Risotto ai Funghi
Risotto ai funghi is a beloved autumn dish across northern Italy, traditionally made with wild mushrooms foraged from nearby forests.
A creamy Italian mushroom risotto, made by slowly coaxing starch from the rice with patient stirring — rich, earthy and deeply comforting.
Ingredients
Method
Sauté mushrooms until golden, then set aside.
Soften onion in butter, add rice and toast briefly, then deglaze with white wine.
Add hot stock a ladleful at a time, stirring often and waiting for each addition to absorb before adding more.
Once the rice is creamy and just tender, stir through the mushrooms and parmesan, and serve immediately.
Keep the stock hot throughout — adding cold stock stops the cooking process and slows the starch release that makes risotto creamy.
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