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Risotto ai Funghi

(Rice with Mushrooms)


  • 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.