Mushroom risotto
Creamy wild mushroom risotto with parmesan and butter. A classic Italian dish prepared with the final mantecatura technique to achieve a silky texture in just 40 minutes.
Ingredients
- 320 g arborio or carnaroli rice
- 300 g mixed mushrooms (portobello, shiitake, chanterelle)
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 150 ml dry white wine
- 1 litre hot vegetable stock
- 50 g parmesan reggiano, finely grated
- 40 g unsalted butter (20 g for sautéing + 20 g for the mantecatura)
- 2 tbsp extra-virgin olive oil
- Fine salt and freshly ground black pepper
- 1 sprig fresh thyme (optional)
Instructions
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Prepare the stock
Heat the stock in a small saucepan over low heat and keep it warm throughout the entire cooking process. Adding cold stock to the rice stops the cooking and ruins the final texture.
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Sauté the aromatics
In a wide, heavy-bottomed saucepan, melt 20 g of butter with the olive oil over medium heat. Sauté the onion with a pinch of salt for 5-7 minutes until translucent and soft, without letting it colour. Add the garlic and cook for 1 more minute.
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Cook the mushrooms
Turn the heat up to medium-high and add the cleaned, sliced mushrooms. Cook without stirring for 3-4 minutes until well browned, then toss for 1-2 more minutes. Season with salt and pepper and set a small portion aside for garnish.
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Toast the rice
Add the arborio rice to the pan with the mushrooms. Stir over medium-high heat for 2 minutes until the grains look pearlescent and lightly toasted. This step seals the outer starch and prevents the risotto from becoming gluey.
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Add the wine and stock
Pour in all the white wine at once and stir until the alcohol evaporates, about 2 minutes. Begin adding the hot stock ladle by ladle (one ladleful at a time), stirring constantly and waiting for the liquid to be absorbed before adding more. Repeat for 16-18 minutes until the rice is al dente.
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Mantecatura off the heat
Remove the pan from the heat. Add the remaining 20 g of cold butter, cut into pieces, and the grated parmesan. Stir vigorously for 1-2 minutes: the residual heat and movement emulsify the fat and starch to create the characteristic creaminess. Cover and rest for 2 minutes.
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Plate and serve
Serve immediately in warm, shallow bowls. Top with the reserved mushrooms, a little extra parmesan and a turn of black pepper. Risotto waits for no one: its ideal texture lasts only 2-3 minutes from plating.
Frequently asked questions
Which rice should I use?
Arborio or carnaroli are ideal for their high starch content. Carnaroli is more resistant to overcooking and gives a firmer grain. Arborio is easier to find in supermarkets.
Can I use dried mushrooms?
Yes. Soak them in hot water for 20 minutes, drain and use as you would fresh mushrooms. The soaking liquid, strained to remove any grit, can be added to the stock to intensify the flavour.
Why is my risotto not creamy?
The most common causes are: not stirring enough during cooking (movement releases the starch), adding all the stock at once instead of ladle by ladle, or skipping the off-heat mantecatura. The final butter-and-parmesan emulsion is the key to the texture.