Mushroom and Parmesan Risotto
Risotto is patience turned into elegance. Sautéed mushrooms, creamy rice and good Parmesan: the perfect trio for a winter evening.
Step by step preparation
Keep the stock warm in a separate pan over low heat throughout the entire process — cold stock added to the rice will ruin the texture.
In a wide, heavy-bottomed pan, melt half the butter over medium heat. Sauté the onion and garlic for 5 minutes, stirring, until translucent but not browned.
Increase to medium-high heat, add the mushrooms and sauté uncovered for 6-8 minutes until golden and all moisture has evaporated.
Add the rice and toast it, stirring constantly, for 2 minutes until the grains are translucent at the edges. This step seals the starch and is key to the final texture.
Pour in the white wine all at once and stir until completely absorbed. The alcohol must evaporate before adding the stock.
Add the hot stock one ladle at a time, stirring continuously and waiting until each addition is fully absorbed before adding the next. Repeat for 18-20 minutes until the rice is al dente: tender but with a slight bite.
Off the heat, add the Parmesan and remaining butter. Stir vigorously for 1 minute to create a creamy, silky texture — this is the mantecatura, the secret of perfect risotto. Adjust seasoning, scatter parsley and serve immediately.