Name: Risotto ai Funghi (Mushroom Risotto) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 15 g dried mushrooms (optional); 400 g fresh mushrooms, chopped into even-sized pieces; 60 g butter; 1 onion, finely chopped; 4 cloves garlic, crushed; 120 ml white wine; 2 litres vegetable or chicken stock; 240 g risotto rice (Arborio or Carnaroli); 1/2 tbsp balsamic vinegar (optional); 50 g Parmesan, finely grated; 60 ml heavy or double cream (optional); 1/2 tsp freshly ground black pepper; Salt, to taste; Chopped fresh parsley, to serve

Print Recipe·4 from 2 reviews

There is something truly magical about a perfectly creamy and earthy risotto that feels like a big, warm hug on a plate. The Risotto ai Funghi (Mushroom Risotto) Recipe is just that kind of dish—comforting yet elegant, rich yet fresh, and loaded with the deep umami flavor of mushrooms. This classic Italian staple comes alive with a few simple ingredients working in harmony to deliver velvety rice and bursts of juicy mushrooms, making it an irresistible meal any time you crave a cozy, satisfying dinner.

Ingredients You’ll Need

A white bowl filled with a mix of different fresh mushrooms shows a variety of shapes and light brown colors, placed on a white marbled surface. Next to it, a smaller white bowl holds pieces of dried mushrooms in light tan and brown shades. Two garlic cloves, light beige and smooth, rest beside a clear glass container of yellow stock. A grey bowl contains a mound of round, pale beige risotto rice grains toward the right side. Below, a small white plate carries fresh green parsley leaves evenly spread, next to a medium-sized whole onion in light brown with its top stem visible. In the middle, a small white bowl is full of finely grated light yellow Parmesan cheese. Around the plate are four small beige ceramic bowls holding soft yellow butter, cream in pale off-white, dark balsamic vinegar, and a mix of salt and pepper. All items are arranged neatly on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The genius of the Risotto ai Funghi (Mushroom Risotto) Recipe lies in its simplicity. Every ingredient plays a crucial role, adding layers of flavor, texture, and color that build up to a dish that is greater than the sum of its parts. Fresh mushrooms bring earthiness and texture, while the Parmesan and butter add luscious creaminess. Let’s take a look at the essentials:

Dried mushrooms (15 g): Optional but recommended for an intense mushroom flavor boost.
Butter (60 g): Adds richness and helps soften the mushrooms and onions.
Fresh mushrooms (400 g): Chopped evenly for consistent cooking and maximum texture.
Onion (1, finely chopped): Provides a subtle sweetness and foundation for the risotto.
Garlic cloves (4, crushed): Infuses the dish with aromatic warmth.
White wine (120 ml): Adds acidity and depth, helping to lift the flavors.
Risotto rice (240 g): Arborio or Carnaroli rice works best for that perfect creamy texture.
Vegetable or chicken stock (2 litres): Used gradually to cook the rice and build creaminess.
Balsamic vinegar (1/2 tbsp): A small splash to brighten and balance the flavors.
Parmesan cheese (50 g, finely grated): Melts into the risotto for a nutty finish.
Heavy or double cream (60 ml): Optional, but it makes the risotto even more indulgent.
Freshly ground black pepper (1/2 tsp): Adds just the right kick to season.
Salt (to taste): Essential for enhancing all the flavors.
Chopped fresh parsley: A fresh sprinkle for a burst of color and freshness at the end.

How to Make Risotto ai Funghi (Mushroom Risotto) Recipe

Step 1: Soak the Dried Mushrooms

If you’re including dried mushrooms, soak them in warm water for about 20 minutes until they are soft and ready to release their unique, intense flavor. Drain them well and set aside; this step ensures your risotto captures that rich mushroom essence.

Step 2: Sauté the Fresh and Dried Mushrooms

Heat half of the butter in a large pan over medium-high heat. Toss in the fresh mushrooms and cook until they start to caramelize and brown, bringing out their natural sweetness and texture. Add the drained dried mushrooms after a few minutes, continuing to cook them for 3 more minutes to deepen the flavor, then remove the mushrooms from the pan and set them aside for later layering into the risotto.

Step 3: Cook the Aromatics

Lower the heat to medium and add the remaining butter to the same pan. Add the finely chopped onions and cook until they’re soft and translucent, which builds a subtly sweet base. Then, add the crushed garlic and cook just long enough to release its fragrance—about a minute.

