Risotto ai Funghi Risotto con Salsa Tartufata

 

Risotto ai Funghi is one of Italy’s most beloved comfort foods, celebrated for its creamy texture, earthy mushrooms, and simple yet elegant preparation. Tracing its beginnings to northern Italy, particularly the fertile plains of the Po Valley in regions such as Lombardy and Piedmont, Rice was introduced to Italy in the Middle Ages, likely through trade routes connecting Europe and the East. By the 15th century, rice cultivation flourished in Lombardy’s marshy landscapes, making it a staple ingredient in local kitchens.

Mushrooms have long played an important role in Italian cuisine, particularly in forested regions where foraging is part of rural life. Wild porcini mushrooms, prized for their deep, nutty flavor, grow abundantly in Italian woodlands during autumn. Over time, combining mushrooms with risotto became a natural pairing, for a timeless Italian classic. Its balance of creamy rice, earthy mushrooms, and savoury Parmesan, this classic mushroom risotto carries centuries of tradition in every comforting bite.

Risotto ai Funghi Risotto con Salsa Tartufata

Serves 4

2 oz Dried Porcini Mushrooms

12 oz fresh brown cremini mushrooms or mixed wild mushrooms

1 1/2 cups Arborio or Canaroli rice

6 cups warm chicken or vegetable stock, plus strained porcini soaking liquid

1/2 cup dry white wine

2 shallots, finely chopped

2 galic cloves, minced

4 tbsp unsalted butter, divided

2 tbsp extra-virgin olive oil, divided

2-3 tbsp Salsa Tartufata, or Truffle Sauce

1/2 cup grated Parmigiano-Reggiano

Salt and black pepper, to taste

Place the dried porcini mushrooms in a small bowl with 2 cups of very hot water, and allow to soak for 20-30 minutes. Lift the mushrooms out, squeeze out the excess liquid, saving it for the broth. Roughly chop the porcini and then set aside.

Combine the chicken or vegetable stock with the strained porcini soaking liquid in a small pot set over low heat. Meanwhile, heat a tablespoon of butter in a large sauté

pan over medium heat. Add the sliced fresh mushrooms and chopped rehydrated porcini, and sauté for 8-10 minutes until golden and tender. Season with a pinch of salt and pepper, then set aside.

In the same pan, add another tablespoon of butter and the remaining olive oil. Add the chopped shallots and cook for 2-3 minutes or until soft. Add the minced garlic  and cook for one minute. Pour in the Arborio or Canaroli rice, stirring constantly for 2-3 minutes, until the edges of the grains look translucent. Pour in the white wine and stir until completely absorbed the rice.

Gradually add the warm stock 1/2 cup at a time, stirring frequently. Wait until the rice absorbs most of the liquid before adding the next 1/2 cup, continuing the process for about 18-20 minutes. When the rice is tender with a slight bite, fold in the sautéed fresh mushrooms and rehydrated porcini mushrooms, until warmed through. Then add the truffle sauce to taste, and continue to cook the risotto until the rice is cooked through. 

Turn the risotto to low, and stir in the remaining cold butter and grated parmigiano until the risotto is glossy, rich and creamy. Season with salt and pepper to taste, and serve immediately, with extra grated cheese at the table.