Скачать или смотреть How to Perfectly Cook Risotto ai Funghi | Step-by-Step Guide

Risotto ai funghi, a dish very close to my heart! Creamy, wholesome and packed with mushroom flavor. It takes some time, however it is completely worth it to impress your partner or host a dinner party with friends.

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Prep time: 20 minutes
Cook time: 2 hours
Servings: 6

Ingredients:
300-400gr of fresh mushrooms – Oysters, Shiitake
2 portobello mushrooms
100gr butter
Extra virgin olive oil
400gr risotto rice
1 white medium-sized onion
1 carrot
1 stalk of celery
3 cloves of garlic
150ml dry white wine
2,5 litres water
80gr dried porcini
150gr parmigiano Reggiano
2 tbsp finely chopped parsley
Salt to taste

Steps:
1. For the mushroom stock, slice an onion in half and peel it. Peel one carrot and cut in half. Crush two cloves of garlic and peel them. Break off one stalk of celery, clean it and cut it in half. Cook for 1-2 minutes in a pan with some olive oil. Then add 2,5 litres of water, the crust of a block of parmigiano Reggiano, 80gr of dried porcini, your vegetable scraps, and a pinch of salt. Put the lid on, bring to the boil over medium heat, then lower heat to a simmer and let the stock cook for around 90 minutes.
2. In the meanwhile, finely chop one clove of garlic, dice one medium-sized onion and grate around 150gr of parmigiano Reggiano.
3. With regards to the mushrooms, I used 3 different types: oyster, shiitake and portobello. The oyster and shiitake go inside my risotto, and I just cut them into pieces. The portobello mushrooms go on top as presentation and I cut them in slices. Just choose the ones that you can find in your grocery store.
4. Next, lightly sauté the mushrooms which go inside the risotto. In my case, oyster and shiitake mushrooms. Add butter to your skillet, add your mushrooms, a little bit of salt and pepper. Sauté for around 2 minutes and set aside in a separate bowl.
5. Then, add some butter to the same skillet, your chopped garlic, cook for around 1-2 minutes and add your sliced portobello. Season with salt and pepper and cook for around 4-5 minutes until they turn nice and brown. Set it aside.
6. After 90 minutes, strain your mushroom stock and set the remaining liquid aside for the actual risotto.
7. Next, put some oil in a pan, add the diced onion and cook for 1-2 minutes until translucent and soft. Then add 400 grams of risotto rice, toast it for 1 minute and add 150ml or half a glass of dry white wine. Turn up the heat to max, evaporate the alcohol and lower the heat.
8. Then start adding in your mushroom stock, one scoop at a time. If you notice your rice is a little dry, add another scoop of your stock. Be patient, don’t put everything in at once.
9. Keep stirring and after about 10 minutes add in your oyster and shiitake mushrooms. Keep going at it until your rice is al dente. This entire process should take around 18-20 minutes.
10. Lastly, take your pan off the fire, add a few cubes of cold butter, 150gr of your grated parmigiano Reggiano, put the lid on and wait for around 2 minutes. Take off the lid, stir, add in your parsley, serve with portobello slices and extra grated parmigiano Reggiano.
11. Buon appetito! Enjoy!