Mushroom Risotto

Ingredients

• 250 g Carnaroli Rice (special risotto rice, toasted before adding the broth)
• 250 g Button Mushrooms (cleaned, stems removed, cut into small dice)
• 100 ml Dry white wine (deglaze the rice, let it evaporate completely)
• 80 g Parmesan (freshly grated, 3/4 added to the risotto, the rest for garnish)
• 1 Garlic clove (finely minced)
• 1 L Chicken (or vegetable) broth (kept warm during cooking)
• 1 Onion (finely diced)
• 20 g Butter (added at the end of cooking for creaminess)
• 2 cuillères à soupe Olive oil (one tablespoon for the mushrooms, one for the onions)
• au goût Pepper (freshly ground)
• au goût Salt (to season the mushrooms and onions)
• 1 feuille Basil leaves (optional) (to garnish the plates)

Instructions

1. Prepare the vegetables

   Clean the mushrooms with a damp cloth, remove the stems, cut them into 1 cm strips and then dice. Finely mince the onion and chop the garlic.

   Time: PT10M

2. Sauté the mushrooms

   Heat 1 tablespoon of olive oil in the pan. Add the mushrooms, lightly salt and sauté for 5‑6 minutes, stirring regularly. Add the minced garlic and cook for an additional 1 minute.

   Time: PT7M

   Temperature: feu moyen

3. Sauté the onions

   In the same pan, add the second tablespoon of olive oil. Sauté the diced onion over medium heat until translucent, about 4‑5 minutes, without browning.

   Time: PT5M

   Temperature: feu moyen

4. Toast the rice

   Add the Carnaroli rice to the pan and stir to coat each grain with fat. Cook for 3 minutes, stirring constantly, until the grains become slightly translucent.

   Time: PT3M

   Temperature: feu moyen

5. Deglaze with white wine

   Pour in the dry white wine and stir. Let the rice absorb the wine completely, about 2 minutes.

   Time: PT2M

6. Cook the risotto with the broth

   Add a ladle of hot broth, stir over low heat and wait for the liquid to be absorbed. Repeat every 2‑3 minutes, stirring gently, until the rice is creamy and al dente (about 15 minutes).

   Time: PT15M

   Temperature: feu doux

7. Finishing: mushrooms, parmesan and butter

   Stir in the reserved mushrooms, the grated parmesan (about 3/4 of the amount) and the butter. Mix gently until the butter melts and the risotto is creamy.

   Time: PT3M

   Temperature: feu doux

8. Plating

   Serve the risotto in shallow bowls, sprinkle the remaining grated parmesan and garnish with a basil leaf. Let rest for 1 minute before serving.

   Time: PT2M

Nutrition Facts

Calories

415

Protein

12 g

Carbohydrates

50 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Carnaroli Rice: Arborio, Vialone Nano
• Instead of Button Mushrooms: cep mushrooms, shiitake
• Instead of Dry white wine: vegetable broth, dry vermouth
• Instead of Parmesan: Pecorino, Grana Padano
• Instead of Garlic clove: garlic powder
• Instead of Chicken (or vegetable) broth: vegetable broth, water + bouillon cube
• Instead of Onion: shallot
• Instead of Butter: margarine, olive oil
• Instead of Olive oil: sunflower oil
• Instead of Pepper: white pepper

Equipment Needed

• Chef's knife
• Cutting board
• Heavy-bottomed skillet (20-24 cm)
• Ladle
• Wooden spoon
• Cheese grater
• Serving bowl

Critical Steps — Do Not Skip

• Sauté the mushrooms without overcooking
• Make the onions translucent without browning
• Toast the rice correctly
• Deglaze with white wine and let evaporate
• Gradual cooking with the broth
• Incorporate butter and parmesan at the end for creaminess

Chef Tips from the Video

• Use homemade broth for deeper flavor.
• Grate the parmesan just before adding for optimal aroma.
• Add a knob of cold butter at the end for extra gloss.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days. Reheat gently with a splash of broth.

Freezer: Not recommended, the creamy texture deteriorates.

Room temperature: Consume immediately, can sit for up to 1 hour at room temperature.

Make-Ahead Tips

• Prepare the broth ahead of time and keep it warm.
• Cut the mushrooms and onion the day before and store them in the refrigerator.
• The risotto reheats better over low heat with an addition of broth.