How to Make Creamy Wild Mushroom Risotto (Risotto ai Funghi)

Simple Summary

Risotto ai Funghi with Wild Mushrooms is a luxurious Italian rice dish that showcases the earthy flavors of wild mushrooms in a creamy, comforting risotto. This elegant yet rustic recipe is perfect for a cozy dinner or impressive entertaining.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 1/2 cups Arborio rice
• 6 cups vegetable or chicken broth, kept warm
• 1 lb mixed wild mushrooms (such as porcini, shiitake, and chanterelles), cleaned and sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
• 2 tablespoons fresh thyme leaves
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. In a medium saucepan, bring the broth to a simmer. Keep warm over low heat.

2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

3. Add the garlic and cook for another minute until fragrant.

4. Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 8-10 minutes.

5. Add the Arborio rice to the pot and stir to coat the grains with the oil and butter. Toast the rice for 1-2 minutes until it becomes slightly translucent.

6. Pour in the white wine and stir constantly until it's mostly absorbed by the rice.

7. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait for each addition to be mostly absorbed before adding the next. This process will take about 18-20 minutes.

8. When the rice is al dente (tender but still with a slight bite), remove from heat. The risotto should be creamy and slightly loose.

9. Stir in the remaining 2 tablespoons of butter, grated Parmigiano-Reggiano, and fresh thyme leaves. Season with salt and pepper to taste.

10. Let the risotto rest for 2 minutes, then serve immediately. Garnish with chopped parsley and additional grated cheese if desired.

Chef's Notes

• For the best flavor, use a mix of fresh wild mushrooms. If fresh are unavailable, dried porcini mushrooms can be rehydrated and used along with their soaking liquid (strained) for extra mushroom flavor.
• Stirring constantly helps release the starch from the rice, creating the creamy texture characteristic of a good risotto.
• The risotto is done when it's creamy but the grains still have a slight bite. It should spread slowly when spooned onto a plate, not be stiff or runny.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore creaminess.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 12g
• Fat: 18g (mostly healthy fats from olive oil and mushrooms)
• Carbohydrates: 60g
• Fiber: 3g
• Rich in B vitamins, potassium, and antioxidants from mushrooms

Serving Suggestions

• Serve this risotto as a main course with a side of lightly dressed arugula salad for a fresh contrast.
• Pair with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti.
• For a complete Italian-inspired meal, start with an antipasto platter and finish with a light dessert like panna cotta.
• Garnish with additional sautéed wild mushrooms and a drizzle of truffle oil for an extra luxurious touch.