First courses

Mushroom risotto

Name: Mushroom risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 160 g Carnaroli rice; 250 g Button mushrooms (cleaned and sliced); 30 g Shallot (one small); 700 ml Vegetable stock (hot); 40 ml Dry white wine; 30 g Butter (cold); 30 g Grated Parmigiano; 10 ml Extra virgin olive oil (one tablespoon); Parsley (chopped); Salt and black pepper

The trick with mushroom risotto is cooking the mushrooms on their own in a properly hot pan, so they lose their water and take colour instead of stewing in the rice. The rice is toasted, moistened one ladle at a time and finished off the heat: that is where the creaminess comes from, not from cream.

Creamy mushroom risotto with sautéed mushrooms, grated Parmesan, cheese crisps and parsley, in a white and green striped plate

Prep 15 minCook 25 minTotal 40 minDifficulty Medium

Ingredients for 2 people

160 gCarnaroli rice
250 gButton mushrooms, cleaned and sliced
30 gShallot, one small
700 mlVegetable stock, hot
40 mlDry white wine
30 gButter, cold
30 gGrated Parmigiano
10 mlExtra virgin olive oil, one tablespoon
q.b.Parsley, chopped
q.b.Salt and black pepper

Method

1
Heat a wide pan with the oil and brown the mushrooms over high heat without stirring too much: first they release water, then they colour. Salt them only at the end and set them aside.
8 min
2
In the same pot soften the chopped shallot with a little oil, then add the rice and toast it, stirring, until the grains are hot and translucent at the edges.
3 min
3
Pour in the wine and let it evaporate completely, then start adding the hot stock one ladle at a time, waiting for each to be absorbed before the next.
2 min
4
Keep stirring for about eighteen minutes. Halfway through, return two thirds of the mushrooms to the pot so they flavour the rice.
18 min
5
Turn off the heat, add the cold butter and the Parmigiano and stir vigorously for a minute: the risotto turns glossy and creamy. Serve with the reserved mushrooms and the parsley.
2 min

Tips

The stock must be hot: adding it cold stops the cooking and the rice loses its bind.
With dried porcini, soak 15 g in warm water for twenty minutes and use the strained water in place of some of the stock.
Serve it straight away: waiting dries it out and it loses its wave.

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