How to Make Mushroom Risotto Better Than Italian Restaurants

By Vincenzo's Plate · 35 min

Ingredients

Instructions

1. Heat 2 tbsp of extra virgin olive oil in a pan over medium heat. Add the sliced mushrooms, season with salt and pepper, stir in some chopped parsley and one ladle of hot vegetable stock. Sauté about 10 minutes, then turn off the heat and set aside.
2. In a large deep pan over medium-high heat, add 4 tbsp of olive oil and the diced onion with a splash of water. Cook 6 to 7 minutes until soft and golden.
3. Add the rice and stir for 2 minutes. Pour in the white wine and stir until it evaporates.
4. Cook the rice according to the packet time (about 16 to 18 minutes for the rice used here), watching the clock from this point.
5. When the rice looks dry, add enough hot stock to just cover it and stir until absorbed.
6. After about 8 minutes, the rice will swell and absorb liquid faster. Stir gently, then add more stock to cover. Keep stirring and adding stock a little at a time, letting each addition absorb before the next.
7. Two minutes before the rice is done, taste for an al dente texture. If still too firm, cook one more minute and taste again. Stir in the cooked mushrooms. Add any remaining stock, or a splash of hot water if none is left, and cook 2 more minutes.
8. About 30 seconds before finishing, season with salt and pepper to taste, stir in more chopped parsley, toss for 10 seconds and turn off the heat.
9. Stir in 2 to 3 tbsp of pecorino and the butter until melted and creamy, toss once more, and taste. Add 1 to 2 handfuls of cheese if desired, and serve hot.

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

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