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Mushrooms browned separately to stay firm, rice toasted and slowly simmered with hot broth, and a pat of butter with Parmesan at the end.
A great mushroom risotto comes down to one simple trick: brown the mushrooms first in the sauté pan, then set them aside on a plate while the rice cooks.
The result: the rice cooks in the mushroom pan drippings, and the mushrooms stay golden and tender instead of boiling in the broth.
Slice the mushrooms. In the hot sauté pan with the oil, brown them for 8 minutes over high heat with the minced garlic. Season with salt and pepper, sprinkle with parsley, and set aside on a plate.
In the same sauté pan, melt half the butter and sweat the finely chopped onion. Stir in the rice and cook for 2 to 3 minutes, stirring until the edges of the grains turn translucent.
Ladle in some hot broth and stir gently. As soon as it is absorbed, add the next ladleful. Simmer for about 18 minutes at a gentle simmer.
Off the heat, stir in the remaining cold butter, the Parmesan and two-thirds of the mushrooms. Cover for 2 minutes, then serve with the rest of the mushrooms on top.
Check off every step to serve silky, creamy risotto.
If you have leftovers, keep them for 2 days in the fridge and shape them into patties or breaded arancini balls to fry in a skillet.
Du Carnaroli ou de l'Arborio : leurs grains ronds libèrent l'amidon tout en restant fermes à cœur.
Non : remue régulièrement après chaque louche pour qu'il n'attache pas et libère son crémeux, sans t'épuiser.
Par un fromage italien sans présure animale ou 2 cuillères de mascarpone avec une pointe de levure maltée.
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