italianCreamy Mushroom Risotto
Arborio rice cooked slowly in hot broth with browned mushrooms, finished with cold butter and Parmesan.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Broth
5 minutesLow heatHeat the broth in a separate pot and keep it just below a simmer.
Success cueSmall bubbles appear at the edge but it does not boil.
- 02
Mushrooms
7 minutesHigh heatMelt 20 g of the butter over high heat and cook the sliced mushrooms for 6 to 8 minutes without crowding the pan. Season and set aside.
Success cueThe mushrooms are deeply browned and their liquid has evaporated.
- 03
Base
5 minutesMedium heatLower the heat to medium, melt 15 g of the butter and cook the finely diced onion for 5 minutes. Add the minced garlic and thyme and stir for 30 seconds.
Success cueThe onion is soft and translucent, not brown.
- 04
Toasting
2 minutesMedium heatAdd the rice and stir for 2 minutes.
Success cueThe edges of the grains look translucent.
- 05
Cooking
19 minutesGentle simmerAdd the hot broth one ladle at a time, stirring often and waiting until each ladle is almost absorbed, for 18 to 20 minutes.
Success cueThe rice is tender with a slight bite and the risotto flows slowly when shaken.
- 06
Mushrooms
1 minuteMedium heatStir in the mushrooms and cook for 1 more minute.
Success cueThe mushrooms are hot and mixed through.
- 07
Finish
2 minutesTake the pot off the heat and beat in the remaining 25 g of cold butter and the grated Parmesan. Rest for 1 minute before serving.
Success cueThe risotto is glossy and creamy.
Cooking tips
The final mantecatura (beating in ice-cold butter off-heat) creates the famous wave-like glossy ripple.
- • Keep broth warm in a separate pot
- • Stir gently to release rice starch into cream
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 535
- Protein
- 17.7g
- Carbs
- 75.4g
- Fat
- 18.4g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Celery
Compound ingredients vary by product; check labels and possible cross-contact.
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