Italian Mushroom and Parmesan Risotto
This classic Northern Italian risotto features Arborio rice slowly coaxed into a velvety creamy consistency by gradually adding warm stock while stirring continuously. Earthy porcini mushrooms and aged Parmesan cheese create a deeply savory and luxurious result.
Velvety Arborio rice risotto loaded with earthy mushrooms and finished with aged Parmesan.
Nutrition per serving
Ingredients
base
protein
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dairy
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Instructions
Saute the Mushrooms
Melt 1 tablespoon of butter in a wide heavy pan over medium-high heat. Add the mushrooms in a single layer without crowding and cook undisturbed for 3 to 4 minutes until golden brown. Season with salt and set aside. Do not wash the pan.
Toast the Rice
Add another tablespoon of butter to the same pan with a finely diced shallot. Cook the shallot for 2 minutes until soft. Add the Arborio rice and stir for 2 minutes until the edges turn translucent. Pour in the white wine and stir until fully absorbed.
Add Stock Gradually
Add the warm stock one ladle at a time, stirring constantly and waiting until each addition is nearly fully absorbed before adding the next. This process takes about 20 to 22 minutes and is what creates the signature creamy texture. Keep the heat at a steady medium simmer.
Finish with Butter and Cheese
When the rice is al dente and the mixture flows slowly like lava, remove the pan from heat. Stir in the remaining cold butter and the grated Parmesan vigorously until glossy. Fold the mushrooms back in, adjust salt, and serve immediately in warm bowls.
Substitutions
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