42 min 39 minRisotto ai Funghi (Mushroom Risotto)
A creamy, deeply savoury risotto built on porcini and their soaking liquid, finished with butter, parsley and Parmesan. Dried porcini work just as well as fresh. Adapted from “Risotto ai Funghi” in the Wikibooks Cookbook (CC BY-SA 4.0). Stock raised from 0.5 to 0.8 litre (plus the mushroom water) so the rice cooks through, wine cut from 1 cup to 150 ml, and vegetable stock used instead of chicken. Photo: Kolforn, CC BY-SA 4.0, via Wikimedia Commons (“-2019-12-22 Mushroom Risotto with onion and herbs finished with Parmesan and Mushroom, Trimingham”).