Simple Mushroom Risotto (ai funghi);


Risotto is one of the staples of Italian family cooking; it is simple, and especially delicious when prepared using fresh seasonal produce; the rice is cooked in broth to a creamy consistency;

Risotto rice comes in a many different varieties; the most commonly available variety available in supermarkets is Arborio, This recipe of Mushroom Risotto  is especially delightful when prepared during Autumn and Winter using fresh seasonal mushrooms, although it can be prepared all year round with the availability of fresh and dry mushrooms in most supermarkets;

Serves 5;


400 grams of mushrooms;

500 grams Italian Arborio rice

1 small onion

1 large clove of garlic

1 small bunch of Fresh Italian Parsley

1 cup of grated Parmesan

1/4 cup Extra virgin olive oil

25 grams butter

2 liters of boiling vegetable or chicken stock


  • use stock cubes if you don’t have freshly made stock
  • use a mixture of fresh and dry mushrooms for a more intense flavor; especially Porcini; in this preparation I have used fresh mushrooms.


finely dice the onion;

finely slice the garlic;

finely chop the parsley;

finely slice the mushrooms; or (re-hydrate the dry mushrooms in boiling water then squeeze the mushrooms dry of excess water and slice);



using a heavy based casserole pot; over medium heat;

add the olive oil, onion, garlic and a handful of chopped parsley to the pot;

add a pinch of salt and pepper;

add the sliced mushrooms and fry the ingredients until the flavors have intensified and the mushrooms have softened;

add the rice to the pot and stir into the mushrooms until the rice is well coated with oil;

add 1/4 liter of the boiling stock; and bring to boil;

set the heat to low; and allow the rice to simmer slowly;

as the rice absorbs the stock, continue to add a 1/4 liter (1 cup) of stock at a time;

this normally takes around 20-25 minutes;

once you add the last 1/4 liter (1 cup) of stock to the pot stir the stock into the risotto (taking care not too scrape the bottom) and remove the pot from the heat (at this stage the risotto should be a little on the wet side);


add 25 grams of butter and 1/2 cup of Parmesan to the risotto;

stir vigorously until the butter and Parmesan are well combined;

allow the risotto to rest for a minute before serving;


serve into bowls with a ladle; top with more Parmesan and enjoy with a large glass of your favorite Red wine

Buon Apetito;


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