Mushroom risotto

Name: Mushroom risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italy
Ingredients: 320 g Arborio rice; 300 g Mushrooms; 1 Onion; 1 clove garlic; 100 ml White wine; 1 l Hot vegetable stock; 50 g Butter; 60 g Parmesan, grated; 2 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

Creamy risotto with golden mushrooms, white wine and parmesan. Patience and a ladle are all it takes.

40 min10 prep · 30 cook
MediumDifficulty
560 kcalper serving

Ingredients

4 servings

Arborio rice320 g
Mushrooms300 g
Onion1
garlic1 clove
White wine100 ml
Hot vegetable stock1 l
Butter50 g
Parmesan, grated60 g
Olive oil2 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Keep the stock hot in a pot over low heat.
2
Fry the sliced mushrooms in the oil until golden. Season and set aside.
3
In the same pan, soften the chopped onion and garlic in half of the butter.
4
Add the rice and toast it, stirring. Pour in the wine and let it evaporate.
5
Add the stock one ladle at a time, stirring, and only add more when it has been absorbed.
6
Off the heat, stir in the mushrooms, the rest of the butter and the parmesan. Cover and rest briefly.

Tips and questions

Can I make risotto ahead?: Cook it two-thirds of the way, spread it on a tray to cool fast and refrigerate. Finish with hot stock, butter and parmesan just before serving.
Is it vegetarian?: Almost: traditional parmesan uses animal rennet. Use a vegetarian hard cheese if that matters to you.
How do I know it is done?: The grain should be tender with a slight bite in the centre, and the risotto should flow slowly when you tilt the plate.

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Mushroom risotto

Ingredients

Steps

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