serves, or $0.84 a serve.

Ingredients

Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Butter
Mushrooms: Sliced. You can use mushrooms like button mushrooms, shitake, porcini mushrooms.
Brown onion: Finely chopped.
Arborio rice
Parmesan cheese: Grated
White wine
Chicken stock or vegetable broth: Slightly heated
Salt and pepper

Instructions

This recipe for risotto ai funghi serves 4 to 6. The ingredient quantities can easily be adjusted to suit how many serves you need.

Step One: In a wide medium saucepan, saute 2 tablespoons of butter and the chopped onion over medium heat for 1 to 2 minutes.

Then add the sliced mushrooms and cook until the mushrooms have reduced in size, have turned golden brown, and most of the liquid is gone. This should take about 5 to 6 minutes.

Fried mushrooms and onions in a pot with a wooden spoon.

Step Two: Mix through the Arborio rice and sauté until lightly golden brown.

Fried mushrooms, onions, and Arborio rice in a pot with a wooden spoon.

Step Three: Add white wine. Cook until almost all the liquid is gone from the saucepan.

Step Four: Over medium to low heat, add 125 ml (½ cup) of chicken stock (or vegetable stock) at a time to the rice mixture.

Gently stir the rice through the mixture constantly until almost all of the liquid has absorbed. Repeat until all the stock has been used up.

Step Five: Remove from heat. Add the grated parmesan cheese and remaining 1 tablespoon of butter to the mixture.

Stir through until completely dissolved. Season with salt and pepper to taste.

Step Six: Allow the rice to sit for 1 to 2 minutes with a lid on. Serve. Garnish with freshly grated parmesan and finely chopped chives or parsley if desired.

Tips for Success

Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
Constantly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
Don't overcook the mushrooms: Overcooking mushrooms can cause them to lose flavor and become tough. Before adding the mushrooms to the risotto, sauté them until they are just barely tender.
Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can converge and the risotto gets even creamier.

Close up image of mushroom risotto on a plate.

Tips For Making Creamy Risotto

To make the best tasting risotto that is both rich and creamy, here are some helpful tips:

Choose rice with a higher starch content, such as arborio or carnaroli, to create a creamy texture.
Take your time when adding the stock to the rice, stirring gently and constantly to release the starch slowly. Make sure you add stock that is slightly heated.
Don't rush the process - risotto requires a bit of patience, but the end result is well worth it.
To ensure that the rice cooks evenly and doesn't stick while making risotto, it is best to use a wider saucepan. Although you don't have to stir the rice all the time, you still need to stir it enough to ensure even cooking and avoid sticking.
It's important to remember that risotto tastes best when served immediately and that if it's kept for too long, the creaminess may be lost.
Leftover risotto can be used to make arancini balls.

Substitutions / Variations

Some delicious variations on this mushroom risotto include:

Use a vegetable broth instead of chicken stock, and omit the parmesan cheese (or use a vegan friendly alternative) for a vegetarian and vegan friendly option.
Use vegetable oil or extra virgin olive oil instead of butter.
Different types of mushrooms: Experiment with different types of mushrooms such as chanterelle, oyster, or even shiitake.
Add cooked meat, such as sausage, chicken, or shrimp for different texture and flavor.
Add sauteed or roasted vegetables such as bell peppers, asparagus, or peas.
Spices: Add a pinch of spice when cooking for an extra kick. You could use cumin, smoked paprika, or even chili flakes.

Serving Suggestions

Some ways we absolutely love to serve this risotto ai funghi include:

Pair with grilled or roasted meats: This risoot pairs well with roasted or grilled meats such as beef or chicken.
Seafood: Serve risotto ai funghi with seafood like shrimp or scallops.
Garnish with fresh herbs: Such as chopped chives or parsley for a pop of color and flavor.
Salad: A side of salad with a light vinaigrette dressing can complement the rich flavors of the risotto.
Top with grated cheese, such as parmesan.
Experiment with different toppings: Sauteed mushrooms, crispy bacon, and even roasted cherry tomatoes go great on top of this risotto.

Storage

To preserve the flavor and texture of any leftover mushroom risotto, it is crucial to store it properly. Mushroom risotto can be kept in the fridge for up to three days in an airtight container.

Simply reheat the risotto in a saucepan over medium-low heat with a splash of warm broth or water while stirring continuously until heated all the way through.

You can also reheat it in the microwave, but the risotto may get too mushy or too dry.

You can freeze mushroom risotto for up to two months if you make a big batch and can't finish it in three days. Transfer the risotto to a freezer-safe container and add a date to it before freezing.

FAQ

What pairs well with mushroom risotto?

A wide range of foods, including grilled or roasted meats like chicken or beef, as well as seafood like shrimp or scallops, go well with mushroom risotto.

Additionally, it goes well with roasted or sautéed vegetables like Brussels sprouts, asparagus, or broccoli.

The robust flavors of the risotto can also be complemented by a straightforward side salad tossed in a light vinaigrette.

What is the secret to a good risotto?

Patience and careful attention to detail are keys to making a delicious risotto.

In order for the rice to release its starch and take on the texture of risotto, it must be constantly stirred and warm broth added gradually. Use the proper rice variety, such as Arborio, which contains a lot of starch.

The flavor of the dish can also be improved by using premium ingredients like homemade broth, fresh herbs, and Parmesan cheese.

Last but not least, risotto should be served right away after it has finished cooking in order to preserve its creamy consistency and prevent it from getting too dry or mushy.

What’s the difference between pilaf and risotto?

There are several key differences between the rice dishes pilaf and risotto.

Long-grain rice is used to make pilaf, while short-grain rice is used to make risotto.

Both dishes are prepared differently; risotto involves adding small amounts of hot liquid to the rice and stirring constantly until the liquid is absorbed, whereas pilaf is prepared by first sautéing onions and other aromatics in oil or butter before adding liquid.

Risotto with mushrooms garnished with chopped chives and grated parmesan in a bowl.

Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.

More Mains Recipes

Recipe