Mushroom Risotto

5 from 1 vote

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

Cook Time20

Total Time50

Course: Main Course

Cuisine: Italian

Keyword: dried mushrooms, italian dish, italian risotto, mushroom broth, Mushroom Risotto, risotto ai fungi

Servings: people

Calories: 557kcal

Author: Annie

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