Mushroom Risotto
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
The mushrooms come before the rice.
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Button mushrooms stay over high heat until their liquid is gone and the edges brown, and only then do onion, garlic and arborio go in, followed by warm chicken stock a ladle at a time. The rice is not rinsed; its surface starch is what makes it creamy.
Ingredients
Instructions
- 1
Warm 500 ml chicken stock in a small pot until steaming, then keep it over low heat.
Do not let it cool, because cold stock slows the rice and makes the texture uneven.
- 2
Slice 150 g button mushrooms thinly, then finely chop half an onion and 2 garlic cloves.
Leave 150 g arborio rice unwashed so its surface starch can thicken the risotto.
- 3
Heat a wide pan over high heat, then add 1 tbsp olive oil and 1 tbsp butter.
Add the mushrooms and cook until their moisture evaporates and the edges turn deep brown.
- 4
Lower the heat to medium, add the onion and garlic, and cook for about 2 minutes until softened.
Stir in the rice for 1 to 2 minutes, until the grain edges look translucent.
- 5
Pour in 50 ml white wine and stir, scraping the bottom, until it is almost absorbed.
Add warm stock one ladle at a time, stirring and waiting for each addition to absorb before adding more.
- 6
After 18 to 20 minutes, stop when the rice is al dente and the risotto flows slowly, not stiffly.
Turn off the heat, stir in 1 tbsp butter and 30 g Parmesan, then season with salt and pepper.
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