Risotto con Funghi e Cabernet

Risotto con Funghi e Cabernet



This flavorful risotto is a perfect accompaniment for your best meat dishes or can be served as a main dish. This is a highly versatile dish that can be served any time of year.


  • 3 1/2 cups chicken stock, hot
  • 1/2 ounce dried porcini, broken into pieces
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup cabernet sauvignon
  • 1/2 pound fresh shiitake mushrooms, thinly sliced
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 bunch of chopped parsley
  • 1/2 bunch of julienne basil
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling


In a saucepan, begin heating the chicken stock with the dry porcini pieces. In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent, add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Stir the wine into the rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, stirring until the liquid is absorbed before adding more. Just before adding the last 4 to 6-ounces of stock, add the freshly sliced shiitake mushrooms. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes more. Stir in the butter, herbs and cheese until well mixed.

To Serve
Portion risotto into four warmed serving plates, serve with extra cheese.