This recipe is a crowd pleaser, very few people resist the allure of this easy to make traditional Risotto ai Funghi. It is my variation of a delicious Italian dish that combines the earthy flavors of mushrooms with the characteristic creaminess of traditional risotto.
The creaminess of risotto comes from the starchy short grain rice varieties used as well as the mantecatura which is when the risotto is removed from the fire and we mix in the butter and freshly grated parmesan cheese. I love this meal, it is the perfect mix of a comforting recipe that also feels upscale and is perfect to share with friends and family on special occasions, or simply when you crave a hearty and flavorful meal. Let’s dive into the details!
Why is it so Delicious?
- Creamy Consistency: Risotto’s creamy texture is achieved by the slow and gradual addition of liquid (usually broth or stock) along with constant stirring to the rice. As the rice absorbs the liquid, it releases starch, creating its world famous and beloved consistency.
- Quality Ingredients: Risotto relies on simple yet high-quality ingredients. It is essential to use Arborio or Carnaroli rice, short grain and high starch rice varieties grown in Italy. Fresh mushrooms, aromatic shallots, garlic, and a good vegetable stock contribute to the overall taste.
- Mantecatura: In the final step, stir butter and Parmesan cheese into the cooked risotto during the process known as “mantecatura. This enriches the dish, adding not only flavor but also to the creaminess of the risotto.
- Herbs and Garnishes: Fresh parsley adds freshness and balances the rich umami flavor from the mushrooms. The grated Parmesan cheese on top enhances the flavors.
- Cooking Technique: Risotto demands attention and patience. The slow cooking process allows flavors to meld, and the rice to absorb the liquid properly. The constant stirring ensures even cooking and creaminess. The perfect level of doneness of rice in ristotto will be soft on the outside and “al dente” on the inside.
In summary, the combination of creamy texture, quality ingredients, and skilled cooking techniques makes this risotto ai funghi an irresistible and comforting dish
This risotto ai funghi is the perfect recipe for dining in (see my post, Should I Stay or Should I go?) and having friends over, it doesn’t take too long to prepare, it is fun to prepare, and the ingredients are not normally expensive.
Risotto ai Funghi (Risotto with Mushrooms)
10
servings10
minutes35
minutesKeep the screen of your device on
Ingredients
32 oz 907.18 g Baby Bella mushrooms
2 oz 56.7 g Dehydrated porcini mushrooms
2 pints 2 (approx 1 Liter) Porcini hydration water
2 pints 2 (approx 1 Liter) Vegetable stock
5 5 shallots
4 4 garlic cloves
4 tbsp 4 olive oil
2 lb 907.18 g arborio rice or carnaroli
1 1/2 cup 1 1/2 dry white wine – pinot grigio or sauvignon blanc.
3 tbsp 3 butter
5 oz 141.75 g parmesan cheese
1 1 bunch (about 1/2 cup) chopped parsley
Directions
- Hydrate the porcini mushrooms in 2 pints of warm water (approximately 1 liter) for about 15 minutes. Dry the mushrooms and set aside the mushroom water.
- Clean the mushrooms with a damp cloth (avoid washing them as they will absorb moisture and become soggy). Slice the mushrooms and set aside.
- Cut the shallots in Brunuoise and mince the garlic cloves. In a large skillet, add half the olive oil and half of the shallots and garlic and cook until the shallots turn transparent. Add the sliced baby bella mushrooms and cook for 3 – 5 minutes.
- Blend half of the mushrooms in a blender or food processor with a bit of porcini hydration water and set aside the rest.
- In a large pot, add the rest of the olive oil, the remaining shallots and garlic, and cook for about 2 or 3 minutes in medium heat, add the rice and mix all together, and toast for 3 or 4 more minutes. Add the white wine, let it evaporate, and add the blended mushrooms and keep mixing.
- Start adding the porcini mushroom water one cup at a time on low heat. The water will evaporate and the rice will absorb it, keep stirring the rice while constantly adding mushroom water. When you run out of mushroom water, start adding the veggie stock. Once you have used about 75% of the stock, add the porcini mushrooms and the remaining cooked mushrooms that were set aside. Continue stirring the rice and add more stock; the rice should be cooked and soft on the outside by now but still “al dente”. Don’t let it dry too much as the rice will continue absorbing the liquid.
- Turn off the heat and it’s time to perform the mantecato by adding the butter and about half the Parmesan cheese and mix well until the butter is melted, and you have attained the desired creaminess.
- Serve warm and garnish with chopped parsley and grated parmesan cheese, and eat immediately.
Notes
- Use the Right Rice: Choose a short-grain rice like Arborio, Carnaroli, or Vialone Nano, which are Italian rice varieties that have a high starch content and absorb liquid well, giving the risotto its creamy texture.
- Toast the Rice: Before adding any liquid, toast the rice in oil not only to improve flavor, but also to seal in the starch and prevent it from breaking when cooking. Toast it until you see that it starts to change color, in about 3 to 4 minutes over medium heat.
- Warm Stock: Always use warm stock to avoid shocking the rice and slowing down the cooking process.
- Secret to Creamy Risotto: lies in stirring frequently to release the rice’s starches, adding the stock gradually, and waiting for it to be absorbed before adding more, and of course the Mantecatura which consists of stirring in the butter and Parmesan cheese. All of this is is done whily constantly stirring the rice.
- Serve immediately, serve as soon as it is ready to enjoy its texture and creaminess to the fullest.
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