Mushroom Risotto
Creamy Arborio rice slowly cooked with wild mushrooms, white wine, and Parmesan.
Ingredients
Ingredients
- 300g Arborio rice
- 200g mixed mushrooms
- 1L warm stock
- 1/2 cup white wine
- 50g Parmesan
- 2 tbsp butter
Instructions
Sauté the Mushrooms
Heat butter in a large pan and sauté the sliced mushrooms until golden brown and their liquid has evaporated. Season and set aside.
Aromatize the Base
In the same pan, add a bit more oil or butter and sauté finely diced shallots and garlic until translucent and fragrant.
Toast the Rice
Add the Arborio rice to the pan and stir for 2-3 minutes until the edges of the grains become translucent. This 'toasting' step is crucial for texture.
Deglaze
Pour in the white wine and stir constantly until it has been completely absorbed by the rice, scraping any brown bits from the bottom of the pan.
Add Stock Gradually
Add the warm stock one ladle at a time. Stir continuously and only add the next ladle once the previous one has been absorbed. This takes about 18-20 minutes.
Mantecatura
Once the rice is al dente, remove from heat. Stir in the cooked mushrooms, Parmesan cheese, and a knob of cold butter. Let rest for 2 minutes before serving.
Nutrition Facts
* Based on a 2,000 calorie diet.