Greek-style Risotto

A creamy, bound rice where each grain remains slightly firm to the bite. The lemon acidity and sautéed mushrooms cut through the parmesan richness for a clean balance.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 605
• Protein: 15 g
• Carbs: 72 g
• Fat: 27 g

Ingredients

• 320 g White rice ( dry )
• 1 piece Onion ( finely minced )
• 1 piece Garlic ( minced )
• 250 g Button mushroom ( sliced )
• 100 ml Dry white wine
• 2 tbsp Extra virgin olive oil
• 40 g Minimum butter sweet ( very cold, cubed )
• 50 g Parmesan cheese ( finely grated )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Parsley ( chopped )
• 1 pinch Thyme
• 1 L Vegetable broth ( hot )
• 100 g Feta cheese ( crumbled )

Instructions

1. Preparing the garnish

   In a sauté pan, heat the olive oil. Sauté the onion and garlic without browning. Add the mushrooms and let them release their water until they start to brown.

2. Toasting the rice

   Add the white rice. Stir well to coat each grain with fat. The rice should become translucent at the edges and crackle slightly in the pan.

3. Deglazing and adding liquid

   Pour in the dry white wine. Let it evaporate completely over medium heat. Then add the hot vegetable broth ladle by ladle, waiting for the liquid to be absorbed before adding more.

4. Finishing the risotto

   When the rice is tender but still firm, turn off the heat. Add the cold butter, parmesan, crumbled feta, and lemon juice. Mix vigorously to create an emulsion that coats the spoon. Stir in the parsley and thyme.

Chef's tips

• Never wash the rice, the starch is the key to creaminess.
• The stock must be simmering: if cold, it stops the rice from cooking.
• The final binding (mantecatura) must be done off the heat to prevent the fat from separating.

Storage

Risotto doesn't store well as it hardens. If necessary, reheat with a little water to loosen the sauce.