Mushroom Risotto
[Risotto ai funghi]

Mushroom Risotto is a creamy, Italian dish made by slowly cooking rice with broth, infused with mushrooms, shallots, garlic and Parmesan.

Mushroom Risotto [Risotto ai funghi]

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Mushroom Risotto
Mushroom Risotto is a creamy, Italian dish made by slowly cooking rice with broth, infused with mushrooms, shallots, garlic and Parmesan.
Recipe dedicated to:My love for Italian cuisine
5 from 3 votes
Course: Main Course
Cuisine: Italian
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients

The Cooking

  • 1.5 L chicken broth hot
  • 340 g mushroom sliced cremini
  • 1/4 cup extra virgin olive oil
  • 60 g shallots chopped
  • 55 g unsalted butter
  • 315 g Arborio Rice or Baldo Rice not washed
  • 1/2 cup white wine cheap Italian one
  • 55 g Parmigiano Reggiano cheese freshly grated
  • 1/4 tsp. freshly ground black pepper freshly grounded to taste
  • 1/2 tsp. salt to taste

The Serving

  • Parmigiano Reggiano cheese freshly grated to taste
4 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparing

  1. Organize the ingredients and start by warming the 1.5 L chicken broth by placing it in a pot on medium heat. You will need it later.
  2. While the broth is heating up, clean and slice 340 g mushroom and chop 60 g shallots.
  3. In a large pan over medium-high heat, soften the 340 g mushroom in the 1/4 cup extra virgin olive oil, it should take in average 4 minutes. Season with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. Transfer to a plate and set aside.

The Cooking

  1. In the same saucepan over medium-high heat, brown the 60 g shallots in the 55 g unsalted butter, around 4 minutes. Add the 315 g Arborio Rice or Baldo Rice and cook for 1 minute, stirring to coat. Add the 1/2 cup white wine and reduce until almost dry.
    Mushroom Risotto
  2. Lower the heat to medium and add the hot 1.5 L chicken broth from earlier, about one cup at a time, stirring frequently, until the liquid is completely absorbed before adding more broth. Season with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. Cook for 22 minutes or until the rice is al dente. Add more broth as needed.
  3. Add the grated 55 g Parmigiano Reggiano cheese and cooked 340 g mushroom. Mix well to combine. Since I used unsalted broth, I added 1/2 tsp. salt more but you should taste and adjust the seasoning based on your preferences.
    Mushroom Risotto

The Serving

  1. Sprinkle with Parmigiano Reggiano cheese.
    Mushroom Risotto

Equipments

Nutrition

Serving: 1 serving | Calories: 385 kcal (19%) | Carbohydrates: 45 g (15%) | Protein: 6 g (12%) | Fat: 20 g (31%) | Sodium: 1030 mg (45%) | Fiber: 2 g (8%) | Sugar: 2 g (2%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

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5 from 3 votes
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Who am I?

Denis Elas Illustration by Designated Sally 03.28.2025
Illustration by Designated Sally

I’m Denis Elas, a Moldovan guy living in Canada with a variety of passions. I started cooking recently and doing challenges. I try to modernize the recipe scene in an ad-free environment that I prefer and I hope you too!

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