Mushroom Risotto
Mushroom risotto cooks unwashed arborio rice in olive oil and butter to activate the surface starch, then adds warm chicken stock one ladle at a time over 18 to 20 minutes of continuous stirring. Not rinsing the rice is essential - the starch released during cooking is what creates the signature creamy consistency without any cream. The mushrooms are sauteed on high heat until their moisture evaporates and they develop a deep brown color, which concentrates the earthy aroma. White wine is added to the toasted rice and stirred until absorbed, leaving behind a subtle acidity once the alcohol cooks off. Finishing off the heat with cold butter and grated Parmesan - a step called mantecatura - gives the risotto its glossy, velvety texture.
Adjust Servings
Instructions
- 1
Warm chicken stock and keep it hot.
- 2
Heat olive oil and 1 tbsp butter, saute onion and garlic.
- 3
Add sliced mushrooms and cook until moisture evaporates.
- 4
Add rice, stir for 1-2 minutes, then add white wine and cook until absorbed.
- 5
Add warm stock one ladle at a time, stirring until each addition is absorbed.
- 6
Repeat for 18-20 minutes until rice is al dente.
- 7
Turn off heat, stir in remaining butter and parmesan. Season with salt and pepper.
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