Mushroom Risotto with Side Salad

Instructions

1. 1

   Prepare Broth and Sauté Mushrooms

   • Pour the vegetable broth into a medium saucepan and bring it to a gentle simmer over low heat. Keep the broth warm throughout the entire cooking process.
   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat.
   • Add the sliced mushrooms and cook, stirring occasionally, until they are well-browned and have released their moisture, about 8-10 minutes. Season with a pinch of salt and pepper.
   • Remove the cooked mushrooms from the pot with a slotted spoon and set aside in a bowl.
2. 2

   Sauté Aromatics and Toast Rice

   • Reduce the heat to medium. In the same pot, add 1 tablespoon of butter.
   • Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
   • Add the Arborio rice to the pot. Stir constantly for about 2 minutes to toast the grains. The edges of the rice should become translucent, and it will smell nutty.
3. 3

   Deglaze and Cook the Risotto

   • Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Stir continuously until the wine is completely absorbed by the rice.
   • Once the wine is absorbed, add one ladleful (about 1/2 cup) of the warm broth to the rice. Stir frequently until the liquid is almost fully absorbed.
   • Continue adding the broth, one ladleful at a time, allowing each addition to be mostly absorbed before adding the next. This gradual process should take about 20-25 minutes.
   • Stirring frequently helps release the rice's starches, which is essential for creating the signature creamy texture.
4. 4

   Finish and Serve (Mantecatura)

   • After about 20 minutes, begin tasting the rice. It is done when it's 'al dente'—tender and creamy with a slight bite in the center. You may not need to use all of the broth.
   • Remove the pot from the heat. Vigorously stir in the remaining 2 tablespoons of cold butter and the grated Parmesan cheese. This step, called 'mantecatura', makes the risotto extra creamy.
   • Gently fold in the cooked mushrooms and most of the chopped parsley.
   • Taste and adjust seasoning with more salt and pepper if needed. The risotto should have a fluid, wavy consistency, not stiff or dry. If it's too thick, stir in a little more warm broth.
   • Serve immediately in warm bowls, garnished with extra Parmesan cheese and the remaining fresh parsley.