Risotto Nero ai Funghi

Nutrition · per serving

Steps

1. 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.

   900 ml vegetable broth
2. 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.

   300 g mixed mushrooms, cleaned and sliced15 ml olive oil10 g unsalted butter2 g fine salt1 g black pepper2 g thyme leaves
3. 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.

   60 g shallot, very finely minced10 ml olive oil20 g unsalted butter
4. 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.

   160 g arborio rice
5. 5

   Pour in the white wine and stir until almost fully absorbed and the smell of raw alcohol has cooked off, about 1 minute.

   80 ml dry white wine
6. 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.

   3 g activated charcoal powder, food-grade900 ml vegetable broth
7. 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.

   900 ml vegetable broth300 g mixed mushrooms, cleaned and sliced2 g fine salt1 g black pepper
8. 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.

   45 g Parmesan, finely grated20 g unsalted butter, cold
9. 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.

   10 g Parmesan shavings1 g extra black pepper

Origin & History

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.