Mushroom Risotto (Risotto ai Funghi)

Name: Mushroom Risotto (Risotto ai Funghi)
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian Cuisine
Ingredients: 320 g Arborio rice; 1200 ml Hot vegetable broth; 400 g Fresh mixed mushrooms (e.g. porcini, boletus, champignons); 15 g Dried porcini mushrooms; 100 g Onion (or shallot); 10 ząbek Garlic; 50 g Butter (for frying and finishing); 30 ml Olive oil; 100 ml Dry white wine; 60 g Parmesan (grated); 5 szczypta Salt; 2 szczypta Black pepper; 15 g Fresh parsley

Pikantne Main Dishes Italian Cuisine 45 min Hard 15 wyświetleń ~25.70 PLN - (0)

Description

Creamy risotto with wild mushrooms is a classic dish of Italian cuisine, combining the velvety texture of arborio rice with the intense, earthy aroma of fresh and dried mushrooms. The dish has a rich flavor thanks to the combination of sautéed mushrooms, broth, and mantecatura (finishing with butter and parmesan), and visually delights with golden-brown slices of mushrooms on a light cream-colored rice base with a green accent of parsley. Risotto is served immediately after preparation — perfect as a main course for an elegant dinner, festive gathering, or Sunday lunch. Flavor qualities: delicate creaminess of the rice, umami of the mushrooms, and a slightly salty, nutty aftertaste of parmesan. Serve with an extra portion of freshly grated parmesan and a glass of dry white wine.

Składniki (13)

Servings:

Arborio rice 320 g
Hot vegetable broth 1200 ml
Fresh mixed mushrooms (e.g. porcini, boletus, champignons) 400 g
Onion (or shallot) 100 g
Garlic 2 ząbki
Butter (for frying and finishing) 50 g
Olive oil 30 ml
Parmesan (grated) 60 g
🌿 Przyprawy
Salt 0.2 szczypt
Black pepper 4 szczypty
✨ Opcjonalne
Dried porcini mushrooms 15 g
Dry white wine 100 ml
Fresh parsley 15 g

💰 Szacowany koszt dania: ~25.70 PLN (6.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

Weigh and prepare all the ingredients. Measure out 320 g of rice and set it aside in a bowl. Grate the Parmesan cheese using a fine grater. Peel and finely chop the onion — small, even pieces will dissolve during cooking. Peel the garlic and crush it with a knife or chop it finely. Finely chop the parsley. Heat the broth in a pot until it gently simmers and keep it on very low heat (it should be hot at all times while you are adding it to the rice).

Ingredients: Arborio rice, Parmesan (grated), Onion (or shallot), Garlic, Fresh parsley, Hot vegetable broth

Use a kitchen scale to accurately weigh the rice and mushrooms. The best option is a saucepan or pot for heating the broth, placed next to the pan with the rice to avoid wasting time on transfers.

Preparing dried mushrooms

If you are using dried porcini mushrooms (15 g), soak them in 200 ml of hot water and let them sit for 20 minutes. After soaking, strain through a fine sieve to catch any sand, reserving the liquid (any settled particles can be poured through cheesecloth). Chop the soaked mushrooms into smaller pieces (if they are large).

Ingredients: Dried porcini mushrooms, Hot vegetable broth

Use a small sieve or cheesecloth to strain the liquid from the dried mushrooms — there is often sand at the bottom. Add the liquid to the broth or use some for adding during cooking for a more intense flavor.

Preparation of fresh mushrooms

Clean the fresh mushrooms (400 g) with a brush or paper towel — do not rinse unless they are very dirty. Slice them into pieces about 4-6 mm thick for even frying. If you are using porcini mushrooms with a tougher part of the stem, remove the woody bottom parts.

Ingredients: Fresh mixed mushrooms (e.g. porcini, boletus, champignons)

Use a sharp knife and a cutting board. Even thickness of the slices will ensure uniform frying without burning.

Frying mushrooms

Heat a large, wide skillet (preferably 28–30 cm) over medium-high heat. Pour in 1 tablespoon of oil (15 g) and 20 g of butter. When the butter melts and starts to foam slightly, add the sliced mushrooms. Sauté uncovered for 6–8 minutes, stirring every 30–40 seconds, until the mushrooms brown, release their juice, and then that juice evaporates. Season with a pinch of salt and set the mushrooms aside on a plate (they do not need to be completely dry).

Ingredients: Olive oil, Butter (for frying and finishing), Fresh mixed mushrooms (e.g. porcini, boletus, champignons), Salt

The best is a pan with a thick bottom; do not overcrowd the pan — if there are too many mushrooms, fry them in batches, as they will steam instead of browning.

Sautéing the onion

In the same pan or wide pot, add the remaining 1 tablespoon of oil or 10 g of butter and add the chopped onion. Sauté over medium heat for 3–4 minutes, stirring, until the onion becomes translucent and soft but not browned (it should be semi-transparent). Add the garlic and sauté for an additional 1 minute — be careful not to burn it.

Ingredients: Olive oil, Butter (for frying and finishing), Onion (or shallot), Garlic

Use a wooden spatula or a silicone spatula that won't scratch the pan. If the onion starts to brown too quickly, reduce the heat.

Toasting (lightly roasting the rice)

Increase the heat slightly and add the rice (320 g) to the pot with the onion. Stir vigorously for 1.5–2 minutes so that each grain is coated in fat — the grains will become slightly translucent at the edges and you will smell a nutty aroma. This is an important step that will help the grains maintain their structure during cooking.

