Risotto with Fresh Mushrooms ( Risotto ai Funghi)
Rich and creamy risotto, is the ultimate Italian version of comfort food. Properly cooked risotto requires constant attention and stirring—it is a dish made with much love and patience.
3 tablespoons finely chopped onion
3 tablespoons olive oil
1 tablespoon chopped parsley
1 tablespoon chopped celery
1 clove garlic, peeled
Salt and pepper
10 ounces fresh mushrooms, sliced thin
1 cup milk
1 1/2 cups Italian arborio rice
4 tablespoons cream
5 cups hot meat broth
1 tablespoon butter
1 cup freshly grated Parmigiano-Reggiano®
- In a casserole over medium-high heat, sauté the onion and the garlic in the oil. Add the parsley, celery, salt and pepper. Discard the garlic when it becomes colored a pale brown.
- After about 5 minutes add the mushrooms, and cook over low heat. Stir frequently and add the milk to keep the mushrooms tender, then add the rice and cream.
- Cook the rice by adding the hot meat broth, a ladleful at a time, putting in a fresh ladleful as the broth evaporates while stirring continuously. When the rice is cooked, after approximately 25 minutes, add the butter and Parmigiano-Reggiano and serve immediately.
Makes 4 to 6 servings.
Recipe courtesy of The Italian Trade Commission.