Risotto con i Funghi

Mushroom Risotto

Everybody’s favourite risotto! A thousand versions of this recipe exist, but this one works for me every time! The more interesting the mushrooms, the tastier the final result will be. Always make sure wild mushrooms are safe to eat before cooking them. If in doubt—don’t eat them! If using dried mushrooms, they will need to be soaked in hand hot water for a least 1 hour before using, and don’t forget to strain and use the liquid in which they were soaked.


  • ½ lb mixed wild mushrooms
  • 4 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 small fresh rosemary sprig, chopped
  • 1 large glass dry white wine
  • cups arborio rice
  • 6 cups simmering chicken or vegetable broth
  • sea salt and freshly ground black pepper


  1. Pick over the mushrooms carefully, making sure they are clean and free of any forest debris, then clean thoroughly and roughly chop.
  2. Place the onion, garlic, and rosemary in a large, heavy pan and fry gently.
  3. Add the chopped mushrooms and stir together thoroughly. Cook the mushrooms until just soft.
  4. Add the white wine and stir for 1 minute to evaporate the alcohol. Add the rice and salt and pepper to taste and stir until the grains are toasted. Begin to add the hot broth one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  5. When the rice is creamy but still firm to the bite, remove the pan from the heat. Stir in the remaining butter and cover.
  6. Allow to stand for about 3 minutes before transferring to a warmed platter and serving. You may offer Parmigiano Reggiano separately, but if the mushrooms are really full of flavor, the extra cheese is probably superfluous.

To Serve

freshly grated Parmigiano Reggiano (optional)