Our Cookbook

Italian

Risotto ai funghi

Mushroom risotto with fresh wild mushrooms and dried porcini, finished with butter and Parmigiano (mantecatura).

  • YieldServes 4
  • Prep15m
  • Cook20m
  • Effortweeknight

  • 60g dried porcini
  • 2.5 litres water
  • 300g fresh mushrooms (oyster, chanterelle, girolle), torn
  • 100g butter
  • 1 small white onion, finely diced
  • 400g risotto rice (carnaroli or vialone nano)
  • 150ml white wine
  • 150g Parmigiano-Reggiano, grated
  • 2 tbsp parsley, finely chopped
  • olive oil
  • salt

Method

  1. Bring the water to the boil with the dried porcini and simmer for 20 minutes to make a porcini stock (add a stock cube near the end if you like); keep at a gentle simmer.
  2. Clean the fresh mushrooms (don’t wash them), remove woody stalks and tear by hand.
  3. Melt 1 tbsp butter with a little oil in a wide pan and fry the fresh mushrooms until golden; season, then remove and set aside.
  4. In the same pan, melt another tbsp butter with a little oil and sweat the onion without browning.
  5. Add the rice and toast in the butter for 30-40 seconds, then add the wine and let it evaporate.
  6. Add the simmering porcini stock a ladle at a time, stirring until absorbed before adding the next.
  7. After about 10 minutes, stir in the cooked mushrooms and continue adding stock until the rice is al dente (about 18 minutes total).
  8. Off the heat, beat in a final ladle of stock, the Parmigiano, parsley and the remaining chilled butter. Stir vigorously until creamy, adjust salt and rest 30 seconds before serving.