Mushroom Risotto
This dish relies on patience rather than complexity. When the rice is finished, it should hold its own shape on a plate rather than pooling like soup.
Keep the stock hot at all times.
Adding cold liquid to the pan drops the temperature and stops the rice from releasing the starch required for the characteristic creamy finish.
- heavy-bottomed rondeau or wide saucepan
- small saucepan for stock
- ladle
- wooden spoon
What goes in.
- 1.5 cupsArborio or Carnaroli rice
- 1 lbcremini or shiitake mushrooms, sliced
- 5 cupschicken or vegetable stock
- 1/2 cupdry white wine
- 1shallot, finely minced
- 3 tbspunsalted butter
- 1/2 cupParmigiano-Reggiano, freshly grated
- 2 tbspolive oil
- to tastesalt and black pepper
Agitation is key
Stirring constantly while adding liquid creates friction between the grains. This friction is exactly what scrapes the starch off the rice and into the broth to create the emulsion.
The method.
Heat the stock
Bring the stock to a low simmer in the small saucepan and keep it there on the lowest setting throughout the process.
Sear the mushrooms
Heat olive oil in the wide pan over medium-high heat. Add mushrooms and cook undisturbed for 3 minutes until they sear, then stir until browned. Remove and set aside.
Toast the rice
In the same pan, melt 1 tablespoon of butter. Sauté the shallot until soft, then add the rice. Stir for 2 minutes until the edges of the grains become translucent but the centers remain white.
Deglaze
Pour in the wine. Stir constantly until it has fully evaporated and no smell of raw alcohol remains.
The gradual addition
Add one ladle of hot stock at a time. Wait until the liquid is almost completely absorbed before adding the next. Repeat until the rice is tender but still has a slight resistance in the center.
Finish the dish
Remove the pan from the heat. Fold in the remaining butter, the grated cheese, and the cooked mushrooms. Cover for 2 minutes before serving.
Other turns to take.
Forest Blend
Use a mix of dried porcini rehydrated in the stock for a deeper, earthier profile.
Herb-Forward
Stir in fresh thyme or chopped parsley at the same time as the cheese for brightness.
When it doesn't go to plan.
Never rinse the rice; you need all that surface starch to build the sauce.
If you run out of stock before the rice is tender, use a little hot water.
Taste for salt only at the very end, as the reduction of the stock and the cheese will significantly change the seasoning.
The ones that keep coming up.
How do I know when the rice is done?
The rice should be 'al dente,' meaning it is soft enough to eat but still offers a firm, slight resistance when bitten.
Can I use long-grain rice?
No. Long-grain rice does not have the high amylopectin starch content required to create the necessary creaminess.
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