Risotto ai Funghi

    (38)
    1 hour

    This Italian dish is traditionally made with porcini mushrooms, however, shiitake and portabellini mushrooms are used here. The resulting risotto is delicious rich and well flavoured. Enjoy with a side salad or garlic bread, if desired.


    32 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1/2 shallot, finely chopped
    • 115g shiitake mushrooms, stems removed, caps sliced
    • 85g portabellini or crimini mushrooms, sliced
    • 30g butter
    • 400g Arborio (risotto) rice
    • 300ml dry white wine
    • 3 sprigs fresh thyme, chopped
    • 1 pinch celery salt
    • salt and pepper to taste
    • 1 litre vegetable stock, hot
    • 30g butter
    • 40g freshly grated Parmesan cheese
    • 4 tablespoons chopped flat-leaf parsley

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and portabellini mushrooms and cook until they begin to brown. Stir in 30g butter and Arborio until rice is well coated in oil; reduce heat to medium and cook until the shallot and mushrooms have turned golden brown.
    2. Pour in white wine and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock and cook until evaporated, stirring constantly, about 7 minutes.
    3. Pour in another third of the vegetable stock and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
    4. Stir in butter, Parmesan cheese and chopped parsley before serving.

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    Reviews & ratings
    Average global rating:
    (38)

    Reviews in English (26)

    by
    31

    My first time making risotto solo and it came out perfectly! Mine took quite a bit longer than etimated, and used more liquid, but I made it in a deep skillet rather than a saucepan, which may have affected the speed of evaporation/absorbtion...I don't know. Anyway, I'm giving this recipe 5 stars because I followed it exactly (which includes the 'as needed' and 'until' parts of the recipe) and it worked like a charm. Risotto is not at all hard to make, but it is certainly boring and time consuming - so it probably won't happen often at my house, but was definitely worth trying. Thanks for the recipe!  -  23 Apr 2009  (Review from Allrecipes US | Canada)

    by
    22

    Great recipe. You will have to stir this for a good 20 minutes but like was mentioned, it is well worth it. I added a clove of garlic to sautee at the beginning and then added 2 bay leaves to the warm vegetable stock. My family loved it. I will use this one again for sure.  -  09 Nov 2008  (Review from Allrecipes US | Canada)

    by
    21

    This was soooo good! I will definetely make this one again. I made no changes to this recipe, it's perfect! Thanx for sharing!  -  21 Apr 2007  (Review from Allrecipes US | Canada)

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