Cook and Scale
Mushroom Risotto
4 servings · 45 min total
Earthy and comforting: arborio rice cooked slowly with pan-seared mushrooms, white wine and Parmesan into a creamy risotto ai funghi.
Ingredients
- 320 g arborio rice
- 400 g button mushroom, sliced
- 1 l vegetable stock
- 1 onion, finely chopped
- 2 garlic, minced
- 3 tbsp olive oil
- 60 g butter
- 1 dl white wine
- 80 g Parmesan, grated
- fresh parsley to taste
- salt to taste
- black pepper to taste
Contains: Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Sear the mushrooms — Heat the olive oil and fry the mushrooms over high heat for 8 minutes until golden. Add the garlic for the last minute, then set aside and keep the stock warm.
- 2.
Toast the rice — Melt half the butter and soften the onion for 5 minutes. Add the rice and toast 2 minutes, then pour in the wine and stir until absorbed.
- 3.
Add stock and simmer — Add hot stock a ladle at a time, stirring and adding more only when absorbed, for 18 minutes. Stir the mushrooms back in halfway through, until the rice is creamy and al dente.
- 4.
Finish with butter and parmesan — Off the heat, beat in the remaining butter and the Parmesan to mantecare. Season, fold in parsley and serve.