How to make it
8 steps. Take it one step at a time.
Bring the vegetable broth
In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
Heat half the olive oil
Heat half the olive oil in a large skillet or heavy-bottomed pot. Add the sliced mushrooms and sauté until browned and their liquid has evaporated. Remove from the pan and set aside.
8 minHeat the remaining oil
In the same skillet, heat the remaining oil. Add the chopped shallots and cook until translucent. Stir in the minced garlic and cook for another minute until fragrant.
4 minAdd the Arborio rice
Add the Arborio rice to the skillet. Stir constantly for 2-3 minutes to toast the grains until they are translucent at the edges.
3 minPour in the white wine
Pour in the white wine to deglaze the pan. Stir until the wine is completely absorbed by the rice.
2 minBegin adding the warm broth, one ladle
Begin adding the warm broth, one ladle at a time. Stir frequently, allowing each ladle to be absorbed before adding the next. Continue this process until the rice is tender but still has a slight bite (al dente).
20 minStir the cooked mushrooms back
Stir the cooked mushrooms back into the risotto. Remove from heat.
Vigorously stir in the cold butter, grated Parmesan cheese, and fresh parsley
Vigorously stir in the cold butter, grated Parmesan cheese, and fresh parsley. Season with salt and black pepper to taste. Serve immediately.
A little kitchen wisdom
Always use a starchy short-grain rice like Arborio or Carnaroli to achieve that signature creamy texture. Keep your vegetable broth simmering on a low flame while cooking; adding cold broth to the pan will shock the rice and stop the cooking process.
