Mushroom risotto

Risotto ai fungh

Difficulty: Media

Preparation: 40 min

Cooking: 20 min

Doses for: 4 people

Cost: Medium

| Gluten free | Vegetarian | 


A version of the typical autumn recipe of risotto with porcini mushrooms.


  • 350 grams of rice
  • 200 gr of fresh porcini mushrooms (or 25 gr of dried ones)
  • 3 tablespoons of butter
  • Fonte Torre extra virgin olive oil
  • 1/2 onion
  • vegetable broth
  • parsley
  • salt and pepper

Preparation Risotto with mushrooms

If you use fresh mushrooms, peel them, clean them with a sheet of kitchen paper and cut them into chunks. If, on the other hand, you have dry ones available, soak them for 15 minutes in a cup of lukewarm water, then throw the water, add more and leave them to soak for 15 minutes. Then drain them, squeeze them and cut them into strips. If you want to give more color and flavor to the risotto, keep the water in which they remained soaked, filter it with a sieve and add it to the vegetable broth.

An alternative solution is to use half fresh and half dried porcini mushrooms.

At this point, brown the onion in oil over medium heat, add the mushrooms and brown the rice.

Then begin to incorporate the boiling broth (to which you have added the water used to soften the mushrooms) and let it cook for 15-20 minutes. When cooked, turn off the heat, add the parsley if you like, the butter, season with salt and pepper and serve.

The mushroom risotto is ready!