How To Cook A Perfect Risotto

Ingredients

• 1 cup Arborio Rice (short‑grain, high‑starch rice)
• 5 cups Chicken Stock (kept hot on the stove; can use vegetable stock or hot water in a pinch)
• 2 tablespoons Olive Oil (for sautéing the shallot)
• 1 large Shallot (finely diced)
• 8 ounces Mushrooms (sliced; any variety works (cremini, button, shiitake))
• 2 tablespoons Unsalted Butter (adds richness to the mushroom mixture)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Thyme (leaves only, chopped)
• to taste Salt
• to taste Black Pepper (freshly ground)
• ½ cup Dry White Wine (adds acidity; can substitute with lemon juice)
• ½ cup Parmesan Cheese (freshly grated)

Instructions

1. Warm the Stock

   Pour the chicken stock into a medium saucepan, bring to a gentle boil, then reduce to a low simmer and keep it hot on the stove.

   Time: PT5M

   Temperature: simmer

2. Prep Aromatics

   Finely dice the shallot, slice the mushrooms, mince the garlic, and chop the thyme leaves.

   Time: PT5M

3. Sauté Shallot

   Heat olive oil in the tall pot over medium heat. Add the diced shallot and cook, stirring occasionally, until translucent (about 2‑3 minutes).

   Time: PT3M

   Temperature: medium

4. Cook Mushrooms

   Add the sliced mushrooms and butter to the pot. Cook, stirring, until the mushrooms are soft and have released their moisture, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Add Garlic, Thyme, Salt & Pepper

   Stir in the minced garlic, chopped thyme, a pinch of salt, and freshly ground black pepper. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

6. Toast the Rice

   Add the arborio rice to the pot. Stir continuously for 2 minutes, ensuring each grain is coated with the mushroom‑shallot mixture and lightly toasted.

   Time: PT2M

   Temperature: medium

7. Deglaze with Wine

   Pour in the white wine (or lemon juice) and stir until the liquid is mostly absorbed, about 2 minutes.

   Time: PT2M

   Temperature: medium

8. Gradual Stock Incorporation

   Add a ladleful of hot stock to the rice, stirring constantly until the liquid is almost completely absorbed. Continue adding stock, one ladle at a time, allowing absorption before adding the next. This process takes 15‑20 minutes.

   Time: PT20M

   Temperature: medium

9. Check for Doneness

   Taste a grain of rice; it should be al dente—soft with a slight bite in the center. The risotto should have a creamy, slightly fluid texture that spreads slowly when the spoon is lifted.

   Time: PT1M

10. Finish with Parmesan

    Remove the pot from heat. Stir in the grated Parmesan cheese until fully melted and incorporated. Adjust seasoning with salt and pepper if needed.

    Time: PT2M

11. Serve

    Spoon the risotto onto warmed plates, garnish with a little extra Parmesan or fresh thyme if desired, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

10 g

Fiber

2 g