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Mushroom Risotto

Creamy and fragrant, mushroom risotto is a classic specialty of Italian cuisine. It is a 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 mins
Cook Time20 mins
Total Time50 mins
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