A kitchen in lockdown: Risotto with mushrooms

March 24, 2020

I should feel worse, I shouldn't feel this way. I am reminded by the only neuron that is still intact that I should feel like the world is coming to its own destruction, but fact is that I am really good at silencing that single champion of logic and adulthood.


Point is that I am starting to have allergy reactions to the news, the continuous bulletin, the numbers, charts and curves, the expert on TV and the idiots on social media.


I can only help with the only thing I can do, locking myself and my family in self imposed isolation, which in all honesty is not so bad when ALL the people you love live either with you or near by you, and ALL are in perfect health.


One things I am good at is cook my worries away, and this is why I decided to start a you tube channel, showing not only my recipes but my life, my imperfections and my passions.


I love you people, hang in there and togheter we'll get over this.


Risotto ai funghi

Serving: 6 people Preparation

time: 10 min

Cooking Time: 30 min


Ingredients: 500 gr -1 pound fresh mushrooms cleaned, diced

300gr – 10oz- Carnaroli Rice (alternatively, user Arborio rice)

2 Italian sausage (no fennel) or 150gr/5oz chopped pancetta

One small onion, finely diced

75gr - ¾ cup- freshly grated parmigiano cheese

2 1/2 litres – 2 pints- meat stock or good court bouillon GSM free but NEVER chicken broth 7Half glass white wine 7Salt and sechuan pepper (or just any pepper)

Unsalted Butter, EVOO

2 cloves of Garlic, one handful of finely chopped parsley





In a large enough skillet, not heated, put all the mushrooms, the cloves of garlic and some finely chopped parsley, turn on the flame and let cook for about 10 min, at medium heat, stirring occasionally until the mushrooms are done, set aside.


Sauté the onions in a knot of butter, until they are translucent at low flame.

Add the sausage, decased and separate finely.


When the sausage is evenly cooked, raise the flame to high, add the wine and, stirring well, let evaporate completely.


Add the rice and stir continuously, toast until it is translucent. Approx 2/3 min.


Lower the flame to medium /low. Start to add the stock, 2 ladles at a time, stir well and let the rice absorb the liquid, add two more ladles of stock, add the mushrooms and go on adding broth until the rice is almost done (usually carnaroli takes 15/17 min).


When rice is done add 2 more ladles of stock, one knot of butter and the parmigiano, stir vigorously for one minute, close with a lid and let sit for one or two minutes before serving.


*Using frozen mushrooms doesn't change the method, do not thaw before cooking


**Using dry mushrooms is a little trickier, but not that much: boil a cup of water, add the mushroom and turn off and let sit for 20 min. Squeeze mushrooms well (do not throw away water) and chop finely, add them when you add the sausage. After the wine, instead of the broth, add the filtered mushrooms water to rice, then proceed with broth as usual.


Here is my first installation of "the place of all things good"



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