Comment préparer

Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot over low heat throughout cooking.

Heat 1 tablespoon of olive oil in a wide, heavy saucepan over medium-high heat. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until browned and their moisture has evaporated. Season lightly with salt, transfer to a plate, and reserve.

Reduce the heat to medium and add the remaining olive oil. Sauté the onion with a pinch of salt for 4 to 5 minutes, until translucent. Add the garlic and cook for 30 seconds, until fragrant.

Stir in the Arborio rice and toast for 2 minutes, coating each grain in oil until the edges look translucent and the rice smells lightly nutty.

Pour in the white wine and simmer for 2 to 3 minutes, stirring, until almost completely absorbed and the sharp alcohol aroma has softened.

Add one ladleful of hot stock, about 150 ml, and simmer gently, stirring often, until nearly absorbed. Continue adding stock one ladleful at a time for 18 to 22 minutes, stirring frequently, until the rice is creamy and tender but still has a slight al dente center.

Creamy risotto being stirred in a saucepan

Image générée par IA

Stir in the cooked mushrooms, then remove the pan from the heat. Add the butter and Parmesan and stir vigorously until glossy and emulsified. Cover and rest for 2 minutes.

Taste and adjust the salt and pepper. Stir in the parsley, then serve immediately in warmed bowls with a final sprinkle of Parmesan.

Bowl of creamy mushroom risotto with Parmesan and parsley

Image générée par IA

Pourquoi cette recette fonctionne

Toasting the rice develops a nutty base, while gradual additions of hot stock release starch and create risotto’s characteristic creamy texture without cream. Sautéed mushrooms add savory depth and a meaty bite.

Conservation et réchauffage

Comment la conserver

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days.

Comment la réchauffer

Reheat gently in a saucepan over medium-low heat with a splash of stock or water, stirring frequently until steaming hot. The texture will be softer than freshly made risotto.