Rice-based Italian classic.
- Prep time: 5 minutes.
- Cook time: 20-30 minutes.
- Servings: 4.
- Olive oil.
- 1 shallot.
- 4 cloves of garlic.
- 300g button or crimini mushrooms.
- 400g risotto rice (Arborio, Carnaroli or Vialone Nano).
- ½ cup white wine (optional).
- Mushroom or chicken stock.
- Grated Pecorino or Parmesan cheese.
- Finely mince the shallot and garlic and slice the mushrooms into large pieces.
- Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job.
- Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they’re nicely browned, about 10 minutes or so.
- Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish.
- Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it.
- Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve.
- Robert github.
Recipe tags: italian mushrooms wine rice