Enjoy a creamy mushroom risotto, rich in earthy flavors and perfectly balanced texture, made with tender mushrooms and finished with butter and parmesan.
A timeless comfort dish, ideal for cozy dinners and special occasions alike.
Ingredients (2-3 servings):
- 1 cup Arborio or Carnaroli rice
- 250-300 g mushrooms (button, portobello, or mixed)
- 1 small onion or 1 shallot, finely chopped
- 1 garlic clove (optional)
- 1 litre vegetable stock, kept hot
- ½ cup dry white wine
- 40 g butter
- 40-50 g parmesan cheese, finely grated
- 2 tbsp olive oil
- Salt & freshly ground black pepper
- (Optional) thyme or parsley
Method:
- Sauté the mushrooms
Heat the olive oil in a wide pan.
Sauté the mushrooms over high heat until golden.
Remove and set aside.
- Build the base
In the same pan, lower the heat and sauté the onion (and garlic, if using) until soft and translucent.
- Rice & wine
Add the rice and stir for 1-2 minutes until lightly toasted and glossy. Deglaze with the wine and let it evaporate.
- Stock, slowly
Add the hot stock one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
Total cooking time: about 18 minutes.
- Bring it together
Add the sautéed mushrooms back into the risotto during the last 5 minutes of cooking.
- Final touch (mantecatura)
Remove from heat. Stir in the butter and parmesan until creamy.
Season with salt and pepper, cover, and rest for 1 minute.
Tips:
- The texture should be creamy and flowing, not dry or soupy.
- Do not wash mushrooms with water; clean them with kitchen paper.
- For an elevated finish, add a few drops of truffle oil before serving.
Serve immediately.
