🇮🇹Italy
Mushroom Risotto
Creamy arborio rice slowly cooked with mushrooms, stock, and parmesan.
The guided steps focus on ladling, stirring, and texture so home cooks can nail the finish without guessing.
Prep
15 min
Cook
35 min
Servings
4
Difficulty
Medium
5.01 ratings
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1
Cook the mushrooms
Saute the mushrooms until browned and set half aside for finishing.
Optional timer: 8 min
2
Toast the rice
Cook shallot in olive oil, add rice, and stir until the grains look glossy.
Optional timer: 3 min
3
Add stock gradually
Ladle in warm stock a little at a time, stirring often until each addition is absorbed.
Optional timer: 20 min
4
Finish creamy
Fold in parmesan, reserved mushrooms, and a splash more stock for a loose finish.
Optional timer: 2 min
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