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