Main Course
🌍 Public
🥜 Allergy aware
Mushroom Risotto (Risotto ai Funghi)
Creamy risotto with mushrooms, white wine, and Parmesan — classic Italian cuisine.
🥜 Allergies considered in this recipe:
🥛 Kuhmilch
Source / link: Italienische Küche (Norditalien)
Ingredients
Amounts adjust automatically.
| 320 g | Risotto rice (Arborio/Carnaroli) |
| 400 g | Button mushrooms or mixed mushrooms |
| 1 Stück | Onion |
| 1 Stück | Garlic clove |
| 125 ml | White wine (or broth) |
| 1 l | Vegetable broth |
| 40 g | Butter (or vegan) |
| 60 g | Parmesan (soy-free: Bedda) |
| 2 EL | Olive oil |
| 1 Bund | Parsley |
Preparation
- 1Clean the mushrooms and slice them. Finely dice the onion and garlic.
- 2Sauté the onion in olive oil until translucent, add the mushrooms and sauté. Briefly sauté the garlic with them.
- 3Add the rice and toast while stirring until the grains become translucent.
- 4Deglaze with wine and let it reduce.
- 5Gradually add hot broth, stirring constantly. After about 18–20 minutes, the rice is creamy and al dente.
- 6Stir in butter and Parmesan, season with salt and pepper, sprinkle with parsley, and serve immediately.
Notes & tips
Note: Contains cow's milk (butter, Parmesan) + possibly egg (not necessary). Can be made with plant-based butter + soy-free Parmesan (Bedda). Soy-free if using plant-based butter without soy.
Nutrition
estimated per serving- Calories
- 295 kcal
- Protein
- 11 g
- Fat
- 21 g
- Carbs
- 13 g
– = ingredient not in nutrition database (estimate incomplete)