Arborio rice coaxed to creaminess one ladle at a time, loaded with seared mushrooms and finished with butter and parmesan.
What you need
Ingredients
Servings
4
320 g
🍚 Arborio Rice ›
400 g
🍄 Mushrooms ›
mixed, thick-sliced
100 g
🍄 Shiitake Mushrooms ›
1
🧅 Shallot ›
minced
120 ml
🥂 White Wine ›
1.2 l
🍲 Vegetable Stock ›
kept hot
60 g
🧈 Butter ›
60 g
🧀 Parmesan ›
2 sprigs
🌿 Thyme ›
2 tbsp
🫒 Olive Oil ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
35m
Cook
50m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Mushrooms — mixed, thick-sliced
Shallot — minced
Vegetable Stock — kept hot
4 steps
Method
1
Sear all the mushrooms hard in oil until browned and squeaky-edged, 6–8 minutes. Set aside with the thyme leaves.
💡
Mushrooms release water before they brown. Keep the heat up and wait it out — grey mushrooms make grey risotto.
Learn the technique ›
2
Soften the shallot in butter, toast the rice 2 minutes until the edges turn glassy, then pour in the wine and stir until absorbed.
3
Add hot stock a ladle at a time, stirring, waiting for each to absorb — about 18–20 minutes until al dente and flowing.
💡
Risotto should spread lazily when plated — "all'onda," like a wave. Stiff risotto is rice with regrets.
4
Off the heat, beat in the remaining butter, parmesan, and the mushrooms. Rest one minute, then serve immediately.
Learn the technique ›
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
The white you stirred in — or a nutty Soave.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.