Creamy Mushroom Risotto

Risotto

• 1.5 cups 1 1/2 cups Arborio rice
• 5-6 cups 5-6 cups vegetable or chicken broth, warmed, kept warm in a separate pot
• 0.5 cup 1/2 cup dry white wine
• 1 1 medium shallot, finely diced, finely diced
• 4 tablespoons 2 tablespoons unsalted butter, divided (plus 2 tbsp cold for finishing), 2 tbsp for cooking, 2 tbsp cold for finishing
• 1 tablespoon 1 tablespoon olive oil
• 0.75 cup 3/4 cup finely grated Parmesan cheese, finely grated
• Kosher salt and white pepper to taste, to taste

Mushrooms

• 8 oz 8 oz cremini mushrooms, sliced, sliced 1/4-inch thick
• 4 oz 4 oz shiitake mushrooms, stems removed and sliced, stems removed, sliced
• 2 tablespoons 2 tablespoons unsalted butter
• 2 cloves 2 cloves garlic, minced, minced
• 1 teaspoon 1 teaspoon fresh thyme leaves
• 1 teaspoon 1 teaspoon truffle oil (optional)(optional)

Mushrooms

1. 1
   3-4 minutes

   Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced cremini and shiitake mushrooms in a single layer — work in batches if needed. Cook without stirring for 3-4 minutes until golden brown on the bottom.

   Note:Do not crowd the pan or stir too early. Mushrooms need undisturbed contact with the hot pan to brown properly.

2. 2
   2-3 minutes

   Stir and cook for another 2-3 minutes until browned on all sides. Add the garlic and thyme, cook 30 seconds until fragrant, and season with salt and pepper. Transfer to a plate and set aside.

Risotto

1. 3
   Low simmer

   Warm the broth in a saucepan over low heat and keep it at a gentle simmer. Having warm broth is essential — cold broth shocks the rice and slows cooking.

2. 4
   2 minutes

   In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the diced shallot and cook until softened and translucent, about 2 minutes.

3. 5
   2 minutes

   Add the Arborio rice and stir to coat each grain in the butter. Toast the rice, stirring frequently, for 2 minutes until the edges become slightly translucent and you can smell a nutty aroma.

   Note:Toasting is a crucial step — it sets up the rice to absorb liquid properly and adds flavor.

4. 6
   1 minute

   Pour in the white wine and stir constantly until it is almost completely absorbed, about 1 minute. The pan will sizzle and the sharp alcohol smell will cook off.

5. 7
   18-20 minutes

   Begin adding the warm broth one ladleful (about 3/4 cup) at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for 18-20 minutes until the rice is creamy and al dente — tender with a slight bite in the center.

   Note:You may not need all the broth, or you may need a little more. The risotto is done when it flows like lava when you tilt the pot, and the rice is cooked but still has a subtle firmness.

6. 8
   30 seconds

   Remove the pot from heat. Add the 2 tablespoons of cold butter and the grated Parmesan. Stir vigorously for 30 seconds — this is the mantecatura step that creates the signature creamy, glossy finish.

   Note:The cold butter and off-heat stirring are essential. They emulsify into the starch for maximum creaminess without becoming greasy.

7. 9

   Fold in the sauteed mushrooms and any juices from the plate. Season with salt and white pepper. If the risotto is too thick, stir in a splash more warm broth — it should spread slowly when spooned onto a plate, not hold its shape in a mound.

8. 10

   Serve immediately in warmed bowls, topped with a drizzle of truffle oil if using, a few extra thyme leaves, and shaved Parmesan. Risotto waits for no one — it begins to set as it cools.