Risotto ai Funghi – Mushroom Risotto

Nothing captures the flavours of autumn like a mushroom risotto! While you can find this dish in many restaurants during the season it’s super easy to make at home as well. It doesn’t require a lot of preparation and it takes only 30 minutes. The result is a comforting, creamy and rich dish that’s perfect for this time of year. You can use any mushrooms you like but here I’ve used portobello, oyster and shiitake. We often used fresh porcini mushrooms but you can use dried as well like I have here. To make it vegan just leave out the butter and the cheese and drizzle a bit of extra virgin olive oil towards the end of the cooking.

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In Italy, when we get to mushroom season, everyone gets excited because there is so many ways to celebrate it. For me, one of the best way is to make a creamy mushroom risoto. We’re going to start by making a very simple stock. Bay bay leaves, sundried tomatoes, and dry porchini. Now, fill it up with boiling water, cover, and keep it nice and warm. I want to give the mushroom different textures. So, some of them I’m going to chop them, some of them, I’m just going to shred them. I’m going to add a good gag of extra virgin olive oil. After you finish chopping every type of mushroom, add them straight into the pan. Go in with the onions and the rosemary and sage. Season it with a generous pinch of salt and a little bit of black pepper. Give it a stir and carry on cooking for 5 to 10 minutes. Now, it’s all about the rice. Start toasting it in a saucepan. Season it right away with a good pinch of salt and toast it until nice and hot and delaze with a good gl of wine. Look how golden and beautiful this porchini stock became. Now add it to the rotto later little by little. Keep an eye on it. Give it a good stir from now and then. And in the meantime, we’re going to chop parsley, sundried tomatoes, and the porchini. When the rice is almost ready, go in with the cooked mushroom, the sundried tomatoes and porchini, and the fresh parsley. Add the ladle of stock and stir it all in. Butter. Loads of cheese. Last ladle of stock. A generous stir. Cover it and let it rest for 5 minutes. It’s earthy. It’s creamy. It’s packed full of flavor. Is the perfect autumn dish. M. It’s so good.