Italian cuisine · Dough, Pasta & Rice

Risotto ai Funghi

Creamy mushroom risotto with parmesan.

Ingredients · for 4 servings

• 300 g risotto rice
• 400 g mushrooms
• 1 l broth
• White wine
• Parmesan
• Butter

Instructions

1. Cut the mushrooms into thick slices and sear in butter over high heat in batches for 4–5 min; season and set aside. Keep the broth hot.
2. Sweat the rice in a little butter over medium heat for 2 min until the grains are glossy.
3. Deglaze with white wine and reduce briefly.
4. Add hot broth ladle by ladle and cook for about 18 min, stirring: only add more when the liquid is almost absorbed; the rice should be creamy with an al dente core.
5. Fold in the mushrooms and let steep for 1 min.
6. Take off the heat, stir in cold butter and grated Parmesan (mantecatura) and serve right away on warmed plates.