Mushroom Risotto

Name: Mushroom Risotto
Total time: 40 min
Yield: 4
Ingredients: 1.2 L vegetable or chicken stock, kept hot; 400 g mixed mushrooms, sliced; 60 g butter; 1 onion, finely diced; 320 g arborio or carnaroli rice; 120 ml dry white wine; 60 g Parmesan, grated; to taste salt and pepper

Twenty minutes of stirring, worth every one.

Total: 40 min
Active: 35 min
Serves: 4
Cuisine: italian

Servings4

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Ingredients

Steps

Sear the mushrooms in half the butter over high heat until browned, season, and set aside.
Soften the onion in the remaining butter, then add the rice and toast 2 minutes until the edges look translucent.
Pour in the wine and stir until absorbed.
Add hot stock a ladle at a time, stirring, and keep going 18–20 minutes until the rice is creamy but still has bite.
Beat in the Parmesan and mushrooms off the heat, season, and serve loose — it should spread on the plate.