Mushroom Risotto
Silky, deeply umami risotto made with a mix of mushrooms and finished with butter and parmesan. A labour of love worth every stir.
Ingredients
- 320 g arborio rice
- 400 g mixed mushrooms — cremini, shiitake, or porcini
- 1 litre vegetable or chicken stock — kept hot in a saucepan
- 1 onion — finely diced
- 3 garlic cloves — minced
- 150 ml dry white wine
- 60 g parmesan — finely grated
- 40 g butter — cold, cubed
- 2 tbsp olive oil
- fresh thyme — a few sprigs
- salt and black pepper — to taste
Instructions
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Heat 1 tbsp olive oil in a large pan over high heat. Sauté mushrooms in batches until golden and caramelised. Season and set aside.
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In the same pan over medium heat, add remaining oil. Sauté onion until translucent, then add garlic and thyme. Cook 2 minutes.
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Add rice and toast for 2 minutes, stirring, until edges look translucent.
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Pour in wine and stir until absorbed. Begin adding hot stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next.
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When rice is al dente and the risotto is creamy (about 18–20 minutes of adding stock), stir in mushrooms, cold butter, and parmesan. Season generously.
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Rest for 2 minutes off the heat, then serve immediately — risotto waits for no one.