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

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 (

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