4.7 · community

15m

35m

Med

520

Mushrooms — mixed, thick-sliced

Shallot — minced

Vegetable Stock — kept hot

Sear all the mushrooms hard in oil until browned and squeaky-edged, 6–8 minutes. Set aside with the thyme leaves.

Soften the shallot in butter, toast the rice 2 minutes until the edges turn glassy, then pour in the wine and stir until absorbed.

Add hot stock a ladle at a time, stirring, waiting for each to absorb — about 18–20 minutes until al dente and flowing.

Off the heat, beat in the remaining butter, parmesan, and the mushrooms. Rest one minute, then serve immediately.

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.

Crusty bread or buttered rice

A sharp green salad

Roasted seasonal vegetables

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