Cozy up with Risotto Ai Funghi (Mushroom Risotto) | Giada De Laurentiis

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and adds a cheesy flavor.

wild mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more accessible and affordable.

Heat olive oil and about half a tablespoon of butter in a large skillet over low heat.

Add chopped shallots and a little salt; cook until soft and translucent for a few minutes.

Clean mushrooms with a damp cloth or peel the tops off; avoid soaking them in water.

Add mushrooms to the skillet; cook patiently until they release moisture and start to brown.

Make a bed in the middle of the pan and add 1 cup of carnaroli rice; toast for 20-30 seconds without adding liquid.

Pour in a little dry white wine; cook until the liquid is absorbed, ensuring no bitterness remains.

Add warm broth gradually, stirring frequently to coax the rice and prevent it from seizing.

Continue adding broth until the rice is cooked to your desired texture, stirring often.

Finish with a tablespoon of butter and grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens