Italian
Risotto ai Funghi
Browned cremini mushrooms and their savory juices fold through creamy Arborio rice finished off heat with butter, Parmigiano, parsley, and a loose all’onda flow.
4 servings · 20 minutes prep · 35 minutes cook
Ingredients
Mushrooms
- 1 pound cremini mushrooms, brushed clean and sliced 1/4 inch (6 mm) thick
- 2 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, lightly crushed
- 3/4 teaspoon kosher salt, divided
Risotto
- 5 cups vegetable broth, about, kept hot and used as needed
- 4 tablespoons unsalted butter, divided equally, with 2 tablespoons (28 g) chilled for finishing
- 1 medium yellow onion, finely minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 2 ounces Parmigiano-Reggiano, finely grated
- 1/4 cup flat-leaf parsley, finely chopped
- 1/4 teaspoon black pepper
Directions
Brown the Mushrooms
- Heat a wide risotto pan over medium-high. Add half the olive oil, the garlic, and half the mushrooms in one layer. Cook 5 to 6 minutes until well browned; remove and discard the garlic, then season with half the salt and reserve.
- Add the remaining olive oil and mushrooms to the same pan and cook for 4 to 5 minutes until browned; transfer to the plate with the first batch.
Cook the Rice
- Keep the broth at a bare simmer. Add 2 tablespoons (28 g) of the butter and the onion to the empty risotto pan; cook 4 minutes until translucent.
- Stir in the rice for 2 minutes until the grains look chalky at the center. Add the wine and stir until nearly dry.
- Add broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed. After 16 to 19 minutes, the rice should be al dente and surrounded by loose creamy liquid.
Mantecare and Serve
- Remove from heat. Vigorously stir in the chilled remaining butter, Parmigiano, remaining salt, and black pepper; add broth as needed so the risotto flows.
- Fold in reserved mushrooms and the parsley. Rest 1 minute, adjust consistency once more, and spoon onto warm plates immediately.
Allergen and Product Check
- Allergen note: contains milk in the base recipe. The dairy-free miso finish may introduce soy; verify the miso label. For a soy-free finish, omit miso and use extra sautéed mushrooms plus nutritional yeast labeled for the relevant allergies.
