Mushroom Risotto
A rich, creamy mushroom risotto with arborio rice, white wine, parmesan and a generous amount of mixed mushrooms. The classic Italian comfort dish — worth the 30 minutes of stirring.
Prep
10m
Cook
30m
Diff.
Med
Serves
3
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Ingredients
Mushrooms, white, raw
mixed mushrooms, sliced
Rice, white, short-grain, raw, unenriched
1½ cups arborio rice
Onions, yellow, raw
1 medium, finely diced
Garlic, raw
2 cloves
Vegetable broth, ready-to-use
5 cups, kept warm
Butter, salted
3 tablespoons
Cheese, parmesan, grated
½ cup
Oil, olive, extra light
1 tablespoon
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Instructions
Heat the stock in a separate saucepan and keep it on a low simmer.
Heat butter and oil in a wide, heavy pot over medium heat. Add the onion and cook for 5 minutes until softened.
Add the garlic and mushrooms. Cook for 5–6 minutes until the mushrooms are golden.
Add the arborio rice and stir for 1–2 minutes until the grains look translucent at the edges.
Pour in the wine and stir until absorbed.
Add the hot stock one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes 18–22 minutes.
When the rice is tender and creamy, remove from heat.
Stir in the parmesan and remaining butter. Season to taste.
Serve immediately with extra parmesan and fresh parsley.
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