Mushrooms risotto

Creamy mushroom risotto is a lesson in patience and technique - warm stock, constant stirring, and the slow release of starch are what turn simple rice into something luxurious.

Ingredients

• 320 g Arborio or Carnaroli rice
• 300g mixed mushrooms (cremini, porcini, or shiitake), sliced
• 1.5L vegetable or chicken stock, kept warm
• 1 small onion, finely diced
• 1 clove garlic, minced
• 100ml dry white wine
• 60g unsalted butter, divided
• 50g Parmesan cheese, finely grated, plus extra for serving
• 2 tbsp olive oil
• Fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Heat the stock in a saucepan and keep it at a gentle simmer throughout cooking - it should never go cold.
2. In a wide pan, heat the olive oil and half the butter over medium heat. Add the mushrooms and cook until golden brown, then remove and set aside.
3. In the same pan, add the diced onion and garlic, cooking until soft and translucent, about 5 minutes.
4. Add the rice and toast for 1-2 minutes, stirring constantly, until the edges turn translucent.
5. Pour in the white wine and stir until fully absorbed by the rice.
6. Add the warm stock one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
7. After about 18 minutes, once the rice is creamy on the outside but still al dente at the core, stir in the cooked mushrooms, remaining butter, and Parmesan.
8. Remove from heat, let rest for 1 minute, then serve immediately with extra Parmesan, parsley, and black pepper on top.

Tips

• Keep stirring: Constant stirring releases the rice’s starch and creates risotto’s signature creaminess
• Stock must stay warm: Adding cold stock shocks the rice and lengthens cooking time unevenly
• Add liquid gradually: Never dump all the stock at once - one ladle at a time is essential for the right texture
• Rest before serving: A brief rest lets the risotto settle into its ideal loose, flowing consistency