What is
Risotto ai Funghi?

Risotto ai Funghi is a creamy Italian rice dish made with Arborio rice, cooked slowly in broth and combined with a variety of mushrooms, typically porcini. This dish is known for its rich, comforting flavor, and is often finished with grated Parmesan cheese and a drizzle of olive oil.

Origins & History

Risotto originates from Northern Italy, particularly the Lombardy region. The dish developed in the 19th century and has since become a staple of Italian cuisine. Risotto ai Funghi highlights the use of fresh, seasonal mushrooms and showcases the tradition of using local ingredients in Italian cooking.

Taste & Texture

Rich and creamy with an earthy flavor from the mushrooms, it has a slight umami richness enhanced by Parmesan cheese.

Ingredients

Arborio Rice

A short-grain rice known for its high starch content, which gives risotto its creamy texture when cooked.

Mushrooms

Typically porcini or cremini mushrooms, they add an earthy flavor and depth to the dish.

Onion

Finely chopped onion is usually sautéed at the beginning to build a flavor base.

Garlic

Minced garlic adds aromatic depth to the dish.

Vegetable or Chicken Broth

Warm broth is gradually added to the rice, allowing it to absorb the flavors while cooking.

Parmesan Cheese

Finely grated cheese is stirred in at the end for added creaminess and flavor.

Olive Oil

Used for sautéing the vegetables and drizzling on top before serving.

Butter

Often added at the end to enhance creaminess and flavor.

This item may contain the following allergens:

Lactose