Photo coming — honest color until the dish is shot
Mushroom Risotto
45 min Italian 4 servings 🍲 Cozy🧀 Rich & creamy GF
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| Keep the stock at a bare simmer in its own pot | ||||||
| 2 Tbs (28 g) butter | melt | sauté4–5 min until soft | toast2 min, edges translucent | deglazestir until absorbed | ladle & stirstock one ladle at a time, 18–20 min until al dente | mantecareoff heat — beat in for 30 seconds until creamy; rest 2 min |
| 1 (150 g) onion — minced | ||||||
| 1 ½ cup (300 g) arborio rice | ||||||
| ½ cup (120 mL) dry white wine | ||||||
| 4 cup (1 L) chicken or vegetable stock — hot | ||||||
| 1 Tbs (14 g) butter | searhigh heat, undisturbed at first, until browned | |||||
| 10 oz (280 g) cremini mushrooms — sliced | ||||||
| ½ tsp (3 g) salt | ||||||
| ½ cup (45 g) Parmesan — grated | ||||||
Ingredients — tap to check off as you gather
- 2 Tbs (28 g) butter
- 1 (150 g) onion — minced
- 1 ½ cup (300 g) arborio rice
- ½ cup (120 mL) dry white wine
- 4 cup (1 L) chicken or vegetable stock — hot
- 1 Tbs (14 g) butter
- 10 oz (280 g) cremini mushrooms — sliced
- ½ tsp (3 g) salt
- ½ cup (45 g) Parmesan — grated
Steps
- Prep — Keep the stock at a bare simmer in its own pot.
- Melt — 2 Tbs (28 g) butter.
- Sauté (4–5 min until soft) — the melt from step 2, 1 (150 g) onion.
- Toast (2 min, edges translucent) — the sauté from step 3, 1 ½ cup (300 g) arborio rice.
- Deglaze (stir until absorbed) — the toast from step 4, ½ cup (120 mL) dry white wine.
- Ladle & stir (stock one ladle at a time, 18–20 min until al dente) — the deglaze from step 5, 4 cup (1 L) chicken or vegetable stock.
- Sear (high heat, undisturbed at first, until browned) — 1 Tbs (14 g) butter, 10 oz (280 g) cremini mushrooms, ½ tsp (3 g) salt.
- Mantecare (off heat — beat in for 30 seconds until creamy; rest 2 min) — the ladle & stir from step 6, the sear from step 7, ½ cup (45 g) Parmesan.
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