Risotto ai Funghi Recipe

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Risotto ai Funghi Recipe


  • 1 cup Acquerello Carnaroli rice
  • 8 oz (225g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)



  1. Sauté the Mushrooms: Heat the olive oil over medium-high heat in a large, heavy-bottomed pan. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they become tender and browned, about 5-6 minutes. Remove some mushrooms for garnish if desired.
  2. Toast the Rice: Add the Acquerello Carnaroli rice to the pan with the sautéed mushrooms. Stir continuously and cook for about 2 minutes until the rice becomes translucent at the edges.
  3. Deglaze with Wine: Pour in the white wine and stir. Allow the wine to simmer and be absorbed by the rice, stirring frequently. This should take about 2-3 minutes.
  4. Start Adding the Broth: Add the warm chicken or vegetable broth, one ladle at a time.
  5. Stir continuously and allow the liquid to be absorbed before adding more.
  6. Continue this process until the rice is creamy and cooked al dente.
  7. This should take about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.
  8. Finish with Butter and Cheese: Remove the pan from heat, and stir in the grated Parmesan cheese and the unsalted butter. Mix until the risotto is creamy and glossy. Season with salt and freshly ground black pepper to taste.

Serve: garnish with the reserved sautéed mushrooms and fresh chopped parsley 🙂

Acquerello Rice is on sale here⬇ https://ow.ly/k75u50PM4Vk












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