Introduction
The ultimate Italian comfort food, Mushroom Risotto (Risotto ai Funghi) is a creamy, luxurious dish originating from the rice-growing regions of Northern Italy, specifically Lombardy and Piedmont. Unlike other rice preparations, risotto requires patience and technique, resulting in a velvety texture known as *all’onda* (wavy). This recipe celebrates the deep, earthy flavors of mixed mushrooms, balanced perfectly by sharp Parmesan cheese and fragrant white wine. It is a testament to simple ingredients transformed by careful cooking into an unforgettable meal.
Ingredients
- 400g (14 oz) Arborio or Carnaroli rice
- 1.2 Liters (5 cups) hot vegetable or chicken stock
- 30g (2 tbsp) unsalted butter (for mushroom sauté) + 15g (1 tbsp) (for finishing)
- 30ml (2 tbsp) olive oil
- 1 small yellow onion or shallot, finely diced
- 450g (1 lb) mixed mushrooms (cremini, shiitake, oyster), sliced
- 120ml (½ cup) dry white wine (e.g., Pinot Grigio)
- 60g (½ cup) freshly grated Parmesan cheese, plus extra for serving
- Salt and black pepper to taste
- Fresh parsley for garnish
Step-by-step Preparation
- Sauté the Mushrooms (5-7 minutes): In a large, heavy-bottomed pot or Dutch oven, melt 30g (2 tbsp) of butter and 1 tbsp of olive oil over medium-high heat. Add the sliced mushrooms and sauté until they release their liquid and begin to brown. Season lightly with salt and pepper. Remove the mushrooms from the pot and set aside, leaving any residual fat in the pan.
- Create the Soffritto (3 minutes): Reduce the heat to medium. Add the remaining 1 tbsp of olive oil, then stir in the diced onion or shallot. Cook until translucent and softened, about 3 minutes. Do not allow the onion to brown.
- Toast the Rice (Tostatura) (2 minutes): Add the Arborio rice to the pot. Stir constantly for 1–2 minutes until the edges of the grains become transparent. This toasting step is crucial as it seals the starch, allowing the rice to cook evenly without becoming mushy.
- Deglaze and Add Stock (20 minutes): Pour in the white wine and stir until it is completely absorbed. Once absorbed, begin adding the hot stock, one ladleful at a time (about ½ cup). Stir continuously until the liquid is almost completely absorbed before adding the next ladle. Keep the stock warm on a back burner to maintain the cooking temperature. Continue this process for 18–20 minutes, or until the rice is creamy on the outside but still firm in the center (al dente).
- Mantecatura (Finishing): Remove the pot from the heat. Stir in the reserved mushrooms. Add the final 15g (1 tbsp) of cold butter and the grated Parmesan cheese. Stir vigorously for 1 minute—this process, called *mantecatura*, emulsifies the fats and starches, creating the signature creamy texture. Cover the pot and let the risotto rest for 2 minutes before serving.
Nutritional Information
A typical serving of Mushroom Risotto (approximately 1/4 of the recipe) contains an estimated 450–500 calories, depending on the amount of added cheese and oil. It is rich in complex carbohydrates, providing sustained energy. Mushrooms are an excellent source of dietary fiber, B vitamins (Riboflavin, Niacin), and antioxidants. Using homemade stock can further enhance the mineral and nutrient content of the dish.
Storage
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Be aware that risotto loses its signature creamy texture upon cooling, as the rice continues to absorb moisture. To reheat, place the risotto in a saucepan over low heat. Add a splash of stock or water while stirring gently to restore some creaminess and prevent sticking. Avoid microwaving if possible, as it tends to dry out the rice unevenly.
Conclusion
Mushroom Risotto is best enjoyed immediately while still hot and flowing *all’onda*. Garnish generously with fresh parsley and a final dusting of black pepper. For an elevated flavor profile, consider adding a few drops of high-quality white truffle oil during the *mantecatura* stage. This rich dish pairs beautifully with a simple, crisp arugula salad or