Mushroom Risotto (Risotto ai Funghi)
Servings: 6 -8 servinges
Author: Cristina
  • 7 cups Chicken Stock (homemade is best -
  • 1 cup dry , white wine (Chardonnay will do)
  • 1 onion , chopped
  • 2 cups Arborio rice
  • 4 tbsp butter + 1 tsp butter
  • 4 oz . button mushrooms , thinly sliced (~ 8-10 mushrooms)
  • parmesan cheese to taste
  1. Bring chicken stock to a simmer in a large pot
  2. Melt butter over medium heat in a large frying pan, and add the chopped onion. Stir frequently until onion is soft.
  3. Add rice and cook 1-2 minutes, stirring until the grains glisten
  4. Pour in the wine, and boil until absorbed, stirring occasionally.
  5. Add 2 cups of the simmering chicken stock, and cook uncovered, stirring occasionally until almost all absorbed.
  6. Add 2 more cups of chicken stock, and continue to cook and stir until almost all absorbed. Repeat, cooking and stirring and waiting until all the liquid is absorbed, and the rice is soft. (I like mine just a little saucy). This could take 20-30 minutes.
  7. After you add the last bit of broth, melt the last tsp of butter in a smaller frying pan, and sautée the mushrooms, cooking them until they are soft (I like mine just a little brown!)
  8. Serve with the mushrooms on top of the risotto.
  9. Serve immediately with a sprinkle of parmesan cheese