Mushroom Risotto
Creamy, earthy, and pure comfort in a bowl. Good risotto takes patience — but honestly? Those 30 minutes of stirring are basically meditation. And the result is so worth it.
Main Dish · Prep 10 min · Cook 30 min · Serves 4 · Medium · By Tina · Published
Ingredients
- 300 g arborio rice
- 400 g mixed mushrooms, sliced
- 1 L vegetable stock, warm
- 150 ml white wine, dry
- 80 g parmesan, grated
- 40 g butter
- 1 large shallot, finely diced
- 3 sprigs fresh thyme
The Art of Stirring
I know, I know — risotto has a reputation for being fussy. But here's the truth: it's just rice, broth, and patience. That's it. The stirring is actually kind of relaxing once you get into it.
And the payoff? Chef's kiss. Creamy, velvety, with those earthy mushrooms in every bite.
How to Make It
Sauté the mushrooms in butter until golden and all the moisture evaporates — don't crowd the pan. Set aside.
In the same pan, cook the shallot until soft, add the rice, and stir for a minute until the grains are toasted and translucent at the edges. Splash in the wine and stir until absorbed.
Now the meditation begins: add warm stock one ladle at a time, stirring until each addition is absorbed before adding the next. This takes about 18-20 minutes.
When the rice is creamy but still has a gentle bite, fold in the mushrooms, parmesan, a knob of butter, and fresh thyme. Season generously.
Tina's Tips
- Keep the stock warm in a separate pot — cold stock shocks the rice and slows cooking
- Use a mix of mushrooms for the best flavor — cremini, shiitake, oyster
- A truffle oil drizzle at the end takes this to another galaxy
- Leftover risotto? Shape into balls, bread, and fry — arancini!
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