Risotto con Funghi (Mushrooms) is simply risotto with mushrooms! Made with arborio rice, mushrooms, Prosecco, chicken broth, onions, garlic, and Parmesan cheese, make this an outstanding dish to serve family and friends!
Risottos make great dishes. And this one is flavored with mushrooms, but you can use any vegetable when making risotto, like our best creamy lemon risotto with peas making them the ideal meal for all vegetarians.
A delicious and flavorful recipe, risotto con Funghi (mushrooms) can be made with a variety of mushrooms, such as Bella, Shitaki, or even Porcini mushrooms.
These days, you can make risotto easily on a stovetop. With a little patience and a little time, risotto makes a satisfying meal for the whole family.
Also, it makes a great meal for any meatless night!
From start to finish, cooking risotto takes about 25 minutes.
Then serve immediately!
Notes and Tips for Success…
- Like all recipes for risotto, it is best to serve it immediately.
- Its creamy texture is exquisite when served as soon as it is ready.
- If you allow it to sit for a while, all the creaminess will get absorbed into the rice, and it will then have a very thick and sticky texture.
- I used white button mushrooms, but you can use your favorite mushrooms with this recipe.
- If you can find already “pre-sliced” mushrooms, then the prep work is practically effortless!
How to clean mushrooms?
Most people will tell you to “gently rub off” the dirt. That’s Nonsense! It’s best to rinse them under running water, or submerge them in a bowl of water and gently rub off the dirt. Then drain.
Benefits to Mushrooms…
Mushrooms are rich in vitamins, especially vitamins B & D, low-calorie, and a great source of fiber, protein, and antioxidants. All the more reason to incorporate them into our meals.
Your family and friends will LOVE this risotto with mushrooms!
Risotto con Funghi (mushrooms) pairs well with a light appetizer or even with a simple green salad.
Serve this risotto with a glass of fine wine like a Chianti from Florence, Tuscany. The wine is very smooth on the palate, has a rich fruity flavor, and goes perfectly with this Risotto con Funghi (mushrooms).
This is such a delicious dish and it is restaurant-worthy!
Try it! … and Enjoy!!
How to Store, Freeze, and Reheat Risotto?
To Store: Best to store risotto in a sealed container and keep it chilled in the refrigerator. It will stay fresh for up to 4 days.
To Reheat: Place any leftovers into a microwave and reheat for 30 seconds up to 2 minutes. Or place the chilled risotto in a small pot, add a little splash of water to it and reheat on low flame for a minute or two.
To Freeze: Allow the risotto to cool before storing it in a sealed container. Then freeze. It will freeze beautifully for up to 2 months.
WATCH: How to make Risotto with Mushrooms? (1-minute video)
If you love risotto as much as we do, then check these out!
- Butternut Squash Risotto with Cheese and Sage
- Best Creamy Lemon Risotto with Baby Peas
- Creamy Asparagus Risotto
- Cod Fillet Over Pesto Risotto
- Easy Vegetable Risotto
- Spring Risotto with Vegetables (Risotto Primavera)
- 4 Tbsp. of butter - divided
- 4 Tbsp. Extra Virgin Olive Oil - divided
- 6 garlic cloves - sliced or diced
- 1/4 tsp. of crushed red pepper flakes
- 8-ounce package of whole mushrooms, rinsed, drained, and sliced
- 1/2 cup Prosecco, or very dry white wine
- 1 yellow onion - chopped
- 1 + 1/2 cups of Arborio Rice
- 32-ounces ( 907g) of Chicken Broth or Stock
- 1 + 1/2 tsp. salt
- 1/4 cup parmigiano-reggiano cheese grated, and extra for serving
- Use a small (2 or 3-quart) pot. Heat 3 tablespoons of olive oil on medium heat.
- Add garlic and red pepper flakes, and sauté until garlic turns golden.
- Add sliced mushrooms and simmer for 3 to 4 minutes.
- Add the prosecco or white wine and reduce the heat, simmer for 2 minutes. Turn off the heat.
- Using a medium size (3 or 4 quarts) 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 the mushroom mixture into the rice mixture.
- And 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 a boil.
- Add some broth ( about 2 ladles) to the rice and mushroom mixture. Stir often until broth is absorbed.
- Repeat the process, adding 2 ladles 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. QUICK NOTE: if the rice is still too al-dente, add 1/4 cup of water and continue to cook for an additional minute or so. Then taste again, and adjust the seasonings with salt and pepper to taste.
- When rice is fully cooked. Turn OFF the heat. Stir in the remaining 2 tablespoons of butter and grated Parmigiano cheese. Mix well to make a creamy risotto. And, serve immediately!
- Serves 4 to 6
Serving Size:1 serving
Amount Per Serving: Calories: 362Total Fat: 17.4gCarbohydrates: 42.3gFiber: 2.2gSugar: 1.3gProtein: 10.7g