Mushroom Risotto

Foundations Referenced

• → Chicken Stock — kept warm on the stove

Ingredients

• 1.5 cups Arborio or Carnaroli rice
• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 shallot, brunoise
• 1/2 cup dry white wine
• 5 cups chicken stock (→ foundation), kept warm
• 1/2 cup grated Parmesan
• 2 tbsp cold butter
• 1 tbsp fresh thyme
• Salt, pepper
• Truffle oil (optional)

Method

1. Mushrooms: Sauté in batches over high heat until deeply golden (5 min per batch). Set aside.
2. Toast rice: Sauté shallot in 1 tbsp butter 2 min. Add rice, toast 2 min until edges are translucent.
3. Wine: Add wine, stir until absorbed.
4. Stock: Add warm stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Total: 18–20 min.
5. Mantecatura: When rice is al dente (creamy but with a slight bite), remove from heat. Fold in mushrooms, Parmesan, and cold butter. This final step — the mantecatura — creates the signature creaminess.
6. Serve immediately. Drizzle truffle oil if using.

What You're Practicing

• Risotto technique: gradual stock addition develops starch for creaminess without cream
• Mantecatura: finishing with fat and cheese off heat
• Mushroom cookery: don't crowd, let moisture evaporate before browning