Creamy Mushroom Risotto
by Marco Rossi
1
Servings
4
Prep
15 min
Cook
35 min
Slow-stirred arborio rice with browned mushrooms, white wine, and parmesan. Comfort in a bowl, and mostly just patient stirring.
Ingredients
- 320 g arborio rice — matched to Rice, white, short-grain, raw, unenriched; view its nutrition
- 400 g mixed mushrooms, sliced — matched to ORGANIC SLICED MIXED MUSHROOMS (WEGMANS), UPC 077890386804; view its nutrition
- 1.2 l warm vegetable stock — matched to Soup, vegetable broth, ready to serve; view its nutrition
- 1 small onion, finely diced — matched to Onions, raw; view its nutrition
- 120 ml dry white wine — matched to Alcoholic beverage, wine, table, white; view its nutrition
- 60 g butter — matched to Butter, salted; view its nutrition
- 60 g grated parmesan — matched to Cheese, parmesan, grated; view its nutrition
- ≈ 29.57 ml olive oil — matched to Oil, olive, salad or cooking; view its nutrition
- Salt and black pepper — no amount given; set one in the nutrition panel
Steps
- 1Brown the mushrooms in olive oil over high heat in batches; season and set aside.
- 2In the same pot, soften the onion in half the butter.
- 3Add the rice and toast for two minutes until the edges turn translucent.
- 4Pour in the wine and stir until absorbed.
- 5Add warm stock a ladle at a time, stirring, waiting for each addition to absorb — about 18 minutes.
- 6Fold in the mushrooms, remaining butter, and parmesan. Rest one minute, loosen with a splash of stock, and serve.
Notes
The final texture should flow like lava — all'onda, as they say.
