Risotto ai funghi recipe

Risotto ai Funghi recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Risotto ai funghi is a classic Italian dish that combines the creamy richness of risotto with the earthy flavors of mushrooms. This recipe takes you through the step-by-step process of creating a perfectly cooked risotto infused with the delicious taste of saut�ed mushrooms. With its comforting texture and savory aroma, this dish is sure to impress your dinner guests.

Keywords: risotto, funghi, recipe, Italian, mushrooms

Risotto ai funghi recipe details

Risotto ai funghi recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

160 g	risotto rice
1 medium	onion, diced
50 g	pancetta, diced
	olive oil
7 large	mushrooms
2	sausages, optional
1	mushroom or vegetable stock cube

Instructions

Prepare the mushrooms, onion and pancetta

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

Heat the oil over medium heat. Add the chopped onion. Saute for 2-3 minutes or until it is slightly translucent. Add the pancetta and sauté again for a couple of minutes.

Add the mushroom pieces and sauté again.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil, onions, mushrooms and pancetta. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown.

Add one ladle of the broth and cook while stirring.

Keep stirring and keep adding more broth. Do not simply add all broth and leave to cook. Adding, stirring, cooking, and then repeating it all over again until the rice is done…that’s the Italian way of making Risotto.

Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy.

If you prefer a meaty Risotto and/or an extra bit of flavour, then add two sausages and cook with the rice for about 5 minutes. Remove, and cut into little pieces. They can then be added back at a later stage when the rice is done.

Risotto should be served right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or gluey.


Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a