Risotto ai Funghi
Serves 4–6 · Cook time approximately 20 minutes
Yields 3 dough balls (6–7 oz. each)
Ingredients
1 package (12 oz.) Arborio rice
3 tbsp extra virgin olive oil
1 tsp kosher salt
1 cup white wine
6.5 cups stock, kept warm
2 oz. butter
1/4 cup grated Parmesan, plus more to finish
Directions
Heat stock in a medium pot over low heat and keep at a gentle simmer throughout.
In a large, separate pan, heat olive oil over medium heat.
Add the full contents of the rice package and cook, stirring continuously, for 5 minutes. You should start to smell the dried mushrooms and aromatics toasting. Don't let the rice brown.
Add the wine and salt. Cook on medium, stirring, until the wine has been fully absorbed and the pan looks dry.
Reduce heat to medium-low. Add a 1/2 cup of warm stock and stir until almost completely absorbed, about 2–4 minutes.
Continue adding stock a 1/2 cup at a time, stirring continuously and waiting until each addition is nearly absorbed before adding the next.
The rice needs a minimum of 15 minutes using this method — 18 minutes is ideal. Don't rush it.
When the risotto is creamy but holds its shape on the spoon, stir in the butter and Parmesan.
Serve immediately, with more cheese on top.
The mushrooms are built into the rice — no separate sauté needed. That's what makes this one so good on a weeknight.
