Mushroom Risotto
The creamy northern Italian rice that proves patience is an ingredient. Earthy mushrooms folded into a glossy wave of Parmesan.
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Ingredients 11 ingredients
- 1 1/2 cups Arborio rice
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 6 cups hot chicken or vegetable stock, kept at a bare simmer
- 3/4 cup finely grated Parmigiano-Reggiano
- 3 tbsp cold butter, cut into pieces
- 3 tbsp olive oil, divided
- 2 tbsp chopped fresh parsley
- Salt and black pepper
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Method
- 1
Heat 2 tablespoons of the olive oil in a large heavy pot over medium-high heat. Sear the mushrooms in a single layer without crowding, letting them brown deeply, about 6 minutes. Season with salt and pepper, then set aside. Work in batches if needed.
- 2
In the same pot, add the remaining oil and soften the shallot over medium heat until translucent, about 3 minutes. Stir in the garlic for 30 seconds.
- 3
Add the rice and stir to coat every grain in the oil. Toast for 2 minutes until the edges look translucent. This step keeps the grains distinct.
- 4
Pour in the wine and stir until it has almost completely evaporated, scraping up any browned bits.
- 5
Add the hot stock one ladle at a time, stirring often and letting each addition absorb before adding the next. This takes about 18 to 20 minutes. Taste as you go. The rice is done when it is creamy with a slight bite at the center.
- 6
Stir in the reserved mushrooms. Remove the pot from the heat and beat in the cold butter and Parmigiano until glossy. This is the mantecatura, and it is what makes risotto shine.
- 7
Rest 2 minutes, then serve in warm shallow bowls scattered with parsley and extra Parmesan.
