Classic Mushroom Risotto

Name: Classic Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 20 g dried porcini mushrooms; 1.2 l vegetable stock; 350 g cremini or brown button mushrooms, sliced 4 mm thick; 2 tbsp olive oil; 2 garlic cloves, finely grated; 1 tsp fresh thyme, leaves stripped; 1/2 tsp salt; 30 g unsalted butter; 1 pcs banana shallot (or small yellow onion), finely diced; 320 g Carnaroli or Arborio rice; 120 ml dry white wine (such as Pinot Grigio); 40 g cold unsalted butter, cubed; 50 g Parmigiano-Reggiano, freshly and finely grated; 2 tbsp fresh flat-leaf parsley, finely chopped; 1/4 tsp freshly ground black pepper

By Culiora

Classic Mushroom Risotto served on a plate, photographed in natural light

A traditional northern Italian risotto combining earthy sautéed mushrooms with slow-simmered Carnaroli rice. Rich vegetable stock and dried porcini give the base incredible depth, finished with a classic mantecatura of cold butter and freshly grated Parmigiano-Reggiano.

Servings: 4
Prep time: 15 min
Cook time: 35 min
Total time: 50 min

Ingredients

20 g dried porcini mushrooms
1.2 l vegetable stock
350 g cremini or brown button mushrooms, sliced 4 mm thick
2 tbsp olive oil
2 garlic cloves, finely grated
1 tsp fresh thyme, leaves stripped
1/2 tsp salt
30 g unsalted butter
1 pcs banana shallot (or small yellow onion), finely diced
320 g Carnaroli or Arborio rice
120 ml dry white wine (such as Pinot Grigio)
40 g cold unsalted butter, cubed
50 g Parmigiano-Reggiano, freshly and finely grated
2 tbsp fresh flat-leaf parsley, finely chopped
1/4 tsp freshly ground black pepper

Instructions

Steep the dried porcini mushrooms in 250 ml of boiling water for 20 minutes. Lift the porcini out, squeeze gently, finely chop them, and set aside. Strain the soaking liquid through a fine sieve or paper towel into a medium saucepan with the vegetable stock. Keep the stock at a gentle simmer over low heat.
Heat 2 tablespoons of olive oil in a wide sauté pan over medium-high heat. Add the sliced fresh mushrooms and cook undisturbed for 3 to 4 minutes until deeply browned on the bottom, then toss and sauté for another 3 minutes. Stir in the grated garlic, thyme, chopped rehydrated porcini, and 1/2 teaspoon salt; cook for 1 minute until fragrant. Remove from the heat and set aside 3 tablespoons of sautéed mushrooms for garnish.
In a heavy-bottomed Dutch oven or wide saucepan (approx. 26-28 cm), melt 30 g of butter over medium-low heat. Add the diced shallot and sweat gently for 3 to 4 minutes until translucent and soft without browning.
Add the rice to the shallots and toast over medium heat for 2 to 3 minutes, stirring continuously, until the grains turn translucent around the edges and emit a nutty aroma.
Pour in the white wine and stir constantly until the liquid has almost completely evaporated and the harsh alcohol smell has dissipated, about 1 to 2 minutes.
Add the sautéed mushrooms from the pan. Begin adding the hot stock one ladleful (about 120-150 ml) at a time, stirring frequently with a wooden spoon or spatula. Allow each ladleful to be absorbed before adding the next. Maintain an active simmer across the whole surface.
Continue adding stock and stirring for 16 to 18 minutes, until the rice grains are tender but retain a firm, distinct bite in the centre (al dente). You may not need every drop of stock.
Remove the pan from the heat. Let it rest undisturbed for 1 minute. Add the cold cubed butter and grated Parmigiano-Reggiano, then vigorously beat with a wooden spoon until glossy, emulsified, and flowing like a gentle wave (all'onda). Season with black pepper and taste for salt.
Divide among warm shallow bowls immediately. Garnish with the reserved sautéed mushrooms, freshly chopped parsley, and extra Parmigiano-Reggiano if desired.