Risotto ai Funghi depends on one choice before the rice even starts: brown the mushrooms hard enough to drive off water and build flavor. If they steam, the whole dish tastes quiet.
After that, the rice needs patience more than fuss. Warm stock, steady stirring, and butter and cheese at the end give the risotto its texture. Cream is not doing the work here.
Set servings and units first. You can change them anytime.
Keep the stock hot in a small saucepan over low heat.
Heat the olive oil in a wide saucepan over medium-high heat. Add the mushrooms in a single layer if possible and cook until browned, 8 to 10 minutes. Season lightly and transfer to a plate.
Lower the heat to medium. Add half the butter and the onion to the same pan. Cook until the onion is soft but not browned, about 5 minutes.
Add the rice and stir until the grains look glossy at the edges, 2 minutes.
Pour in the wine and stir until almost fully absorbed.
Add hot stock one ladle at a time, stirring often and adding more only when the previous ladle is mostly absorbed. Cook until the rice is tender with a firm center, 18 to 20 minutes.
Fold in the mushrooms, remaining butter, Parmigiano Reggiano, parsley, and black pepper. Rest 2 minutes, then adjust with a splash of stock if the risotto is too tight.
You made Risotto ai Funghi. Time to eat.
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Risotto should move when the pan is tilted. If it stands in a mound, loosen it before serving.
Six Italian regions. Nothing reformulated. Imported direct.
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