Gastronomy |

Delicious Risotto in Just 10 Steps

It’s not easy to make a good risotto, and there’s no one-size-fits-all approach to getting it right. You can make it in a thousand different ways, but today the recipe we’re going to share is how we like to do things. It’s simple and we’re going to give you step-by-step instructions to cover all the bases. Aprons at the ready!

Ingredients

  • 140 g (5 oz) Carnaroli or Arborio rice
  • 900 ml (3¼ cups) vegetable broth
  • 25 g (0.8 oz) dried porcini or other mushrooms
  • 250 g (8 oz) assorted fresh mushrooms
  • 1 onion
  • 50 ml (¼ cup) white wine
  • 35 g (2½ tbsp) butter
  • 50 g (1.75 oz) stracciatella di bufala cheese
  • 50 g (1.75 oz) Parmesan cheese
  • Extra virgin olive oil
  • Salt
  • Black pepper

Instructions

  • Time: 30 minutes
  • For two
  • Dificult: Intermediate

Step 1

For this recipe, you can use whichever mushrooms you like most and they can be dried, fresh, or a combination of both, although bear in mind that if they’re dried you can buy them at any time of year. If using dried mushrooms, first soak them in a bowl with a little vegetable broth and then chop them once rehydrated.

Step 2

Clean, slice, and sauté the fresh mushrooms in a little oil in a frying pan over low heat until they are browned, and then set aside.

Step 3:

Dice the onion and fry it in a deep pan. Use very low heat for soft, translucent onion, or medium heat to make it more caramelized.

Step 4

Bring the broth to a boil as it will need to be boiling when you begin to use it.

Step 5

Add the rice to the pan with fried onion. Toast the grains slightly; you’ll know they’re ready when they’re hot to the touch.

Step 6

Add the wine and stir constantly as it evaporates.

Step 7

This is when the cooking time becomes very important. It will start as soon as you add the first ladleful of broth, and bear in mind that it will depend on the type of rice you’re using: around 16 minutes for Arborio rice and 18 minutes for Carnaroli. Begin adding the hot broth one ladleful at a time, allowing each one to be absorbed before adding more so that the rice is never covered. Stir at regular intervals to ensure the rice doesn’t stick to the bottom of the pan.

Step 8

After 5 minutes of cooking, add the sautéed mushrooms you set aside and the chopped soaked mushrooms. If the broth you soaked the mushrooms in doesn’t have any dirt in it, you can add that, too.

Step 9

When there is just one minute of cooking time left, remove the pan from heat and add the butter in cubes and both types of cheese. Stir until all the ingredients are perfectly blended together. Remember that it’s important for the risotto to still have a little broth left so that it stays creamy.

Step 10

Allow the risotto rest in the pan for a couple of minutes and then serve with grated cheese on top.

So, that’s how you can make a delicious mushroom risotto in just 10 steps. We hope you liked it and, of course, we want to know how it turns out for you! And, we almost forgot something very important: the wine. We recommend pairing this dish with Jean Leon Vinya Gigi Chardonnay, an oak-aged 100% Chardonnay that will be the ideal match for the creamy rice. You’ll see that they make the perfect pair!