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Risotto ai funghi

Risotto ai funghi


3 tablespoons finely chopped onion
3 tablespoons olive oil
1 tablespoon chopped parsley
1 tablespoon chopped celery
1 clove garlic, peeled
Salt and pepper
10 ounces mushrooms, sliced thin
1 cup milk
1-1/2 cups Italian Arborio rice
4 tablespoons cream
5 cups hot meat broth
1 tablespoon butter
1 cup freshly grated Parmigiano-Reggiano


In a casserole over medium-high heat, sauté the onion and the garlic in the oil. Add the parsley, celery, salt and pepper. Discard the garlic when it becomes colored a pale brown.

After about 5 minutes add the mushrooms, and cook over low heat. Stir frequently and add the milk to keep the mushrooms tender, then add the rice and cream.

Cook the rice by adding the hot meat broth, a ladleful at a time, putting in a fresh ladleful as the broth evaporates while stirring continuously. When the rice is cooked, after approximately 25 minutes, add the butter and Parmigiano-Reggiano and serve immediately.

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