Mushroom Risotto Recipe – Creamy Risotto ai Funghi with Porcini and Fresh Mushrooms

Mushroom Risotto Recipe

This Mushroom Risotto recipe combines the earthy flavors of dried porcini mushrooms with fresh seasonal mushrooms to create a creamy, comforting Italian classic. Featured on Bonacini’s Italy, this risotto recipe pairs Arborio rice with Parmesan, butter, and fresh herbs, offering a rich and indulgent meal that’s perfect for dinner parties, family gatherings, or a cozy weeknight dinner. With its creamy texture and deep umami flavors, this dish is an Italian kitchen favorite that’s both approachable and elegant.

The Inspiration

Risotto ai funghi is a timeless dish from northern Italy, showcasing the region’s love for rice and earthy mushrooms. Traditionally, risotto is slowly cooked by adding stock gradually while stirring, allowing the rice to release its natural starches and achieve a creamy consistency. The addition of dried porcini mushrooms introduces an intense, woodsy aroma, while fresh mushrooms contribute both texture and freshness.

This recipe fits the Bonacini’s Italy style by combining classic Italian techniques with modern home-cooking accessibility. Using both dried and fresh mushrooms elevates the dish, giving it layers of flavor that are both authentic and satisfying. It’s a recipe that celebrates seasonal produce, artisanal cheeses, and simple, quality ingredients, embodying the heart of Italian cuisine.

Ingredients

• 2 ½ ounces (71 g) dried porcini mushrooms
• 2 cups (470 ml) boiling water
• 6 cups (1.4 L) chicken stock, divided
• 6 tablespoons (90 ml) butter, divided
• 1 shallot, minced
• 1 clove garlic, minced
• 2 cups (470 ml) Arborio rice
• 1 cup (240 ml) dry white wine
• 2 tablespoons (30 ml) olive oil
• 6 cups (1.4 L) sliced, fresh mushrooms (porcini, cremini or shitake)
• ½ cup (120 ml) finely chopped flat leaf parsley, plus more to garnish
• 1 cup (240 ml) freshly grated parmesan, plus extra for serving
• Salt and pepper

Method

• In a large bowl, pour boiling water over dried porcini mushrooms and let soak for 15-20 minutes.
• Remove rehydrated mushrooms and strain liquid through cheesecloth, reserving both mushrooms and liquid. Coarsely chop mushrooms.
• In a large pot over medium heat, bring chicken stock to a gentle boil and lower heat to simmer.
• In a large saucepan over medium heat, melt 2 tablespoons (30 ml) butter. Add minced shallot and garlic and stir until soft and fragrant, 1-2 minutes.
• Add Arborio rice and stir to coat in butter and combine with onions and garlic. Add half of the rehydrated mushrooms and stir to combine. Add dry white wine and simmer until evaporated, stirring frequently. Add reserved, strained mushroom liquid to rice and simmer until evaporated, stirring frequently.
• Add about 2 cups (470 ml) heated chicken stock and simmer until evaporated, stirring frequently.
• Meanwhile, heat 2 tablespoons (30 ml) of butter in large skillet over medium-high heat. Add chopped, fresh mushrooms, arranging in an even layer. Allow mushrooms to cook, undisturbed for 5-6 minutes. Toss and cook 3-4 minutes more. Toss with finely chopped flat leaf parsley and remove from the heat.
• Continue adding ½ – 1 cup (120-240 ml) portions of chicken stock to the risotto and simmer until evaporated, stirring frequently. Remove from heat when rice is just al dente and the overall consistency is creamy. Stir in last 2 tablespoons (30 ml) of butter, freshly grated parmesan, and half of the sautéed mushrooms.
• Serve portions of risotto topped with the remaining fried and rehydrated mushrooms and freshly grated Parmesan cheese.
• Buon appetito!

Serving Suggestions

Mushroom risotto is an elegant and comforting main dish or can be served as part of a multi-course Italian meal. Pair it with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, which balances the richness of the butter and Parmesan while complementing the earthy mushroom flavors.

This risotto also pairs beautifully with roasted meats, grilled fish, or a side of lightly dressed seasonal greens for a complete dinner. For a vegetarian-friendly option, simply replace chicken stock with vegetable stock to maintain flavor without compromising richness. Its creamy texture and earthy aroma make it an impressive dish to serve at dinner parties, festive gatherings, or quiet weeknight meals.

Final Thoughts

This Mushroom Risotto recipe is a celebration of Italian culinary tradition, combining the deep, earthy flavors of dried porcini mushrooms with the freshness and texture of sautéed mushrooms. The slow, patient cooking method allows the rice to absorb flavors gradually, resulting in a creamy, indulgent dish that’s comforting yet sophisticated.

Whether you’re cooking for family, hosting dinner guests, or looking to enjoy a cozy meal, this risotto delivers both flavor and elegance. Its versatility, depth of flavor, and visual appeal make it a standout recipe in any home cook’s repertoire. The combination of butter, Parmesan, fresh herbs, and mushrooms creates a dish that’s indulgent, satisfying, and unmistakably Italian.