Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: ½ cup Arborio Rice, do not rinse; 4 oz Cremini Mushrooms, cleaned and sliced thinly; 1½ cup Vegetable Stock, warm; ¼ cup Dry White Wine, such as Pinot Grigio or Sauvignon Blanc; 1 tbsp Unsalted Butter, cold, for finishing; 1 tbsp Extra Virgin Olive Oil, for sautéing; ¼ cup Parmesan (Parmigiano-Reggiano), freshly grated; 1 Banana Shallots, finely minced; 2 clove Garlic, minced; 2 sprig Thyme, leaves removed and chopped; ½ tsp Kosher Salt, plus more to taste; ¼ tsp Black Pepper (ground), freshly ground

A luxurious, restaurant-quality risotto featuring earthy cremini mushrooms and a velvety finish. The secret lies in the slow release of starch from the arborio rice, creating a naturally creamy sauce without the need for excessive heavy cream.

Prep 15 min
Cook 30 min
Total 45 min
Serves 1
Medium

Ingredients

Arborio Rice, do not rinse½ cup
Cremini Mushrooms, cleaned and sliced thinly4 oz
Vegetable Stock, warm1½ cup
Dry White Wine, such as Pinot Grigio or Sauvignon Blanc¼ cup
Unsalted Butter, cold, for finishing1 tbsp
Extra Virgin Olive Oil, for sautéing1 tbsp
Parmesan (Parmigiano-Reggiano), freshly grated¼ cup
Banana Shallots, finely minced1
Garlic, minced2 clove
Thyme, leaves removed and chopped2 sprig
Kosher Salt, plus more to taste½ tsp
Black Pepper (ground), freshly ground¼ tsp

Contains Celery, Dairy, Garlic, Gluten, Onion, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

Warm the stock
Pour 1½ cup into a small pot and bring to a gentle simmer over low heat. Keep it warm throughout the cooking process.
5 min
Sauté the mushrooms
Heat 1 tbsp in a heavy-bottomed saucepan over medium-high heat. Add 4 oz and sauté for 5 minutes until deeply browned. Season with a pinch of ½ tsp and . Remove half the mushrooms for garnish and set aside.
5 min
Sauté aromatics and toast rice
Reduce heat to medium. Add 1 and cook for 2 minutes until translucent. Stir in for 30 seconds. Add ½ cup and stir constantly for 2 minutes to toast the grains.
5 min
Deglaze with wine
Pour in ¼ cup. Stir continuously until the liquid has been almost completely absorbed by the rice.
2 min
Slowly add stock
Add the warm 1½ cup one ladleful at a time. Stir frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for 18-20 minutes until the rice is tender but firm to the bite.
20 min
The 'Mantecatura' finish
Remove the pan from the heat. Vigorously stir in 1 tbsp, , and half of the chopped . Cover and let rest for 2 minutes.
3 min
Garnish and serve
Spoon the risotto into a warm bowl. Top with the reserved sautéed mushrooms and the remaining . Finish with a final crack of .
1 min

Nutrition per serving

750kcal

18gProtein

82gCarbs

33gFat

5gFibre

Mushroom Risotto

Ingredients

Method

Warm the stock

Sauté the mushrooms

Sauté aromatics and toast rice

Deglaze with wine

Slowly add stock

The 'Mantecatura' finish

Garnish and serve

Nutrition per serving

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