Risotto Ai Funghi (Mushroom Risotto) Recipe by Giadzy

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Risotto is a dish that's right at the intersection of comfort and sophisticated food. You can cozy up with a bowl of risotto just as easily as you can serve it at the next dinner party.

This vegetarian risotto brings on the savory flavor with mushrooms. Use this as an opportunity to experiment with interesting mushrooms you find at the farmer's market or the grocery store - the more variety, the more flavor you'll get! Tap here for our culinary mushroom guide to learn more.

Risotto Ai Funghi (Mushroom Risotto)

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

648

Author:

Giadzy

Image of Risotto Ai Funghi (Mushroom Risotto)

Ingredients

3 tablespoons olive oil, divided

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1-pound mixed mushrooms, such as shitake and cremini, trimmed and cut into 1/2 inch pieces
1 3/4 teaspoons kosher salt
2 shallots, roughly chopped
1 cup carnaroli rice
1 cup dry white wine
2 cups low sodium vegetable broth
1/4 cup unsalted butter
1 1/4 cup freshly grated parmesan cheese, plus more to finish

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2 tablespoons finely chopped chives
Truffle oil, to finish, if desired

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Instructions

Heat a medium Dutch oven over medium high heat. Add 2 tablespoons of olive oil and heat another 30 seconds. Add the mushrooms to the hot oil along with 1/2 teaspoon salt. Cook stirring often, until the mushrooms are golden brown, about 10 minutes. Be patient. They will release their liquid first before beginning to brown. As the liquid evaporates, add the remaining tablespoon of oil.
When the mushrooms are browned, add the shallots and another 3/4 teaspoons salt. Cook, stirring often, until the shallots are fragrant, about 2 minutes. Reduce the heat to medium and add the rice. Stir to combine and toast the rice, another minute. Deglaze with the white wine scraping up any brown bits form the bottom of the pan. Cook, stirring often, until the liquid is almost entirely absorbed, about 1 minute. Add 1 cup of vegetable broth and cook, stirring often until the liquid is almost entirely absorbed. Continue to cook, adding another cup of vegetable broth followed by 1 cup of water with the remaining 1/2 teaspoon salt. Cook, stirring often until the rice is just tender and the mixture is creamy, about 15 minutes. Stir in the butter and cheese. The risotto should have movement. Divide into bowls. Sprinkle with more parmesan cheese and the chives.