Entrée: Italy – Risotto ai Funghi (Mushroom Risotto)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 1 / 2 cups (300 g) Arborio rice
5 cups (1.2 L) vegetable or chicken broth
1 / 2 cup (120 ml) dry white wine
2 cups (150 g) mushrooms, sliced (such as cremini or button)
1 small onion, finely chopped
2 cloves garlic, minced
3 tbsp (45 ml) olive oil
3 tbsp (45 g) butter
1 / 2 cup (50 g) grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. **Prepare the Broth**: In a medium saucepan, bring the vegetable or chicken broth to a gentle simmer over low heat. Keep it warm throughout the risotto cooking process.
2. **Cook the Mushrooms**: In a large skillet, heat 2 tablespoons (30 ml) of olive oil and 1 tablespoon (15 ml) of butter over medium-high heat. Add the sliced mushrooms, and sauté until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
3. **Sauté Aromatics**: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent.
4. **Toast the Rice**: Add the Arborio rice to the skillet with the onions and garlic. Stir frequently for about 2 minutes until the rice is lightly toasted.
5. **Add Wine**: Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.
6. **Cook the Risotto**: Begin adding the warm broth, one ladleful (about 1/2 cup (120 ml)) at a time, stirring often. Wait for each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is cooked al dente and has a creamy consistency.
7. **Mix in Mushrooms and Butter**: Once the rice is fully cooked, stir in the sautéed mushrooms and the remaining 2 tablespoons (30 ml) of butter. Mix well until the butter is melted and fully incorporated.
8. **Add Cheese and Season**: Stir in the grated Parmesan cheese until it is melted and evenly distributed. Season the risotto with salt and pepper to taste.
9. **Serve**: Remove from heat and let the risotto sit for a couple of minutes. Serve warm, garnished with fresh parsley if desired. Enjoy your classic Mushroom Risotto!

1. **Prepare the Broth**: In a medium saucepan, bring the vegetable or chicken broth to a gentle simmer over low heat. Keep it warm throughout the risotto cooking process.
2. **Cook the Mushrooms**: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms, and sauté until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
3. **Sauté Aromatics**: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent.
4. **Toast the Rice**: Add the Arborio rice to the skillet with the onions and garlic. Stir frequently for about 2 minutes until the rice is lightly toasted.
5. **Add Wine**: Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.
6. **Cook the Risotto**: Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring often. Wait for each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is cooked al dente and has a creamy consistency.
7. **Mix in Mushrooms and Butter**: Once the rice is fully cooked, stir in the sautéed mushrooms and the remaining 2 tablespoons of butter. Mix well until the butter is melted and fully incorporated.
8. **Add Cheese and Season**: Stir in the grated Parmesan cheese until it is melted and evenly distributed. Season the risotto with salt and pepper to taste.
9. **Serve**: Remove from heat and let the risotto sit for a couple of minutes. Serve warm, garnished with fresh parsley if desired. Enjoy your classic Mushroom Risotto!