🍄 Mushroom Risotto (Risotto ai Funghi)
Risotto ai funghi is Arborio rice slowly stirred with sautéed mushrooms and a splash of white wine, then finished with butter and Parmesan. The result is creamy and earthy, with grains that stay slightly al dente and mushrooms that bring a deep, savoury flavour. It is served hot, often with black pepper and parsley.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g Arborio rice
- 400 g mushrooms, sliced
- 1 onion, finely chopped
- 100 ml dry white wine
- 30 g butter
- 50 g Parmesan, grated
- 1 tbsp olive oil
- 1.2 l hot water
- Parsley, salt, pepper
Method
- Sauté the mushrooms in the oil until golden; set half aside.
- Soften the onion in the same pan, add the rice and toast 2 minutes.
- Add the wine and let it evaporate.
- Add hot water a ladle at a time, stirring, for about 18 minutes, adding the remaining mushrooms halfway.
- Off the heat, stir in the butter, Parmesan and reserved mushrooms; season and add parsley.
How to make it lighter
- Mushrooms are very low in calories — doubling them bulks up the plate cheaply.
- 1 tbsp butter ≈ 100 kcal: use half the butter and a little more of the cooking water for creaminess.
- Choose a 250 g serving instead of 350 g to save about 170 kcal.
History
Mushroom risotto is cooked throughout northern Italy, especially in autumn when wild mushrooms such as porcini are foraged in the Alps and Apennines. It is now one of the best-known risottos worldwide.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Mushroom Risotto (Risotto ai Funghi) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →