A recipe from Gemo
Risotto ai Funghi
A creamy Italian mushroom risotto made with Arborio or Carnaroli rice, browned mushrooms, hot stock, butter, Parmesan, and parsley. The recipe keeps the classic risotto rhythm central while using mushrooms that are realistic for everyday shopping.
Method
- 01
Warm the stock in a small pot and keep it at a gentle simmer. If using dried porcini, soak them in about 200 ml of the hot stock for 15 minutes, then chop the mushrooms and strain the soaking liquid back into the stock.
⏱ 15 min - 02
Heat 2 tablespoons olive oil in a wide pan over medium-high heat. Add the 500 g fresh mushrooms with a pinch of salt and cook until their liquid evaporates and the edges brown, then transfer most of them to a plate, leaving a small spoonful in the pan for flavor.
⏱ 8 min - 03
Lower the heat to medium and add 25 g butter to the same pan. Cook the onion until soft, stir in the garlic for a few seconds, then add 320 g rice and toast it, stirring, until the grains look glossy and lightly translucent around the edges.
⏱ 4 min - 04
Pour in 120 ml wine and stir until it has mostly evaporated. Add one ladle of hot stock and cook, stirring often, until the rice absorbs most of the liquid before adding the next ladle; keep the risotto at a steady simmer, not a hard boil.
- 05
After about 12 minutes of adding stock, return the browned mushrooms and chopped porcini to the pan. Continue adding hot stock gradually until the rice is creamy and just tender with a slight bite; you may not need every drop of stock.
⏱ 8 min - 06
Remove the pan from the heat. Stir in the remaining 25 g butter, 60 g Parmesan, parsley, and black pepper, then cover and rest for 2-3 minutes. Loosen with a splash of hot stock if needed so the risotto flows softly when spooned, then taste for salt and serve immediately.
⏱ 3 min
Nutrition
