Creamy Arborio rice slowly built with ladled broth and toasted first for structure, finished off the heat with a vigorous mantecatura of cold butter and Parmesan for its glossy shine.
1.Sauté the mushrooms in 1 tbsp butter until golden, then set aside.
2.In the same pot, melt 1 tbsp butter and sauté the onion until soft, then add the rice and toast, stirring, for 3-4 minutes until the edges turn translucent - this coats each grain and keeps the risotto from turning gluey.
3.Pour in the white wine and let it absorb, then add the warm broth one ladle at a time, stirring every 30-45 seconds and letting each addition mostly absorb before the next, until the rice is creamy and just tender, about 20 minutes.
4.Remove from the heat, stir in the mushrooms, then vigorously beat in the remaining 2 tbsp cold butter and the Parmesan (the mantecatura) until glossy and emulsified before serving immediately.