Mushroom Risotto

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Brown mushrooms in batches over high heat and reserve. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

3. 3

   Soften shallot and garlic, add rice and toast until pearly. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Add wine and let it evaporate.

5. 5

   Stir in hot stock a ladle at a time until rice is al dente. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Fold in mushrooms, cold butter and Parmesan off heat. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.