Risotto ai Funghi

Wednesday Soup Lunch Bunch

Who: St. Paul Lutheran Church
Cost: $12 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 91
Send checks to: St. Paul Lutheran Church,
Attn: Judelle Murphy/Outreach Chair, 617 St. Lawrence Ave., Beloit, WI 53511
or call 608-365-2994 or 608-365-7064.

Risotto ai Funghi

(Rice with Mushrooms)


  • 2 c. Arborio rice
  • 1 c. chopped onion
  • 4 oz. dried porcini mushrooms
  • 4 c. chicken or vegetable stock
  • 1/4 c. chopped fresh parsley
  • 1/4 c. dry white wine
  • 1/2 c. grated Parmesan cheese
  • 2 T. olive oil


  • Soak the porcini mushrooms in lukewarm water for 30 minutes; strain and reserve the liquid.
  • Heat olive oil in a frying pan, add mushrooms, parsley and saute’ gently for a few minutes; season to taste and set aside.
  • Heat stock in saucepan.
  • Saute’ onion in olive oil until slightly brown, add rice and let it toast until light brown, stirring constantly.
  • Add wine and liquid from the porcini mushrooms, stir until liquid evaporates.
  • Add mushrooms and a couple of ladles of hot stock, just until rice is covered.
  • Stir and simmer until nearly all the stock has been absorbed.
  • Continue this manner until all the stock has been used.
  • Once the rice is cooked (around 35 minutes), remove pan from heat, mix in Parmesan cheese and serve immediately.