Mushroom risotto

Ingredients

Preparation

1. 1

   Prepare the ingredients

   Clean and slice the mushrooms. Finely chop the onion, garlic and parsley. Heat the vegetable stock in a saucepan and keep it gently simmering over low heat.

2. 2

   Brown the mushrooms

   Heat one tablespoon of olive oil in a large pan. Add the mushrooms and cook over high heat for 6 to 8 minutes, until golden and their liquid has evaporated. Season lightly with salt and pepper, then set aside.

3. 3

   Cook the aromatics

   Add the remaining olive oil to the same pan. Cook the onion over medium heat for 3 to 4 minutes without browning. Add the garlic and cook for another 30 seconds.

4. 4

   Toast the rice

   Add the Arborio rice and stir for 2 minutes, until the grains become slightly translucent around the edges and are evenly coated with oil.

5. 5

   Deglaze with white wine

   Pour in the white wine and stir until it has almost completely evaporated. Cook for about 2 minutes so the alcohol can evaporate.

6. 6

   Cook gradually

   Add one ladleful of hot stock and stir regularly. When the liquid is almost absorbed, add another ladleful. Continue for 16 to 18 minutes, until the rice is creamy but still slightly firm in the center.

7. 7

   Add the mushrooms

   Stir in three quarters of the browned mushrooms about 5 minutes before the end of cooking. Add a little more stock if the risotto becomes too thick.

8. 8

   Finish the risotto

   Remove the pan from the heat. Add the cold butter and grated Parmesan, then stir vigorously until the risotto is glossy and creamy. Adjust the seasoning and let it rest, covered, for 2 minutes.

9. 9

   Serve immediately

   Divide the risotto among shallow bowls. Top with the reserved mushrooms, chopped parsley, a little Parmesan and freshly ground black pepper.

Tips & tricks

• Keep the stock hot throughout cooking so the rice continues to cook evenly.
• Add the stock gradually and wait until it is almost absorbed before adding more.
• Stir regularly, but not constantly, to release starch while preserving the texture of the grains.
• Remove the risotto from the heat while it is still slightly loose, as it thickens quickly while resting.
• Stir in the Parmesan and butter off the heat for a glossy, creamy texture.

Variations

• Add rehydrated dried porcini mushrooms for a deeper woodland flavor.
• Replace part of the Parmesan with Gorgonzola for a more intense version.
• Add fresh spinach near the end of cooking for extra color and vegetables.
• Use vegetable stock and plant-based alternatives to butter and Parmesan for a vegan version.
• Top with toasted hazelnuts before serving for a crunchy texture.

Storage

Store the cooled risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan with a little stock or water. Freezing is not recommended because it changes the texture of the rice.

Nutrition facts(per serving)

What to serve with this recipe?

• Lemon arugula salad
• Roasted green asparagus
• Garlic green beans
• Dry white wine such as Pinot Grigio

Frequently asked questions