Risotto with Wild Mushrooms (Risotto ai Funghi)

Creamy risotto layered with earthy sauteed wild mushrooms, white wine, butter and Parmigiano.

Ingredients

• 1 oz dried porcini mushrooms
• 6 cups chicken or vegetable stock, kept hot
• 3 tablespoons extra-virgin olive oil
• 12 oz mixed fresh mushrooms (cremini, shiitake), sliced
• 1 onion, finely chopped
• 2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 4 tablespoons cold unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano

Salt and freshly ground black pepper

• 2 tablespoons chopped fresh parsley

Directions

Key ingredients

Black Pepper · Olive Oil

1. Soak the dried porcini in 1 cup hot water for 20 minutes, then drain (reserve the liquid) and chop.
2. Heat 2 tablespoons of the oil in a skillet and saute the fresh mushrooms until browned; season and set aside.
3. In a wide pot, heat the remaining oil and cook the onion until soft, about 5 minutes. Add the rice and toast 2 minutes.
4. Add the wine and stir until evaporated, then add the chopped porcini and their strained liquid.
5. Add hot stock a ladleful at a time, stirring frequently, until each is absorbed, about 16 to 18 minutes, until creamy and al dente.
6. Stir in the sauteed mushrooms during the last few minutes.
7. Off the heat, beat in the cold butter and Parmigiano. Adjust seasoning, sprinkle with parsley, and serve.

Notes

Lidia Bastianich’s risotto ai funghi, showcasing porcini and fresh mushrooms.