Mushroom Risotto
Slow cooking, patience, and comfort in a bowl.
⏱ 40 min· medium· serves 2–4
pourquoi j’aime ça
“J’aime le moment where you just stir and everything becomes creamy.”
ingredients
What you’ll need
- ·Arborio rice
- ·Mixed mushrooms
- ·Shallot or onion
- ·Warm vegetable stock
- ·Butter, parmesan
method
How I make it
- 1.
Soften the onion in butter, then toast the rice for a minute.
- 2.
Add stock one ladle at a time, stirring gently.
- 3.
Fold in the sautéed mushrooms toward the end.
- 4.
Finish off the heat with cold butter and parmesan — mantecatura.
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