Classic Italian mushroom risotto recipe ( Risotto ai funghi in Italian) with saffron and parmesan – easy, one pot dinner for the family. Delicious, creamy risotto on the stove, made with/without white wine. Vegetarian too.
Tonight we’re cooking up one of my absolute favorites – a proper easy, one-pot wonder that’s ridiculously creamy. Italian mushroom risotto (or risotto ai funghi, if we we’re feeling fancy) is the sort of dish you just keep tucking into, even when you swear you couldn’t eat another bite. It’s spot-on in flavor, completely vegetarian, and even the kids might clear their plates.
Also try my recipe for Italian Red Rice with Roasted Vegetables or this Mediterranean Brown Rice with Leeks, Tomatoes and Olives.
INGREDIENTS and Substitutions
- Arborio rice – risotto rice. Use Carnaroli risotto rice if needed.
- Onion – for better taste
- White mushrooms – button mushrooms are best, however you can substitute with finely chopped shiitake, oyster or even Portobello mushrooms
- Butter – makes everything better
- Parmesan cheese, freshly grated is best
- Bone broth or water – depends on what you prefer. Bone broth gives risotto irresistible taste, but it’s not vegetarian. Risotto is perfect with water too – depending on what I have on hand I’d cook it with either and it comes out scrumptious.
- Saffron – just a pinch makes risotto so much better
- Salt and white pepper – to taste, Parmesan is pretty salty to me, so be careful there and taste test 1st
- Fresh parsley for sprinkling
- White wine – optional ingredient, you can skip it if you wish
How to cook Italian Mushroom Risotto
1st: Chop onions & mushrooms and sauté in oil. Then, add white wine (optional) and cook until evaporated.
2nd: Add rice and stir until it changes color (2-3 min). Add water/broth and bring to a boil, let simmer until almost cooked. When almost cooked, add shredded Parmesan cheese, parsley, salt, pepper, saffron. Let cook completely. Then, remove from stove, drizzle with olive oil and some white pepper and serve.
Can you freeze mushroom Risotto?
If needed, you can freeze cooked mushroom risotto in freezer-friendly container. Then, when thawed again you may need to add some extra water ( add tbsp. by tbsp. ) to bring it back to life. However, I suggest eating it on the spot. It’s most delicious that way in my opinion.
What to serve with Mushroom Risotto?
Our family usually enjoys Italian Mushroom Risotto as a standalone meal, with a salad on the side. However, you may pair it with the below mains as well.
Italian Mushroom risotto (Risotto ai funghi)
Equipment
- 1 cutting board with knife
- 1 cooking pot with lid
Ingredients
- 250 g Arborio rice
- 250 g white mushrooms
- 4 tbsp. olive oil, extra virgin
- 1 onion, finely chopped
- 80 g butter
- 100 g Parmesan (Parmigiano Reggiano DOP), shredded
- 20 ml white wine, optional
- 1 liter water/ bone broth
- 2 tbsp. chopped parsley
- sea salt and white pepper to taste
- pinch of saffron – 0.1g
Instructions
- Chop onions finely and washed mushrooms – in slices. Add butter to preheated cooking pan and let melt (low heat).
- Then, add onions and mushrooms and sauté for a few minutes until onions become translucent. Then, add rice and stir for a few minutes until rice becomes translucent.
- Optional: add wine and stir until almost fully evaporated.
- Next, add water/broth and bring to a boil. Let simmer until almost fully cooked.
- Then, add shredded parmesan cheese, parsley, salt, pepper, saffron. Stir to combine well. Let cook for another 5 minutes on low (until water seems to be almost fully absorbed).
- Remove from stove and stir in the olive oil. Serve hot.
Notes
- Cooking time may vary based on cookware and ingredients.Â
- Alcohol evaporates during cooking, however skip wine if concerned.Â
- Remove rice from stove top while there’s some liquid in (looks creamy, but not dry) and allow 5-10 minutes off the stove before serving. Rice will absorb further from the liquid.Â
- Use Carnaroli risotto rice instead of Arborio if needed.Â
Nutrition
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