Description
It’s rich, it’s creamy and easy to make. For the perfect risotto, you mainly need the right technique. Here is the classic Italian version of this delicious dish.
Ingredients
Scale
- 2 cups (300g) rice (arborio or carnaroli)
- 300g mushrooms
- 2/3 cup (150ml) white wine
- 6 cups (1,5L) chicken stock
- 1 larger shallot or yellow onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 3 tbsp (60g) unsalted butter
- 1 cup (100g) freshly grated parmesan
- 2 tsp thyme
- Salt and pepper to taste
Instructions
- Clean your mushrooms (but don’t wash them with water) and slice them thinly. If you use dried mushrooms, let them soak in warm water for about 30 minutes.
- Heat olive oil in a pot (or a high-sided skillet), add finely diced shallots and cook until translucent. Add sliced garlic.
- In with sliced mushrooms and a knob of butter. Let it sauteé for about 5 minutes. Season with pepper and add thyme.
- Add your rice and stir well. After a minute, pour your white wine into the pot and reduce.
- Start adding small ladles of stock (always just to cover the rice) every few minutes bit by bit and giving it a little stir.
- When the rice is al dente, after about 16 minutes, turn of the heat. Add a nice handful of parmesan cheese and stir to combine.
- Serve with some extra grated parmesan and enjoy!
Notes
Use quality ingredients. Good chicken stock and real parmesan cheese make the difference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings , Amount per serving:
- Calories: 646
- Sugar: 4g
- Sodium: 1831mg
- Fat: 27.5g
- Saturated Fat: 13g
- Carbohydrates: 69.5g
- Fiber: 2.7g
- Protein: 24.1g
- Cholesterol: 50mg