Risotto ai Funghi
(Creamy cooked Rice with Mushrooms)

Ingredients for the Risotto: serving 4

  • 50 g dried mushrooms
  • 2 table spoons olive oil
  • 2 garlic cloves, finely chopped
  • 300 g fresh mushrooms, sliced
  • 400g Arborio rice
  • 1.2 liters hot fresh vegetable stock
  • 2 table spoons chopped fresh parsley
  • 25g butter
  • salt and freshly ground black pepper
  • 100 g freshly grated parmesan


Soak the dried mushrooms in hot water for 10 minutes and then drain well.

Heat the extra virgin olive oil in a large, heavy based saucepan and add garlic. Fry over a gentle heat for 2-3 minutes, until softened.

Add the fresh and the soaked dried mushrooms and fry for a further 2-3 minutes, until browned.

Stir in the rice and coat in the oil. Pour in a ladleful of the stock and simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender (minimum 20 minutes).

Stir into the risotto the butter, some salt and pepper.

Stir into the risotto the freshly grated Parmesan.

Sprinkle with the parsley and serve immediately.