Italian Recipes in 30 Minutes: Shower Time Included
Big Mamma
£25, White Lion Publishing
This Creamy Risotto is a Must-Try
This mushroom risotto will win everyone over
Simple, creamy and absolutely delicious, this is a recipe we keep in rotation whatever the weather.
Ingredients
- 420g Carnaroli, Vialone Nano, Roma or Baldo rice (avoid precooked rice)
- 140g butter
- 120g Parmigiano reggiano, grated
- 1 shallot, chopped
- 500g button mushrooms
- 50ml white wine
- 800ml vegetable stock
- 1 bunch thyme
- Salt
- Pepper
Method
Quarter the mushrooms and sauté them in a frying pan with 20g of butter and the thyme until golden brown. Set aside, reserving a small handful as your garnish.
Soften the shallot in a deep saucepan or casserole dish with 20g of butter then add the rice. Toast the rice for two to three minutes, stirring continuously (stay focused, nobody likes burned rice).
Deglaze the pan with the white wine. Once the wine has evaporated, add half the sautéed mushrooms and a pinch of salt. Pour in 200ml of vegetable stock and stir. Repeat this at least three times, whenever the liquid evaporates. The rice should cook in the saucepan for around 15–17 minutes, without ever burning or drying. Continue stirring throughout, otherwise you'll end up wasting good wine without any risotto. Take the remaining sautéed mushrooms, blend them with a little stock (or, in its absence, hot water) to obtain a smooth purée.
Taste the rice and, if it’s ready, switch off the heat, add the Parmigiano, the mushroom purée and the remaining butter. Cover the risotto with a tea towel for one-and-a-half minutes.
The big moment has come: remove the tea towel and stir the rice. Plate up the risotto, adding a quartered mushroom to each serving as a garnish. If you truly love your guests, or just want to show off, now’s the time to complete the garnish with some shaved truffle. After all, they deserve it!
