Northern Italy

Risotto ai funghi

Name: Risotto ai funghi
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 2/3 cups arborio rice; 400 g mixed mushrooms sliced, plus a few dried porcini if available button mushroom; 3 1/2 tbsp divided butter; 1 1/2 tbsp olive oil; 1 small chopped onion; 2 cloves garlic; 5 cups hot vegetable stock (vegetable broth); 2/3 cup grated parmesan; 2 tbsp chopped flat leaf parsley; Salt, to taste

Earthy mushrooms, creamy rice and a lot of parmesan. A rainy evening's best friend.

45 minTime

15 gProtein each

mildSpice

From the woods2 chapters · 1 min read

Make it your way

Grandma's wayMushrooms, butter, parmesan; porcini if you can.

The original

531kcalsame

15 gproteinsame

3 gfibresame

45minutessame

Risotto ai funghi.

Per serving, worked out from the ingredient table.

Ingredients

Arborio rice1⅔ cups

Button mushroom400 g mixed mushrooms, sliced, plus a few dried porcini if available

Butter3½ tbsp, divided

Olive oil1½ tbsp

Onion1 small, chopped

Garlic2 cloves

Vegetable stock (vegetable broth)5 cups, hot

Parmesan⅔ cup, grated

Flat leaf parsley2 tbsp, chopped

Saltto taste

Method

4 steps

1Brown mushrooms in oil in a hot pan, with garlic at the end. Set half aside.
2Soften onion in half the butter, add rice and toast 2 minutes.
3Add stock a ladle at a time, stirring, for about 18 minutes, with half the mushrooms after 10 minutes.
4Off the heat, beat in remaining butter and parmesan. Top with reserved mushrooms and parsley.

Serve it like this

Spoon into warm shallow bowls, top with the browned mushrooms, parsley and shaved parmesan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Risotto ai funghi

Make it your way

Ingredients

Method

Make it a meal