Creamy Mushroom Risotto – Authentic Italian Comfort

A Northern Italian Classic Full of Earthy Flavor

Risotto ai Funghi is a beloved dish from Northern Italy, especially in Piemonte and Lombardia. Creamy, rich, and comforting, it combines arborio rice with mushrooms, Parmesan, wine, and butter for a luxurious texture without needing cream. Mastering it is all about technique and patience — but this recipe makes it simple for any home cook.

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⏱️ Recipe Overview

• Servings: 4

• Prep Time: 10 min

• Cook Time: 30–35 min

• Total Time: ~45 min

• Difficulty: Medium

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🛒 Ingredients

• 1 cup arborio rice

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 250g mushrooms (cremini, porcini, or mix), sliced

• ½ cup dry white wine

• 4 cups warm vegetable or chicken broth

• 3 tbsp butter

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

• Optional: fresh parsley for garnish

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👨‍🍳 Instructions

1. Sauté the base:
   In a deep pan, heat olive oil. Sauté onion and garlic until translucent. Add mushrooms, cook until golden and tender.

2. Toast the rice:
   Add arborio rice to the pan, stirring constantly for 1–2 minutes until slightly translucent.

3. Deglaze with wine:
   Pour in the white wine, stirring until absorbed.

4. Add broth gradually:
   Add warm broth, one ladle at a time, stirring often. Wait until the liquid is absorbed before adding more. Repeat for 20–25 minutes, until rice is tender and creamy.

5. Finish with butter and Parmesan:
   Turn off heat. Stir in butter and cheese. Season with salt and pepper.

6. Serve immediately:
   Garnish with parsley or a drizzle of truffle oil for an extra touch.

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🎯 Gourmet Tip

To elevate it, stir in a spoonful of porcini mushroom paste or use rehydrated dried porcini in the broth for a deeper, earthy umami flavor.