---
title: Risotto ai Funghi (Creamy Mushroom Risotto)
servings: 4
prep time: 10 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/risotto-ai-funghi
---

Gather @arborio rice{320%g}, @mushroom{400%g}, @vegetable stock{1.2%l}, @white wine{100%ml} and @fresh parsley{0.3%bunch}.

Sear the mushrooms in @olive oil{1%tbsp} and a third of the @butter{60%g} over high heat until deeply browned, about 6 minutes. Set half aside for the topping. ~{6%minutes}

Lower the heat, add the @onion{1} and @garlic{2%clove} to the pan, and soften for 4 minutes. ~{4%minutes}

Add the rice and stir for 2 minutes until the grains look pearly at the edges. ~{2%minutes}

Pour in the wine and stir until it's fully absorbed.

Add the hot stock a ladle at a time, stirring often and waiting for each addition to absorb before the next, about 18 minutes. ~{18%minutes}

Off the heat, beat in the remaining butter and the @parmesan{60%g} hard until the risotto turns creamy and ripples when the pan is tilted.

Spoon into warm bowls, top with the reserved mushrooms and parsley, and serve at once.