Creamy Mushroom Risotto
A silky, slow-stirred risotto where golden mushrooms release their earthy depth, finished with a lavish butter-and-parmesan mantecatura : Italian comfort at its finest.
Dietary summary — contains lactose, alcohol
- ContainsLactose, Alcohol
- Free fromGluten, Pork
- Not suitable forVegan
- Suitable forVegetarian
Ingredients
Preparation steps
1. Bring stock to a simmer and keep hot.
2. Clean and slice mushrooms. Chop onion and garlic.
3. In a wide pan, heat olive oil and 20 g butter. Brown mushrooms 5 minutes, season, set aside.
4. In the same pan, soften onion in remaining butter. Add garlic for 1 minute.
5. Add Arborio rice and toast 2 minutes, stirring. Deglaze with white wine and let it evaporate.
6. Add stock ladle by ladle, stirring, about 18 minutes until al dente and creamy.
7. Fold in mushrooms, then off heat add cold butter and parmesan (mantecatura). Adjust seasoning and consistency.
8. Serve hot with extra parmesan.