How to Make CREAMY MUSHROOM RISOTTO Like an Italian

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add 3 tablespoons of extra virgin olive oil.
2. Once the oil has warmed slightly, add the mushrooms, stir them through the oil and let them simmer.
3. Season with a pinch of salt and add half of the chopped parsley, stirring well.
4. Cook for about 15 minutes, stirring every few minutes with a wooden spoon, until the mushrooms are soft and juicy. Set aside off the heat.
5. In a large pot or deep pan over medium-low heat, add the chopped onion and cook, stirring with a wooden spoon, for about 10 minutes until lightly golden.
6. Keep the heat at medium-low. Add the rice to the onions and stir to toast it lightly for about 4 minutes, stirring often.
7. After 3 minutes, add the white wine and stir until it evaporates. Follow the cooking time on the rice packet and taste to check.
8. Add the vegetable stock one ladle at a time, letting each addition reduce before adding the next. Stir constantly and do not increase the heat.
9. A few minutes before the end of the cooking time, add the mushrooms (keeping a small portion aside) and another half ladle of stock. Add more stock as needed and keep stirring.
10. Taste the rice to make sure it is cooked through, then remove from the heat once the texture is right.
11. Immediately stir in the butter and grated Parmigiano Reggiano until both have fully melted, then serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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