Classic Mushroom Risotto (serves 4)
Ingredients:
1 ½ cups of Arborio rice
4–5 cups of warm vegetable or chicken broth
2 tbsp olive oil
2 tbsp butter (divided)
1 small onion or 2 shallots, finely chopped
3 cloves of garlic, minced
12 oz (340 g) of sliced mushrooms (cremini, button, porcini or a mixture)
½ cup dry white wine (optional, but recommended)
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 tsp fresh thyme or rosemary (optional)
Finely chopped fresh parsley (for garnish)
Instructions:
1. Prepare the broth.
Heat the broth in a saucepan over a low heat.
Keep it warm throughout cooking (never cold).
2. Sauté the mushrooms.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over a medium heat.
Add the mushrooms and cook until browned and the moisture has evaporated (6–8 minutes).
Season lightly with salt and pepper.
Remove the mushrooms from the pan and set them aside.
3. Build the risotto base.
In the same pan, add the remaining olive oil.
Add the onion or shallots and cook until soft and translucent (3–4 minutes).
Add the garlic and cook for 30 seconds.
Stir in the Arborio rice and toast for one to two minutes until the edges look translucent.
4. Deglaze
Pour in the white wine.
Stir until fully absorbed.
5. Cook the risotto.
Add the warm broth ½ cup at a time, stirring frequently.
Allow each addition to be absorbed before adding more.
Continue for 18–22 minutes until the rice is tender but still slightly firm (‘al dente’).
6. Finish
Stir the mushrooms back in.
Add the remaining butter and Parmesan cheese.
Season with salt and pepper.
Optional: stir in fresh thyme or rosemary.
7. Serve.
Spoon into bowls.
Garnish with chopped parsley and extra Parmesan.
Serve immediately while still creamy.
✅ Tips for perfect risotto:
Stir gently and often, but not constantly.
The texture should be creamy and slightly loose, not dry.
Don’t rinse the rice — the starch is essential.