Mushroom and Parmesan Risotto

• 200g Arborio rice
• 300g mixed mushrooms
• 1 onion
• 2 garlic cloves
• 100ml dry white wine
• 1L hot vegetable broth
• 80g grated Parmesan
• 40g butter
• salt and pepper to taste

👨‍🍳 Step-by-step instructions

1. 1

   Sauté the onion and garlic in olive oil for 5 minutes.

2. 2

   Add the mushrooms and cook until they release their liquid.

3. 3

   Stir in the rice and toast for 2 minutes.

4. 4

   Pour in the white wine and let it evaporate.

5. 5

   Gradually add the hot broth, one ladle at a time, stirring constantly, until the rice is al dente (about 20 minutes).

6. 6

   Remove from heat, stir in butter and Parmesan. Beat vigorously to create a creamy texture.

💡 Chef's tip

Use piping hot broth to avoid interrupting the cooking process. The final off-heat stirring with butter and cheese—"mantecato"—is the secret to a creamy risotto.

📝 Our take

Mushroom risotto is where Italian technique proves that rice can be creamy without cream or tricks. It all comes down to hot broth added ladle by ladle and the off-heat mantecato: ice-cold butter and freshly grated Parmesan, stirred vigorously. Mushrooms must be sautéed separately over high heat so they brown rather than sweat.

🍷 Wine & food pairing

Pinot Grigio from Trentino or a young Barbaresco. The first for a lighter result; the second if using more robust seasonal mushrooms.

Suggested wine: Pinot Grigio from Veneto