Risotto ai Funghi
Creamy mushroom risotto finished with butter and Parmesan. Takes patience, but the result is pure comfort.
Ingredients
- 200 g Arborio rice
- 300 g mixed mushrooms, sliced
- 1 L warm stock
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 100 ml dry white wine
- 30 g butter
- 50 g grated Parmesan
- Olive oil
- Salt and pepper
- Fresh thyme or parsley
Method
- Sauté mushrooms in olive oil until golden, set aside. In the same pan, sauté onion until soft. Add garlic, cook 1 minute.
- Add rice, stir 1 minute. Pour in wine, stir until absorbed.
- Add stock one ladle at a time, stirring frequently, until rice is creamy and al dente (about 18 minutes).
- Stir in mushrooms, butter, and Parmesan. Season. Rest 2 minutes, then serve.