Button Mushroom Risotto

A creamy, bound texture that coats the spoon, punctuated by sautéed mushrooms for bite. The rice stays slightly firm at the core within a smooth, velvety finish.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 855
• Protein: 21 g
• Carbs: 139 g
• Fat: 22 g

Ingredients

• 320 g White rice ( raw )
• 400 g Button mushroom ( sliced )
• 1 piece Onion ( finely chopped )
• 1 piece Garlic ( minced )
• 100 ml Dry white wine
• 60 g Minimum butter sweet ( cold, diced )
• 60 g Parmesan cheese ( grated )
• 1.2 L Mineral water ( boiling )
• 1 tbsp Flat-leaf parsley optional ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 320 g Arborio Rice ( unwashed to keep the starch )
• 1.2 L Vegetable broth ( kept warm )

Instructions

1. Searing the mushrooms

   Heat a knob of butter. When it stops sizzling, add the sliced mushrooms. Let them release their water and then brown until they are firm and colored. Set aside.

2. Toasting the rice

   Sauté the finely chopped onion in butter without browning. Pour in the arborio rice. Stir until the edges of the grains become translucent, like a pearl. This is the secret to keeping the grain firm during cooking.

3. Deglazing and simmering

   Pour in the white wine. Let it reduce until dry. Add the hot vegetable broth ladle by ladle. Wait for the rice to absorb the liquid before adding more. Stir often to release the starch.

4. The mantecatura

   Off the heat, when the rice is tender but still slightly firm in the center, add the remaining cold butter and parmesan. Whisk vigorously to create a creamy emulsion.

Chef's tips

• Never use cold water, it would shock the rice and break the grains.
• Risotto waits for no one: serve immediately, otherwise the rice keeps absorbing the sauce and becomes heavy.

Storage

Keeps for 24h in the fridge. To reheat, add a splash of water to loosen the sauce.