🇮🇹 Italian Vegetarian

Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 50 g Butter; to taste Salt; 1, finely chopped Onion; 3 cloves, minced Garlic; 2 tbsp Olive Oil; 60 g, grated Parmesan Cheese; 1.5 cups Arborio Rice; 400 g, sliced Mushrooms; 1.5 L, kept hot Vegetable Stock; 1/2 cup White Wine; 1 tsp Dried Thyme

🇮🇹 Italian

Northern Italy's creamy arborio rice stirred to perfection with earthy mushrooms, white wine and a generous avalanche of parmesan.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Butter50 g
Saltto taste
Onion1, finely chopped
Garlic3 cloves, minced
Olive Oil2 tbsp
Parmesan Cheese60 g, grated
Arborio Rice1.5 cups
Mushrooms400 g, sliced
Vegetable Stock1.5 L, kept hot
White Wine1/2 cup
Dried Thyme1 tsp

Instructions

1
Sauté mushrooms in 1 tbsp olive oil over high heat until deeply browned. Season, remove and set aside.
2
In the same pan, soften onion in remaining oil and half the butter for 4 minutes. Add garlic and cook 1 minute more.
3
Add arborio rice and toast 2 minutes, stirring until the grains look translucent at the edges.
4
Pour in white wine and stir until fully absorbed.
5
Add hot stock one ladle at a time, stirring constantly and letting each ladle absorb before the next. This takes 18-20 minutes.
6
When the rice is al dente and creamy, kill the heat. Beat in cold butter and parmesan vigorously — the mantecatura.
7
Fold in the mushrooms, rest 2 minutes with a lid on, then serve immediately on warm plates.

Chef's tip

The stock must be hot — cold stock shocks the rice, stalls the cooking and ruins the texture.

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Watch how it's made

Video: Ina Garten's Wild Mushroom Risotto | Barefoot Contessa | Food Network · on YouTube