Creamy Mushroom Risottofinished with butter and Parmesan
Italian Arborio risotto with browned mushrooms, white wine, butter and Parmesan, served while still flowing.
This mushroom risotto follows the Italian method: toast Arborio rice, add wine, then cook with hot stock one ladle at a time. Brown the mushrooms separately and return them at the end; cold butter and Parmesan finish the rice off the heat.
Ingredients
Risotto
Finishing
Preparation
Heat stock
Keep stock at a very gentle simmer.
5 minutesBrown mushrooms
Brown mushrooms in 15 ml oil in batches, season lightly and reserve.
10 minutesToast rice
Soften onion in remaining oil, add rice for 2 minutes, then wine; let it evaporate.
7 minutesCook gradually
Add hot stock one ladle at a time for 16–18 minutes, stirring and nearly absorbing each addition.
18 minutesFinish and serve
Off heat fold in mushrooms, cold butter and Parmesan; season, rest 2 minutes and serve flowing.
5 minutes
Substitutions
Carnaroli can replace Arborio; other fresh mushrooms change aroma and moisture.
Storage
Cool within two hours, cover and refrigerate in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
