italianrisottomushroomvegetarianadvancedstovetopparmesandinner

Risotto Nero ai Funghi

Name: Risotto Nero ai Funghi
Prep time: 15 min
Cook time: 29 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 900 ml vegetable broth; 300 g mixed mushrooms, cleaned and sliced; 15 ml olive oil; 10 g unsalted butter; 2 g fine salt; 1 g black pepper; 2 g thyme leaves; 60 g shallot, very finely minced; 10 ml olive oil; 20 g unsalted butter; 160 g arborio rice; 80 ml dry white wine; 3 g activated charcoal powder, food-grade; 2 g fine salt; 1 g black pepper; 45 g Parmesan, finely grated; 20 g unsalted butter, cold; 10 g Parmesan shavings; 1 g extra black pepper

This striking black mushroom risotto is rich, earthy, and elegantly theatrical, with glossy grains suspended in a creamy, flowing sauce. Deeply browned mushrooms and Parmesan bring savory depth, while the charcoal gives the dish its dramatic nero look without squid ink.

45 min

2 servings

609 kcal

Italian

Ingredients

Per il brodo

900 mlvegetable broth

Per i funghi

300 gmixed mushrooms, cleaned and sliced
15 mlolive oil
10 gunsalted butter
2 gfine salt
1 gblack pepper
2 gthyme leaves

Per il risotto

60 gshallot, very finely minced
10 mlolive oil
20 gunsalted butter
160 garborio rice
80 mldry white wine
3 gactivated charcoal powder, food-grade
2 gfine salt
1 gblack pepper

Per la mantecatura

45 gParmesan, finely grated
20 gunsalted butter, cold

Per finire

10 gParmesan shavings
1 gextra black pepper

Instructions

1
Put the vegetable broth in a saucepan and keep it at a bare simmer over low heat. A hot broth helps the rice cook evenly and release starch gradually without dropping the pan temperature.
2
Heat a wide sauté pan over medium-high heat. Add the olive oil and butter for the mushrooms, then cook the sliced mushrooms with salt, black pepper, and thyme for 6-8 minutes until their moisture evaporates and they become deeply browned at the edges. Remove about one quarter for garnish and keep warm.
3
In a second wide pan or the emptied mushroom pan, melt the olive oil and butter for the risotto over medium-low heat. Add the minced shallot and cook for 2-3 minutes until soft and translucent, not browned; gentle sweating builds sweetness without harshness.
4
Add the arborio rice and stir constantly for 1-2 minutes until the grains are well coated and the edges look slightly translucent. Toasting the rice briefly helps the grains keep their shape during stirring.
5
Pour in the white wine and stir until almost fully absorbed and the smell of raw alcohol has cooked off, about 1 minute.
6
Stir the activated charcoal powder into the rice until evenly distributed and the grains turn a uniform black. Add a first ladle of hot broth and stir regularly, adjusting the heat so the risotto stays at a lively simmer rather than a boil.
7
Continue cooking for 14-16 minutes, adding the hot broth one ladle at a time as the previous addition is nearly absorbed. Stir often but not aggressively. After about 10 minutes, fold in the sautéed mushrooms reserved for the risotto. Season with fine salt and black pepper. The risotto is ready when the rice is al dente with a slight core and the texture is fluid, spreading softly on the plate.
8
Take the pan off the heat. Add the grated Parmesan and cold butter for the mantecatura, then stir energetically for 30-45 seconds until the risotto becomes glossy, creamy, and lightly wave-like. Let it rest for 1 minute to settle.
9
Spoon the risotto onto warm plates, tapping the base of each plate so it spreads naturally. Top with the reserved mushrooms, Parmesan shavings, and extra black pepper, then serve immediately while it is all'onda—soft and flowing.

Nutrition per serving

609 kcal

Calories

16g

Protein

57g

Carbs

30g

Fat

Fiber

Notes

•Use a broad, heavy pan rather than a deep pot; more surface area gives better evaporation and more even cooking.
•Choose food-grade activated charcoal only, and use it sparingly for color so the dish keeps a clean, savory flavor.
•If the risotto tightens before serving, loosen it with 1-2 tablespoons of hot broth and stir briefly off the heat.
•A mushroom mix with cremini, oyster, and shiitake gives the best depth and contrast of texture.
•Serve immediately; risotto waits for no one.

Background

Risotto is one of northern Italy's signature rice dishes, especially associated with Lombardy and Piedmont where short-grain rice has been cultivated for centuries. Black risotti are traditionally linked to seafood versions colored with squid ink, but modern vegetarian interpretations use ingredients such as charcoal or intensely dark vegetable reductions to create a dramatic nero presentation while keeping the classic risotto technique.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free