Cooking classes in Rome recipe : Risotto ai Funghi
A wonderfully rich recipe - risotto ai funghi, or mushroom risotto, which calls for a mixture of wild and porcini mushrooms. The woody flavours of the mushrooms match perfectly with the al dente bite of rice to create the ultimate autumn dish.
2 cups rice, such as Arborio or Carnaroli
12 ounces porcini mushrooms sliced - fresh or dried.
6 oz wild mushrooms
Extra virgin olive oil to taste
1 cup of minced onion
2 tablespoons of minced shallots
½ cup of dry white wine
6 ½ cups of chicken stock
2 tablespoons butter, cubed
½ cup of freshly grated Parmigiano Reggiano
Salt & freshly-ground black pepper to taste
Prep time 60 Mins.
Heat an oven to 450°F. Toss the wild mushrooms with the olive oil, salt, and pepper. Place on a baking tray, and roast them in the oven until they are caramelized. Turn them halfway through so that both sides are roasted.
Bring the chicken stock to a boil in a large pot. Cover, and simmer gently.
In a separate pot, heat about 5 tablespoons of the olive oil, and sauté the onion and shallots until they are golden. Add the porcini mushrooms, and sauté until they are tender. Add the rice and stir to coat well it with the olive oil, add the wine and stir well, and finally add ½ cup of the chicken stock. Season the pot with salt, to taste. Cook, stirring constantly, until all of the liquid has been absorbed.
Continue to add ladlefuls of the hot stock in small batches — enough to completely moisten the rice — and cook until each successive batch has been absorbed, continue stirring constantly, until the rice mixture is creamy and al dente. Add the roasted wild mushrooms, and stir to incorporate them evenly.
Remove the pan from the heat, mix in the butter and cheese, and season with pepper to taste.
Plate the risotto in four warm bowls, and serve immediately.
Check out our other cooking classes in Rome recipes
This recipe is an example of what to expect with Taste Trails Rome authentic cooking classes in Rome. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .