Risotto con Funghi
📜 Collection: Gail Collection | ✍️ Attribution: Rick & Joy Gay | 📂 Category: Entrees A classic Italian comfort dish featuring creamy Arborio rice simmered with earthy mushrooms and savory beef stock. Finished with rich margarine and generous amounts of grated Parmesan cheese.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 4–6 Servings |
🔪 Key Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 Tablespoons (1 Cube) | Margarine | for cooking |
| 1 Large | Onion | Finely Chopped |
| 1 1/2 Cups | Mushrooms | Sliced |
| 2 Cups | Rice | Uncooked Arborio or similar risotto rice recommended |
| 3 Cups | Beef Stock | Or 3-4 beef bouillon cubes + 3 cups water, hot |
| 1/2 Cube (4 Tablespoons) | Margarine | Melted, for finishing |
| Generous Amount | Parmesan Cheese | Grated, for finishing |
Instructions
Step 1: Sauté Aromatics and Mushrooms
- Melt 8 tablespoons margarine in a large pot or Dutch oven over medium heat.
- Add 1 large onion and cook until the onion becomes translucent and tender.
- Add 1 1/2 cups mushrooms and cook for 5 minutes longer until slightly softened and fragrant.
Step 2: Toast the Rice and Simmer
- Add 2 cups rice to the pot. Stir constantly, cooking until the rice takes on color and becomes slightly translucent or toasted.
- Pour in 3 cups beef stock (ensuring the stock is hot) and mix well.
- Bring the mixture to a boil.
- Cover the pot and simmer the risotto for 20 to 25 minutes, or until the liquid is absorbed and the rice is al dente with a slight bite.
Step 3: Finish and Serve
- Just before serving, pour 4 tablespoons melted margarine over the risotto.
- Sprinkle generously with grated parmesan cheese, stir gently, and serve hot.
💡 Make-Ahead & Storage: Risotto is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of broth.
Original Recipe Scan