Step 4: Add Wine and Toast the Rice

Pour in the white wine and let it simmer until it has reduced by half, concentrating its flavor and preparing the rice for the stock. Stir in the risotto rice, making sure each grain is coated with the wine. Toast the rice for a couple of minutes until it feels warm to the touch; this step helps the rice achieve that perfect al dente texture later.

Step 5: Gradually Add the Stock

Now the patience game begins. Use a ladle to add warm stock to the rice, one ladleful at a time, stirring constantly to encourage the rice to release its natural starch and become creamy. Only add the next ladleful once the previous has been almost fully absorbed. This process takes about 20-25 minutes and is the heart of the Risotto ai Funghi (Mushroom Risotto) Recipe, yielding that luxurious mouthfeel we all adore.

Step 6: Finish with Balsamic, Cheese, and Cream

Once the rice is tender yet has a bite, stir in the balsamic vinegar to add brightness and depth. Remove the pan from the heat and fold in the finely grated Parmesan cheese and optional heavy cream for extra silkiness. Season gently with salt and the freshly ground black pepper.

Step 7: Combine Mushrooms and Serve

Mix three-quarters of the sautéed mushrooms into the risotto for even mushroom goodness throughout. Serve immediately, topped with the remaining mushrooms and a generous sprinkle of chopped fresh parsley to add color and lift the flavors with a fresh note.

How to Serve Risotto ai Funghi (Mushroom Risotto) Recipe

The image shows a non-stick black frying pan with small golden-brown cooked mushrooms scattered inside. The mushrooms are of different shapes and sizes, some long and thin while others are short and wider, with a lightly toasted texture on their surfaces. The pan sits on a white marbled surface with a speckled finish, and the pan’s handle is black, extending out of the top of the frame. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the perfect finishing touch, a sprinkle of fresh parsley adds liveliness and a pop of green that contrasts beautifully with the creamy risotto. Sometimes, a few shavings of Parmesan on top can make it even more decadent and visually appealing.

Side Dishes

Keep it simple and let the Risotto ai Funghi (Mushroom Risotto) Recipe shine by pairing it with a crisp green salad or roasted seasonal vegetables. A light white wine like Pinot Grigio also makes an elegant accompaniment.

Creative Ways to Present

If you want to impress guests, serve the risotto in small, shallow bowls topped with a single wild mushroom or a drizzle of truffle oil. Alternatively, offer the risotto as a side to grilled meats or roasted poultry for a hearty twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover risotto in an airtight container in the refrigerator for up to two days. Its creamy texture will soften as it cools, but the flavors will deepen beautifully overnight.

Freezing

Risotto generally doesn’t freeze well because the texture changes after thawing; it tends to become mushy. If you must freeze it, cool completely, package tightly, and consume within one month. Expect to adjust texture upon reheating.

Reheating

The best way to reheat leftover mushroom risotto is gently on the stovetop with a splash of stock or water to revive the creaminess. Stir constantly until heated through and smooth. Microwaving tends to dry it out, so stovetop reheating is preferred.

FAQs

Can I use other types of mushrooms in the Risotto ai Funghi (Mushroom Risotto) Recipe?

Absolutely! While classic button mushrooms work well, mixing cremini, shiitake, or porcini mushrooms can add fascinating layers of flavor and texture. Just be sure to chop them uniformly so they cook evenly.

Is it necessary to use white wine in this recipe?

Using white wine adds acidity and a subtle fruity note that balances the dish’s richness, but if you prefer not to cook with alcohol, you can substitute with additional stock or a splash of white grape juice.

What type of rice is best for making this mushroom risotto?

Arborio and Carnaroli rice are traditionally used for risotto because of their high starch content, which helps create that signature creamy texture. Avoid long-grain rice, as it won’t yield the same results.

Can I make the Risotto ai Funghi Recipe vegan?

Yes! Omit the butter, Parmesan, and cream, replacing butter with olive oil and Parmesan with a vegan cheese or nutritional yeast for a savory touch. Use vegetable stock to keep it plant-based.

How do I know when the risotto is perfectly cooked?

The rice should be tender but still slightly firm to the bite—what Italians call “al dente.” It won’t be mushy or hard. The texture will be creamy and a bit loose, never dry or stiff.

Final Thoughts

If you’re searching for a dish that feels both indulgent and wholesome, the Risotto ai Funghi (Mushroom Risotto) Recipe is an absolute must-try. It captures the heart of Italian cooking in every creamy bite and brings the earthy richness of mushrooms to center stage. Trust me, once you’ve made this comforting classic, it will become a beloved fixture in your dinner rotation. So, gather those simple ingredients and treat yourself to a homemade meal that feels like a celebration of flavor and warmth.