Risotto con Funghi
As I mentioned in my basic Risotto recipe, there are tons of different items you can incorporate into your Risotto. Once you have the basic technique down, it’s easy peasy to add to it. Plus, by adding another ingredient it adds another layer of depth to the already deliciously complex Risotto.
Funghi (Mushrooms) are a perfect addition. This recipe can easily be doubled. If you happen to have any left over, which at my house is extremely rare, simply add a dab of chicken stock when reheating & it’s good as new! I like to garnish mine with a bit of parmigiano reggiano (I know shocking, right? LOL). Doesn’t Parmigiano Reggiano make everything better?
I hope you’ll give this a try & experiment with different add in’s as well! I plan on doing a Seafood Risotto soon!
Risotto con Funghi
1 cup of Arborio rice
2 cans of low sodium chicken broth – or you can make your own
1 small onion – minced
2 tbsp unsalted butter
1 cup of fresh mushrooms – chopped
1/4 cup extra virgin olive oil
Pour olive oil into sauce pan over medium heat. Add onions & cook until translucent. Add rice & stir continually until rice changes color ever so slightly & is coated well with oil. Stir constantly so as not to burn your rice or onions. Carefully add in about 1/4 can of chicken broth. Stir constantly! It is very important to not leave this unattended. Once chicken broth has reduced add more broth. Continue this process until both cans of your broth have been added. This process will take about 30 minutes. At about 20 minutes into the process, add your mushrooms. Once your rice is creamy and soft to the taste it is ready! Take off of heat & add butter.
Buon Appetito!
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I’ve been wanting to and make risotto to quite some time. This looks creamy and delish!! I love the addition of the mushrooms.
Oh, I really like this. And I love risotto recipes that don’t include 1/2 C of parm in the cooking of the risotto. This sounds delightful – I may have to make risotto this week!
Lovely risotto!!
This looks delish!! I LOVE your site!
I always crave risotto!! The last time I made it, I made it with pan glazed brussel sprouts.
Love Love Love Risotto and have come across a great recipe for a roasted corn and pablano chili risotto that is fantastic!
MANGIA Y’ALL
I think mushroom risotto must be one of my favourites – love it!
I like what you eat! If you would like to invite me for dinner I will bring a bottle of Barolo, my charm, and of course a camera.
Risotto is easy if you pay attention to it while cooking. One of my favorites is adding roasted diced butternut squash during the last 5 minutes of cooking. May sound strange but it is delicious. I also prefer to use a chicken stock rather than broth. Several good store bought stocks are available. I like Kitchen Basics brand.
I made your recipe last night to accompany stuffed peppers for dinner and it was so amazing. Thank you! Your site is great!