Risotto con Funghi (Mushrooms)

Risotto con Funghi in Italian, basically means rice cooked with mushrooms. We are very fond of this recipe, simply because it is so versatile in many ways. You can use any kind of mushrooms you wish with this recipe, bella, shitaki, or porcini mushrooms.

In fact, any vegetable you prefer to cook with risotto goes very well.

The winter days are long and cold and sometimes a good pasta dish or risotto is a great meal just by itself. You can serve it with a light appetizer or even a simple green salad. All you need is a little patience to make a great risotto, but its definitely worth it!

Can we pair this dish to a fine wine? Of course we can! We recommend a full bodied red wine like a Chianti from Florence, Tuscany. The wine is very smooth on the palate, and has a rich fruity flavor. Also, try our Risotto Primavera, under “Rice and Grains. ” Enjoy!

Risotto con Funghi

1+1/2 cups of Arborio Rice
32 ounce Chicken Stock, All Natural
3 Tbsp. Extra Virgin Olive Oil
1 yellow onion, chopped
6 garlic cloves, sliced
1/2 cup Prosecco , or very dry white wine
8 ounce Fresh Mushrooms, rinsed and sliced
1/4 tsp. crushed red pepper flakes
1+ 1/2 tsp. salt
1/4 cup parmigiano cheese grated
3 Tbsp. butter

Use a small (1 quart) pot. Heat 2 tablespoons of olive oil on medium heat.
Add garlic and red pepper flakes, sauté until garlic turns golden.
Add sliced mushrooms and simmer for 3 to 4 minutes.
Add the prosecco or white wine and reduce heat, simmer for 2 minutes.
Turn off the heat.

Using a medium (3 quart) pot.
Heat 2 tablespoons butter with 1 tablespoon olive oil.
Add onions and sauté until they soften or become translucent, about 3 minutes.
Add Arborio rice and cook while stirring often for 2 minutes.
Pour mushroom mixture into the rice mixture.

Re-use the small pot again, to avoid having to clean another pot.
Turn ON the heat once again, and open a carton of Chicken Stock.
Pour chicken stock into the small pot and bring to boil.

Add some one ladleful of broth to the rice and mushroom mixture.
Stir often until broth is absorbed.
Repeat process, adding small amounts of broth each time to the rice until all the broth has been absorbed.

The cooking process takes about 20 minutes to complete.
Taste the rice. It should be tender to the bite. When rice is fully cooked. Turn OFF heat. Add the final tablespoon of butter and grated parmigiano cheese. Mix well to make a creamy risotto. And, serve!

Serves 4 to 6