Risotto Fungi

Rice 2.0

1y ago
Fungi risotto

This is a recipe I learned a long time ago I hope I remember everything

Prep time15min
Cook time30min
Total time45min


  • Garlic
  • Onion
  • Arborio rice
  • White wine
  • Wild mushrooms
  • Olive oil
  • Parmesan cheese
  • Salt and Pepper
  • Broth (I used vegetable)



  1. Warm up the broth in a pot over low heat.
  2. Slice garlic and onion finely
  3. Chop the mushrooms into small pieces


  1. Put some olive oil in a big pot and add the chopped garlic, cook until golden.
  2. Add the sliced onion and cook until golden too.
  3. Add the chopped mushrooms and a pinch of salt.
  4. When the mushrooms are mostly done, add the rice, stir it until it's mixed with the rest of the ingredients and toast it until the edges become translucent.
  5. Add the wine, (I used half a glass) and keep stirring until its completely reduced.
  6. Now we start adding the broth, one scoop at a time: we add one scoop and keep stirring until its absorbed and only then we add another scoop. The key is adding the broth gradually and keep stirring.
  7. You must try it to decide when it's done. It should be al dente. You might not need all the broth.
  8. Now we add some black pepper and grated parmesan and mix.

Recipe Notes

I hope I didn't offend any italians on the making of this dish.

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