Mushroom Risotto

Let's cook

1. 1

   Brown the mushrooms separately

   Fry the mushrooms in the olive oil over high heat in two batches, undisturbed for 3 minutes per batch, until deeply browned. Season and set aside.

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   Mushrooms added raw to the risotto release water and steam everything. Brown them first, always.

2. 2

   Keep the stock hot

   Hold the stock at a bare simmer in a separate pan. Cold stock added to the rice stops the cooking and gives an uneven, chalky result.

3. 3

   Toast the rice

   Soften the onion in 2 tbsp butter for 5 minutes, add the garlic, then the rice. Stir for 2 minutes until the grains turn translucent at the edges with a white dot at the centre.

4. 4

   Deglaze

   Add the wine and stir until it has fully absorbed.

5. 5

   Add stock a ladle at a time

   Add one ladle of hot stock, stir until almost fully absorbed, then add the next. Keep going for 18–20 minutes. The rice should be tender with a slight bite at the core.

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   Stir often but not frantically. The friction between grains is what releases the starch that makes it creamy.

6. 6

   Mantecare

   Off the heat, beat in the remaining butter and the parmesan vigorously. Fold in the mushrooms and thyme, cover, and rest 2 minutes before serving.

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