Dinner · 45 min · mediterranean

Risotto ai Funghi

Mediterranean flavors, weeknight effort. Carnaroli rice meets mixed mushrooms in a 45-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Carnaroli rice
• 1 lb Mixed mushrooms
• 1 oz Dried porcini
• 1 Shallot
• 3/4 cup Dry white wine
• 6 cups Vegetable stock
• 3/4 cup Parmesan
• 4 tbsp Butter

Steps

1. Soak the porcini in hot water 20 minutes; chop them and reserve the strained soaking liquid — it is liquid umami.
2. Sear the fresh mushrooms in batches until deeply browned, about 8 minutes; crowded mushrooms steam instead of searing.
3. Soften the shallot in butter 4 minutes, add the rice, and toast 2 minutes until the grains turn translucent at the edges.
4. Deglaze with wine, then add hot stock a ladle at a time, stirring often, for 18 minutes — the rice should be creamy but still bite in the center.
5. Fold in the mushrooms, porcini, and their liquid for the last 5 minutes.
6. Off the heat, beat in the cold butter and Parmesan vigorously — the mantecatura — until the risotto ripples like silk.
7. Rest 2 minutes and serve on warm plates; proper risotto spreads slowly, all’onda, like a wave.

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