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Creamy Mushroom Risotto

Creamy Arborio rice slowly simmered in mushroom broth, enriched with caramelized wild mushrooms, butter, and Parmigiano-Reggiano using the mantecatura technique.

Prep time: 15 mins
Cook time: 25 mins

Ingredients

Provided

  • •Arborio or Carnaroli rice
  • •wild mushrooms (porcini, chanterelles) sliced
  • •shallot finely minced
  • •dry white wine (Pinot Grigio)
  • •chicken or vegetable stock hot
  • •unsalted butter cold
  • •Parmigiano-Reggiano freshly grated
  • •olive oil

Instructions

  1. 1Sauté mushrooms in olive oil over high heat in a separate pan to achieve a hard sear and golden color; set aside.
  2. 2Sweat shallots in butter and olive oil until translucent, then add Arborio rice and toast for 2 minutes until translucent at edges.
  3. 3Deglaze with white wine and stir until completely evaporated.
  4. 4Add hot stock one ladle at a time, stirring constantly. Wait until rice absorbs the stock before adding the next ladle.
  5. 5Fold in the seared mushrooms when rice is al dente (approx. 18 minutes).
  6. 6Turn off the heat. Perform mantecatura: vigorously whip in cold butter cubes and grated Parmigiano-Reggiano to release starches, creating a creamy wavy texture (all'onda). Serve flat on plates.