Risotto ai Funghi Recipe: Authentic Italian Mushroom Risotto

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Risotto ai funghi is the dish Italian cooks make when the first mushrooms of autumn arrive. This risotto ai funghi recipe serves four and takes about 45 minutes. You need good rice, hot stock, a little patience and a wooden spoon. The result is creamy, deeply savoury and far better than most restaurant versions.

Risotto belongs to northern Italy. Cooks in Lombardy, Piedmont and the Veneto have made it for generations, because those regions grow most of the country’s rice. Mushrooms, especially porcini, are a classic partner. This guide explains the rice, the mushrooms, the method and the small habits that separate a good risotto from a sticky one.

What Is Risotto ai Funghi?

The name simply means risotto with mushrooms. Cooks toast short-grain rice in fat, then add hot stock a ladle at a time. The rice releases its starch as it cooks. That starch makes the creamy texture, so risotto needs no cream at all.

In Italy, risotto is a first course, or primo. People eat it before the main dish, not beside it. A plate of risotto ai funghi in an autumn trattoria often sits on a menu next to dishes made with chestnuts and truffles. If you enjoy the seasonal side of Italian cooking, read our guides to Italian truffle season and Italian chestnut season.

Ingredients for Risotto ai Funghi

These quantities serve four people as a first course.

• 320 g risotto rice (carnaroli, arborio or vialone nano)
• 400 g fresh mushrooms, such as porcini, chestnut or a mix
• 20 g dried porcini, soaked in 200 ml warm water for 20 minutes
• 1.2 litres hot vegetable or light chicken stock
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 60 g butter, divided
• 100 ml dry white wine
• 50 g grated Parmigiano Reggiano
• 1 garlic clove and a small handful of fresh parsley
• Salt and black pepper

Choosing the Right Rice

Italian cooks use three main rices for risotto. Carnaroli holds its shape best and stays firm in the centre. Arborio is easy to find outside Italy and works well. Vialone nano is smaller and absorbs stock quickly, which gives a looser, wetter risotto. Do not use long-grain or basmati rice. It does not release enough starch.

Never rinse the rice. The starch on the surface is what you want.

Choosing the Mushrooms

Fresh porcini give the finest flavour. In Italy they appear in markets in autumn. Outside Italy they cost a lot and are hard to find. A good plan is to use fresh chestnut or cremini mushrooms for texture, then add dried porcini for depth. The dried ones carry a strong, woody taste. The soaking water is worth keeping, so strain it through a fine sieve and add it to your stock.

How to Make Risotto ai Funghi Step by Step

Step 1: Prepare the Mushrooms

Wipe fresh mushrooms with a damp cloth. Do not soak them, because they absorb water and turn soggy. Slice them thickly. Squeeze the soaked porcini dry and chop them finely.

Heat one tablespoon of olive oil and 20 g of butter in a wide pan. Add the fresh mushrooms in a single layer. Cook them over a high heat for about five minutes until they turn golden. Add the garlic for the last minute, then season and tip everything onto a plate. Cooking the mushrooms apart keeps them from steaming and losing their flavour.

Step 2: Make the Soffritto

Keep the stock hot in a pan beside you. Cold stock stops the rice cooking and spoils the texture. Add the strained porcini water to the stock.

In the wide pan, heat the remaining olive oil and half the remaining butter. Add the onion and cook it gently for about eight minutes. It should turn soft and translucent, not brown.

Step 3: Toast the Rice

Add the rice and the chopped dried porcini. Stir for two minutes. The grains should turn glossy and slightly translucent at the edges. Italian cooks call this step tostatura. It seals the outside of each grain, so the rice stays firm while it releases starch.

Pour in the white wine. Let it bubble and cook away until the pan is almost dry.

Step 4: Add the Stock Slowly

Add one ladle of hot stock. Stir until the rice absorbs most of it, then add the next ladle. Keep the heat at a steady simmer. Stir often, but you do not need to stir without a break.

The rice needs 16 to 18 minutes in total. Taste a grain at 15 minutes. It should feel tender outside with a slight bite in the centre. Italians call this al dente. You may not need all the stock. Stop when the rice is ready.

Step 5: Finish with Mantecatura

Mantecatura is the final beating that makes risotto creamy. Take the pan off the heat. Stir in the cooked mushrooms, the rest of the butter and the Parmigiano. Beat hard for about 30 seconds. Add a splash of stock if the risotto looks tight.

Cover the pan and rest it for one to two minutes. Then check the texture. A good risotto should be all’onda, which means “like a wave”. It should spread slowly across the plate and not stand up in a heap. Scatter parsley on top and serve at once on warm plates.

Five Tips for Better Risotto ai Funghi

1. Use a wide, heavy pan. A wide base lets the rice cook in an even layer.
2. Keep the stock hot. A second small pan on a low heat works well.
3. Season at the end. Stock, dried porcini and Parmigiano all add salt.
4. Serve straight away. Risotto keeps cooking on the plate and turns stodgy within minutes.
5. Skip the cream. Starch and butter give all the creaminess you need.

Regional Variations on Risotto ai Funghi

Cooks across the north change this dish in small ways. Some add a spoonful of mascarpone at the end. Others use red wine, which gives a darker colour and a stronger taste. In truffle country, a few shavings on top turn it into a special-occasion plate. You can also stir in a little chopped thyme or finish with a drizzle of good olive oil.

Leftover risotto makes risotto al salto. Press cold risotto into a flat cake and fry it in butter until both sides turn crisp. It is one of the best uses of leftovers in Italian cooking.

Where to Learn Risotto in Italy

The best way to master risotto is to cook it beside an Italian teacher. Many cooking schools run half-day classes that include a market visit. Our guide to the best cooking classes in Italy for tourists lists good options. If you prefer to eat first and cook later, try a trattoria in Piedmont, Lombardy or the Veneto in October, when mushrooms are at their best.

Pair your risotto with a simple green salad and a glass of light white wine. For another comforting classic from Rome, try our cacio e pepe recipe.

Risotto ai Funghi FAQ

What is the best rice for risotto ai funghi?

Carnaroli is the first choice for most Italian chefs because it stays firm. Arborio and vialone nano also work well for a good risotto ai funghi.

Can I make risotto ai funghi with dried mushrooms only?

Yes. Soak about 40 g of dried porcini in warm water for 20 minutes and use the strained water in your stock. The flavour will be strong, but the texture will be softer than with fresh mushrooms.

How do I stop my risotto turning sticky?

Keep the stock hot, add it in small amounts and stop cooking when the rice is al dente. Serve it straight away, because risotto keeps cooking on the plate.

Is risotto ai funghi vegetarian?

It is vegetarian if you use vegetable stock. Parmigiano Reggiano is made with animal rennet, so strict vegetarians should choose a different hard cheese.

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Plan Your Italy Trip

Ready to taste this dish where it began? Start with our ultimate Italy travel guide and our trip planning hub to build a food-led journey through the north.

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