Risotto ai funghi

Name: Risotto ai funghi (Wild mushroom risotto)
Yield: Serves 6
Cuisine: Italian
Ingredients: 250 ml (1 cup) white wine; a handful of chopped fresh parsley; 50 g (½ cup) freshly grated Parmesan cheese plus extra for serving; 1 large white onion, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 2 sprigs of thyme, leaves stripped off stalk; 50 g (1¾ oz) butter; 500 g (1 lb 2 oz) risotto rice; 4 tablespoons olive oil; 1.5 litres (6 cups) vegetable stock or water; 300 g (10½ oz) fresh wild mushrooms such as porcini and chanterelles or 300 g (10½ oz) Swiss Brown mushrooms; 20 g (¾ oz) dried, wild mushrooms (optional)

Wild mushroom risotto

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Dried wild mushrooms are often used with fresh mushrooms as they have a very concentrated flavour. But, depending on the flavour of the fresh mushrooms, it may not be necessary to use dried ones.

Ingredients

20 g (¾ oz) dried, wild mushrooms (optional)
300 g (

Europe
Italy
Main course
Mediterranean
Tuscany
September
Vegetarian

Method

Soak the dried mushrooms in 250 ml (1 cup) of warm water for about 10 minutes. Drain and chop the mushrooms into pieces. Strain the soaking liquid to add to the risotto. Rinse the fresh mushrooms if necess