Mushroom Risotto
A creamy risotto without cream: toasted Arborio rice, broth added ladle by ladle, golden mushrooms, and Parmesan.
Risotto is a dish of patience rather than difficulty: hot broth is added ladle by ladle while stirring so the rice releases its starch. This is what makes it creamy, without a single drop of cream. Browning the mushrooms separately keeps their flavor and texture.
VegetarianGluten-freeHalal
Step-by-step method
0 / 5 steps done-
Heat 1 tablespoon of olive oil in the sauté pan and brown the mushrooms for 6 minutes over high heat. Salt them and set aside. Keep the broth hot in a saucepan.
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In the same sauté pan, sweat the onion in the remaining oil for 3 minutes, add the garlic then the rice, and stir for 2 minutes until the grains become translucent.
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Pour in a ladle of broth and stir until absorbed. Continue ladle by ladle, stirring often, for about 18 minutes, until the rice is tender but still slightly firm.
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Add the mushrooms, then, off the heat, the cold butter and Parmesan. Stir vigorously, cover, and let rest for 2 minutes.
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Season with pepper, sprinkle with parsley, and serve immediately in warm bowls.
Nutrition 510 kcal
of which sugars 3 g • of which saturated 8,5 g
Per serving, approximate values.
Allergens
Milk
Always check the labels of the products you buy.
Tips and variations
- With porcini: soak 20 g of dried porcini mushrooms, add them to the fresh mushrooms, and use their filtered soaking liquid in the broth.
- With wine: deglaze the toasted rice with 100 ml of dry white wine before the first ladle of broth.
- With pumpkin: replace the mushrooms with 400 g of finely diced pumpkin.
Storing and reheating
Risotto is best eaten immediately. Leftovers can be kept for 2 days in the refrigerator: form them into patties and pan-fry them, or make arancini.
Equipment
Deep sauté pan, saucepan for the broth, ladle, wooden spoon
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Questions
Which rice is best for risotto?
A short-grain Italian rice rich in starch: Arborio, Carnaroli, or Vialone Nano. Carnaroli holds its shape a bit better during cooking.
How do you know when it's done?
The grain should be tender with a slightly firm center (al dente), and the risotto should ripple when you shake the pan.
Cook it with the Mescola app
A timer for every step, servings for your household, and the missing ingredients sent to your grocery list.
Coming soon on iOS and Android