Ingredients: Arborio rice

Use a large, wide pan with a thick bottom (the best is a deep risotto pan or a saucepan). Toasting is key — don't skip this step. It's an is_key_step: capture the moment when the rice "starts to crack at the edges."

Deglazing

If you are using wine (100 ml), pour it into the saucepan now and stir until the alcohol has almost completely evaporated (about 60–90 seconds). If you are not using wine, add the first ladle of hot broth. After the rice absorbs the liquid, continue adding broth.

Ingredients: Dry white wine, Hot vegetable broth

When deglazing, scrape all the browned bits from the bottom with a wooden spoon — they add flavor. The wine is optional; substitute it with broth if you prefer.

Cooking risotto

Add the hot broth ladle by ladle (about 100–150 ml at a time). After each addition, stir the rice vigorously until most of the liquid is absorbed, then add another ladle. Continue for about 18–20 minutes from the moment the broth is first added. Stir frequently (every 20–30 seconds) to release the starch and achieve a creamy consistency. If you used the soaking liquid from dried mushrooms, add it as needed instead of part of the broth — this will enhance the flavor.

Ingredients: Hot vegetable broth, Dried porcini mushrooms, Arborio rice

Keep the broth hot in a separate pot at all times — cold broth will halt the cooking process. Check the taste and consistency after 16 minutes: the rice should be al dente (with a slight bite in the center), and the mixture should be creamy. Do not add all the broth at once — this is the most common mistake.

Adding mushrooms to the rice

When the rice is almost al dente (after about 16–18 minutes), add the previously sautéed fresh mushrooms and gently mix in. Cook for another 2–3 minutes to allow the flavors to combine, making sure the rice doesn't become too soft.

Ingredients: Fresh mixed mushrooms (e.g. porcini, boletus, champignons), Arborio rice, Hot vegetable broth

Thanks to this, the mushrooms will retain their texture and flavor. If the risotto looks too dry, add one additional ladle of broth.

Finishing

Remove from heat: when the rice is al dente and the consistency is creamy, take the pot off the heat. Add the remaining 20 g of butter and grated Parmesan (60 g). Stir vigorously for 1–2 minutes - the movements should be energetic to emulsify the fat and cheese with the liquid, creating a smooth, silky consistency. Taste and season with salt (about 5 g for the entire recipe) and freshly ground pepper.

Ingredients: Butter (for frying and finishing), Parmesan (grated), Salt, Black pepper

Use a wooden spoon to stir vigorously; mantecatura is a key step. Do not cook after adding the parmesan — the emulsion forms off the heat.

Resting and Serving

Cover the pot with a cloth or lid for 1 minute to let the risotto 'rest'. Serve portions onto a plate using a large spoon or ladle, forming gentle mounds. Garnish with freshly chopped parsley (15 g) and optionally a few flakes of parmesan. Serve immediately — risotto loses its perfect consistency if left standing for too long.

Ingredients: Fresh parsley, Parmesan (grated), Fresh mixed mushrooms (e.g. porcini, boletus, champignons)

Use wide, flat plates for serving; risotto looks best as a creamy mass with visible pieces of mushrooms on top. Do not leave the risotto on the plate for long before serving.

Fun Fact

💡

Risotto comes from the Lombardy and Piedmont regions of Italy; the tradition of serving creamy risotto developed thanks to local rice varieties (arborio, carnaroli), which contain a high amount of starch and allow for a velvety texture.

Best for

romantyczna kolacja rodzinny obiad przyjęcie z przyjaciółmi

Tips

🍽️ Serving

Serve the risotto hot, immediately after mantecatura. Top the plates with additional grated Parmesan and freshly ground pepper. A dry white wine (e.g. Pinot Grigio) or lightly sparkling Prosecco is recommended.

🥡 Storage

Risotto is best consumed immediately. If there are leftovers, store them in the refrigerator in an airtight container for up to 24 hours. When reheating, add a bit of hot broth or milk and warm it over low heat, stirring to regain creaminess. Do not freeze — the texture of the rice will significantly deteriorate.

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Ingredients (13)

Servings:

Arborio rice 320 g ~6.40 zł
Hot vegetable broth 1200 ml ~1.20 zł
Fresh mixed mushrooms (e.g. porcini, boletus, champignons) 400 g ~8.00 zł
Onion (or shallot) 100 g ~0.30 zł
Garlic 2 ząbki ~0.20 zł
Butter (for frying and finishing) 50 g ~2.00 zł
Olive oil 30 ml ~1.05 zł
Parmesan (grated) 60 g ~2.40 zł
🌿 Przyprawy
Salt 0.2 szczypt ~0.03 zł
Black pepper 4 szczypty ~0.20 zł
✨ Opcjonalne
Dried porcini mushrooms 15 g ~1.20 zł
Dry white wine 100 ml ~2.50 zł
Fresh parsley 15 g ~0.23 zł

💰 Szacowany koszt dania: ~25.70 PLN (6.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

2414 kcal

Kalorie

Białko 67.8g

Węglowodany 306.6g

Tłuszcze 93.8g

🔥

105 kcal

Kalorie

Białko 2.9g

Węglowodany 13.3g

Tłuszcze 4.1g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik

60 min

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