Risotto ai Funghi
Risotto ai Funghi is a classic Italian rice dish, typically made with Arborio or Carnaroli rice, sautéed mushrooms (like porcini or cremini), onions, white wine, and a generous amount of Parmesan cheese. Originating from Northern Italy, it's celebrated for its creamy texture achieved by gradually stirring in warm broth, rather than using cream.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the rice and moderate in fat from the cheese and butter used for finishing. It provides a good source of energy, along with some protein and minerals like selenium and B vitamins from the mushrooms, with a typical serving ranging from 500 to 700 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 12 g |
| Carbs | 58 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 350 mg |
| Phosphorus | 180 mg |
| Selenium | 12 mcg |
| Niacin (B3) | 3.5 mg |
| Riboflavin (B2) | 0.2 mg |
| Copper | 0.3 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, risotto is a cornerstone of Italian comfort food, with its preparation considered an art form that requires patience and attention. Nutritionally, mushrooms add a savory umami depth and are a unique non-animal source of vitamin D when exposed to sunlight, making the dish both flavorful and subtly beneficial.
