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mushroom risotto
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5 from 1 vote

Mushroom Risotto

Creamy and fragrant, mushroom risotto is a classic specialty of Italian cuisine. It is the main dish typical of the autumn period that fully falls into the category of comfort foods that can warm and pamper those who savor it. Risotto ai Funghi is a timeless first course, it is not in vain considered an autumn dish par excellence.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Keyword: dried mushrooms, italian dish, italian risotto, mushroom broth, Mushroom Risotto, risotto ai fungi
Servings: 4 people
Calories: 557kcal
Author: Cookie

Equipment

  • skillet
  • Pan

Ingredients

Mushroom Broth

  • 2 oz dried mushrooms
  • 1 medium carrot
  • 3 medium onions
  • 1/2 medium celery root
  • 4 cups water
  • salt

Mushroom Risotto

  • 1 cup rice
  • 1 medium onion
  • 3 cloves garlic
  • 4 cups mushroom stock
  • 2 tbsp butter
  • 1/2 cup white dry wine
  • salt
  • black and white pepper

Top Mushroom Risotto

  • 8 slices fried bacon
  • some parsley

Instructions

Mushroom Stock

  • Soak the mushrooms for at least 1 hour in 2 cups water
  • Peel of and slice 1 carrot, 3 medium onions and some parts of celery  roots
  • Combine all together and put it to boil
  • When the water starts boiling, lower the heat and cook for extra 25 minutes with the lid on
  • Remove the mushrooms from the broth
  • Take out the boiled vegetables, you can throw them to the bin
  • Use a strainer to clear the broth

Mushroom Risotto

  • Chop the boiled mushrooms in halves, set aside for later
  • Put 2 tbs butter in a skillet, let it warm and melt
  • Finely chop the onion and garlic. Let simmer on low heat until transparent
  • Add the chopped mushrooms and stir well for about 2 minutes
  • Add the rice and stir again. Let it soak the grease
  • Add salt and pepper
  • Pour 1/2 cup of dry white wine. Let it evaporate
  • Add ¼ cup of mushroom broth, stir and cover pan
  • Gradually add 1/4 cup until all broth is absorbed
  • Add grated parmesan
  • Remove skillet from stove. Let it rest for 2 minutes
  • Top mushroom Risotto plate with fried bacon and fresh chopped parsley

Nutrition

Calories: 557kcal | Carbohydrates: 69g | Protein: 13g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 457mg | Potassium: 841mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2741IU | Vitamin C: 17mg | Calcium: 92mg | Iron: 2mg