Mushroom Risotto

Name: Mushroom Risotto (Risotto ai Funghi)
Total time: 1 h
Cuisine: Italian
Ingredients: 1½ ounces (40 g) dried porcini mushrooms (or other dried "gourmet" mushrooms); 1½ ounces (40 g) dried porcini mushrooms (or other dried "gourmet" mushrooms); 8 cups (2 L) vegetable broth; Salt (optional); ⅓ cups (320 g) carnaroli, arborio, or vialone nano rice; ⅓ cups (320 g) carnaroli, arborio, or vialone nano rice; ⅓ cups (320 g) carnaroli, arborio, or vialone nano rice; 3 tablespoons (45 g) unsalted butter, divided; ½ large onion, diced; ¾ cup (175 ml) white wine; Pinch of freshly ground black pepper; 3½ ounces (100 g) Parmigiano-Reggiano cheese, grated

Risotto ai Funghi

Preparation info

Yield:
3 or 4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

In Italy, mushroom risotto is normally made with fresh porcini mushrooms. The difficulty of finding this ingredient has led us to slightly adapt tradition with a recipe that works with dried mushrooms.

Ingredients

1½ ounces (40 g) dried porcini mushrooms (or other dried "gourmet" mushrooms)
8 cups (<

Europe
Italy
Side dish
Vegetarian
Gluten-free

Method

Soak the dried mushrooms in a bowl of warm water for 30 minutes. Remove the mushrooms, reserving the soaking water. Squeeze the excess liquid from the mushrooms, then chop them.
In a medium pot, warm the broth on the stovetop; it does not need to boil or simmer. The saltiness of the broth is what will season the risotto. Most store-bought broths are already ple