Mushroom Risotto
Creamy rice, earthy mushrooms and a patient ladle of warm stock at a time.
Ingredients
- 300 g arborio or carnaroli rice
- 250 g mushrooms, sliced
- 1.2 L vegetable or chicken stock, kept warm
- 2 tbsp olive oil
- 1 small onion or shallot, finely chopped
- 120 ml dry white wine
- 40 g cold butter, divided
- 50 g finely grated Parmesan
- Salt and black pepper
- Chopped parsley, to serve
Method
- Brown the mushrooms in 1 tbsp olive oil in a wide pan. Season lightly and set aside.
- Add the remaining oil and half the butter. Soften the onion, then stir in the rice until its edges look translucent.
- Pour in the wine and stir until absorbed. Add warm stock one ladle at a time, stirring often and waiting for each addition to absorb.
- After about 18 minutes, taste the rice; it should be tender with a slight bite. Fold in mushrooms.
- Remove from the heat. Stir in remaining butter and Parmesan, cover for 2 minutes, then season and serve with parsley.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
