Mushroom Risotto

Ingredients

• 150 g Marron mushrooms (cut into quarters or halves depending on size)
• 150 g Pleurotus mushrooms (torn or cut into strips)
• 150 g Shiitake mushrooms (caps only, sliced; discard fibrous stems)
• 320 g Carnaroli or Arborio rice (dry and unwashed; 80g per person)
• 1.2 L Vegetable broth (kept hot)
• 1 Onion (finely chopped)
• 2 cloves Garlic (minced)
• 100 ml Dry white wine (discreet, no wood aging)
• 30 g Unsalted butter (cold, cut into cubes)
• 40 g Parmesan cheese (freshly grated, plus extra shavings for garnish)
• Fresh thyme (leaves for cooking and sprigs for garnish)
• Olive oil (for sautéing and finishing)
• Salt (to taste)
• Black pepper (freshly ground, to taste)

Steps

1. 1

   Prepare the mushrooms: cut the Marron into quarters or halves; tear or slice the Pleurotus into strips; slice the Shiitake caps (discard the fibrous stems).

2. 2

   Heat a large non-stick skillet over high heat until it begins to smoke slightly. Add one variety of mushroom at a time without any fat. Sauté, stirring or shaking the pan, until they are browned and their water has evaporated.

3. 3

   Once browned, season the mushrooms with a pinch of salt and a drizzle of olive oil. Remove from the pan and set aside. Repeat this process for each type of mushroom separately.

4. 4

   In a separate pot or Dutch oven, sauté the finely chopped onion in a bit of olive oil with a pinch of salt over medium heat until translucent.

5. 5

   Add the minced garlic and fresh thyme leaves to the onion. Sauté for about 30 seconds until fragrant, stirring constantly.

6. 6

   Add the dry, unwashed rice to the pot. Toast the rice for about 2 minutes, stirring continuously to ensure every grain is coated in oil and becomes slightly translucent at the edges.

7. 7

   Pour in the white wine and cook, stirring, until the alcohol has completely evaporated and the liquid is absorbed.

8. 8

   Begin adding the hot vegetable broth one ladle at a time. Stir slowly and constantly. Wait for the broth to be almost entirely absorbed before adding the next ladle. Continue this process for 15-20 minutes.

9. 9

   When adding the final ladle of broth, stir in three-quarters of the reserved sautéed mushrooms. Cook for another 2 to 3 minutes until the rice is al dente and the consistency is creamy but not dry.

10. 10

    Turn off the heat and let the risotto rest for exactly one minute.

11. 11

    Perform the 'mantecatura': add the cold butter cubes and the freshly grated Parmesan cheese. Stir vigorously to emulsify the fats, creating a glossy and creamy texture.

12. 12

    Divide the risotto among four plates. Garnish with the remaining mushrooms, Parmesan shavings, freshly ground black pepper, and a sprig of thyme. Serve immediately.

Notes

Do not wash the rice, as the surface starch is essential for the risotto's creaminess. Ensure the broth is kept at a simmer throughout the process so it doesn't lower the temperature of the rice when added. For the best flavor, use high-quality Parmesan and grate it yourself just before using.

Nutrition per serving

• main dish
• vegetarian
• risotto
• mushrooms
• Italian
• dinner
• restaurant-quality