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Mushroom Risotto
Italian

Mushroom Risotto

Mushrooms browned hard first, then stirred through a proper risotto. Twenty minutes of standing at the stove, and worth it.

Total
40 min
Prep
10 min
Cook
30 min
Serves
4
  • vegetarian
  • comfort

Ingredients

For 4 servings

  • arborio rice1½ cup
  • button mushrooms6 cup
  • parmesan cheese4 oz
  • vegetable bouillon granules4 tsp
  • yellow onion1¼ piece
  • garlic4 clove
  • butter4 tbsp
  • olive oil4 tbsp
  • fresh parsley4 tbsp
  • lemon1 piece
  • salt2 tsp
  • black pepper1 tsp

You'll need

skillet · saucepan · cutting board

Method

  1. Make up the stock and keep it at a bare simmer. Cold stock added to risotto stalls the cooking every time.

    4 min · boil

  2. Slice the mushrooms thick and fry them hard in oil, in one layer, until properly browned. Do not season yet.

    7 min · fry

  3. Set the mushrooms aside. Soften the onion in the same pan with the butter, 5 minutes.

    5 min · saute

  4. Add the garlic and the rice and stir for a minute until the grains look glassy at the edges.

    2 min · saute

  5. Add hot stock a ladle at a time, stirring, waiting until each one is absorbed before the next.

    18 min · simmer

  6. Taste at 16 minutes — the rice should give but still have a core. Stir the mushrooms back in.

    2 min · simmer

  7. Off the heat, beat in the parmesan and a squeeze of lemon. Finish with parsley and pepper.

    2 min · rest

Serving suggestion

Risotto should spread slowly on the plate, not sit in a mound. Loosen it with a splash of stock if it has set.

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