Creamy Mushroom Risotto
📖 Why This Recipe Matters
"A slow-stirred, deeply savoury risotto with mixed mushrooms, white wine and parmesan. Pure comfort in a bowl."
🛒 Ingredients
Serves:4
- 300garborio rice⭕
- 400gmixed mushrooms(sliced)⭕
- 1onion(finely diced)⭕
- 2 clovesgarlic(minced)⭕
- 150mldry white wine⭕
- 1.2 litreshot vegetable stock⭕
- 50gparmesan(grated)⭕
- 40gcold butter⭕
- handfulparsley(chopped)⭕
🍳 Method
- 1Fry mushrooms in butter over high heat until golden. Season and set aside.⭕
- 2Soften onion in the same pan, add garlic, then stir in the rice for 2 minutes until translucent at the edges.⭕
- 3Pour in the wine and let it bubble away.⭕
- 4Add hot stock one ladle at a time, stirring, waiting until absorbed before the next — about 18 minutes.⭕
- 5Stir the mushrooms back in. Off the heat, beat in cold butter and parmesan.⭕
- 6Rest 2 minutes, then serve scattered with parsley.⭕
💡 Chef's Tips
Keep your stock hot in a separate pan. Adding cold stock shocks the rice and stops it cooking evenly. Finish off the heat with cold butter for that glossy mantecatura.
✅ Made By (24)
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