Risotto Ai Funghi

Risotto Ai Funghi

A renowned classic. 


  • 200g Risotto
  • 25g Extra virgin olive oil
  • 2-3g Fresh thyme
  • 250g Portobello mushroom
  • 100g Porcini mushroom
  • 150g Shitake mushroom
  • 30g Chopped Onion
  • 1 Garlic halves
  • 100g Grano Padano Powder
  • Black pepper


  2. In a preheated cooking pan, add the extra virgin olive oil, the garlic halves, and onion, and sauté until the ingredients turn into a golden brown color.
  3. Add the porcini mushroom and cook, stirring occasionally until caramelized, then add the Portobello mushrooms and shitake mushrooms and cook
  4. Season with ground pepper, fresh thyme, and salt
  5. Add water and simmer for few minutes until the mushroom get cooked thoroughly.
  6. Strain the mixed mushrooms from the water and keep on the side
  7. Risotto
  8. Pour in the Risotto in a pan with some extra virgin olive oil and stir well
  9. Toast at a medium heat while stirring occasionally until slightly translucent and toasted.
  10. Pour in small quantities occasionally of the preheated mushroom stock, along with some fine salt
  11. Cook at a medium heat, while continuously stirring until you get the required consistency.
  12. Add the sautéed mushroom and cook for about 2 minutes while stirring occasionally.
  13. Add some butter and stir well
  14. Remove from heat, and add the grated Grano Padano and mix until thoroughly incorporated
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