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Italian · Lunch, dinner

Mushroom Risotto

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Risotto is a northern Italian rice technique that gradually releases starch into a creamy sauce. Mushrooms add deep savory flavor without masking the rice.

Ingredients

  • 320 g Arborio or Carnaroli rice
  • 350 g mushrooms, sliced
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 30 g butter, divided
  • 120 ml dry white wine
  • 1.2 l hot stock
  • 60 g Parmigiano-Reggiano

How to cook

  1. Brown mushrooms in oil and set aside. Soften onion in half the butter; toast rice for 2 minutes.
  2. Add wine and let it evaporate. Add hot stock one ladle at a time, stirring often, until rice is al dente.
  3. Fold in mushrooms. Off heat, beat in remaining butter and cheese; rest for 2 minutes.

Recipe photographs link to their original publishers.