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Risotto al pomodoro and mushrooms

Tomato risotto has always been a fight in our family.

Personally not a big fan of it due to nursery's memories but Francesca totally loves it and always trying to convince our mother to cook it. So she was doing once mushrooms risotto and once with tomato sugo. No fights- everyone happy. Mothers should be hired for their high diplomacy skills.

So today the risotto of compromise is here to celebrate the real love of sisterhood and no more fights!



8 mushrooms champignon (to slice)

1/2 onion chopped

200 gr of arborio or carnaroli rice

150/200 ml of tomato passata

Extra virgin olive oil

Parmesan, grated


3 teaspoons of butter


METHOD Wash the mushrooms, cut them in little pieces.

Heat two tablespoons of exrtra virgin olive oil and cook the mushrooms. Once cooked, add around 150/200 ml of tomato passata and let it slow cook for around 20 minutes. Adjust with salt and stir from time to time. In another bigger pan heat the butter and stir fry the chopped onion until softened. Add the rice and stir it until toasted. Add the white wine and let it evaporate. (optional) Now add your tomato and mushroom sauce and stir it until absorbed.

Once absorbed, add slowly and in different times, until absorption, the vegetable stock or the salted water and stir it patiently for around 10 minutes. Once cooked, add a little spoon of butter and the parmesan and stir it well. Let it rest for few minutes and Enjoy.

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