Risotto alla Parmigana con Funghi Trifolati

Parmesan Risotto and Mushrooms with Garlic and Parsley

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Only make this dish in autumn when wild mushrooms are available; it won’t taste the same if made with just cultivated mushrooms. Trifolati is a style of cooking where an ingredient, often mushrooms but sometimes zucchini, artichoke or eggplant, is tossed quickly in a frying pan with garlic, parsley and olive oil.



To make the red-wine reduction, melt 15 g of the butter in a small heavy-based saucepan over medium heat. Add the onion and cook for 3 minutes or until soft but not coloured. Add the wine, stock and sugar and bring to the boil, then reduce the heat to low and simmer for 1 hour or until reduced to one-third; you should have about 1