Mushroom Risotto
Creamy Italian rice cooked slowly with stock, stirred until it turns velvety. The constant stirring releases the rice's starch — that's what makes risotto creamy, not cream.
by Culicious Kitchen
Ingredients
- 1.2 L vegetable or chicken stock
- 3 tbsp olive oil
- 300 g mushrooms
- 1 onion
- 2 garlic cloves
- 320 g Arborio rice
- 120 ml dry white wine
- 40 g butter
- 60 g Parmesan
- salt and pepper
Method
- 1
Pour the stock into a saucepan and keep it warm on a low burner nearby. Adding warm (not cold) stock keeps the risotto cooking steadily.
- 2
In a wide heavy pan, heat 1 tablespoon olive oil over medium-high and fry the mushrooms until golden and any liquid has evaporated, 5-6 minutes. Season lightly, then tip them onto a plate.
- 3
In the same pan, add the remaining 2 tablespoons oil and the chopped onion. Cook gently until soft and translucent, about 5 minutes, then add the garlic for 1 minute.
- 4
Add the Arborio rice and stir for 1-2 minutes until the edges look translucent and it smells toasty. This 'toasting' step (tostatura) helps the rice stay al dente.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.