Mushroom Risotto
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.
⏱ 45 min🍽 4 servings
dinneritalianvegetarian
Ingredients
- •1 1/2 cups Arborio rice
- •8 oz mushrooms, sliced
- •1 onion, diced (or shallot)
- •5 cups vegetable broth, warmed
- •1/2 cup white wine
- •1/2 cup grated Parmesan
- •4 tbsp butter, divided
Steps
- 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.