Risotto ai Funghi
A proper chicken built around arborio rice, fresh porcini or mixed mushrooms, sliced and dry white wine — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Keep the stock simmering in a saucepan over low heat so it stays hot throughout the cooking.
- In a wide heavy pan, melt 2 tablespoons of the butter with the olive oil over medium heat, add the mushrooms and cook for 5 to 6 minutes until browned and their liquid has evaporated, then season lightly and set aside.
- In the same pan add a little more butter, then soften the chopped onion and garlic for about 4 minutes without letting them color.
- Add the rice and stir for 1 to 2 minutes until the grains turn translucent at the edges, then pour in the wine and stir until it is fully absorbed.
- Add the hot stock one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding more; continue for about 18 minutes until the rice is creamy but still has a slight bite.
- Stir the cooked mushrooms back in during the final few minutes so they warm through and release their flavor into the rice.
- Remove from the heat, beat in the remaining butter and the parmesan vigorously to make it creamy, adjust the seasoning, then rest for 2 minutes, garnish with parsley and serve at once.
You'll use: Saucepan · Pan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Risotto ai Funghi take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Risotto ai Funghi is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Risotto ai funghi porcini.JPG by Number55, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.