Risotto ai Funghi

by Mario Novati
(Ottawa, Canada)


  • 30 gr. / one-ounce packet dried porcini mushrooms
  • 1/2 of a small onion, finely sliced
  • Butter,as needed
  • 350 gr. / 1 1/2 cups rice: Vialone Nano
  • 120 ml. / ½ cup dry white wine, warmed in a pan on the stove
  • Freshly grated Parmigiano Reggiano cheese as needed,
  • The water the mushrooms were soaked in, strained,
  • Lt. 1 / 1 quart (more or less) of simmering beef broth,
  • A bunch of parsley, minced


  • Steep the porcini in a cup of boiling water for 20 minutes, then strained and keep the liquid on the side.
  • Meanwhile, chopped the onion finely and sauté it in butter.
  • When it's lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the saucepot adding more butter if needed.
  • Sauté the rice for several minutes, until it becomes translucent, stirring constantly.
  • Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely.
  • Then stir in a first ladle of liquid and while it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand.
  • Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally.
  • About five minutes before the rice is done, check seasoning.
  • As soon as the rice is al dente, turn off the heat, stir in the butter, cheese, a little bit of ground pepper, the parsley, and cover the risotto for two minutes.


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