Mushroom Risotto

A creamy, bound rice where each grain stays firm to the bite. The woody aroma of porcini mushrooms blends with the scent of reduced white wine and melted parmesan.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 552
• Protein: 13 g
• Carbs: 68 g
• Fat: 24 g

Ingredients

• 320 g White rice ( Arborio or Carnaroli type )
• 200 g Boletus edulis ( chopped )
• 200 g Button mushroom ( sliced )
• 2 piece Shallot ( finely minced )
• 100 ml Dry white wine
• 1 L Mineral water ( for the broth )
• 50 g Minimum butter sweet ( cold, diced )
• 60 g Parmesan cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 0.5 piece Flat-leaf parsley optional ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Vegetable broth ( crumbled )

Instructions

1. Preparing the broth

   Heat the mineral water with the vegetable broth. The liquid must remain simmering throughout the recipe to avoid interrupting the rice cooking process.

2. Sautéing the mushrooms

   In a sauté pan, brown the porcini and button mushrooms with a drizzle of olive oil. They should be golden and have released their excess moisture.

3. Toasting the rice

   Melt a knob of butter. Sauté the shallots without browning, then add the rice. Stir until the grains become translucent around the edges.

4. Deglazing and reducing

   Deglaze with the dry white wine. Once evaporated, pour the broth ladle by ladle. Wait for the rice to absorb the liquid before adding more. Stir constantly to release the starch.

5. Binding the risotto

   Off the heat, add the mushrooms, the remaining cold butter, and the parmesan. Mix vigorously. The risotto should be 'all'onda', meaning supple and flowing.

Chef's tips

• Never wash risotto rice; you would lose the starch needed for creaminess.
• The final butter must be very cold to create a perfect emulsion with the hot broth.

Storage

Keeps for 24 hours in the fridge, but loses its creaminess. Reheat with a little water or broth.