Classic Mushroom Risotto

Instructions

Step 1: Sweat the aromatics

Heat olive oil and 30 g butter in a heavy-bottomed pan over medium heat. Add shallots and a pinch of salt. Cook 5-7 min until translucent but not browned. Add garlic and cook 30 seconds more.

Do not let the garlic color — bitter garlic will haunt the whole dish.

Step 2: Toast the rice

Add the rice and stir constantly for 2 minutes until the grains turn translucent at the edges. This step seals the starch and gives the final risotto its signature bite (al dente).

Step 3: Deglaze with wine

Pour in the wine and stir until almost fully absorbed. The alcohol cooks off and leaves a subtle acidity that balances the richness.

Step 4: Add broth gradually

Add warm broth one ladle at a time, stirring frequently. Wait until each addition is almost absorbed before adding the next. Continue for 18-20 minutes until the rice is al dente.

Keep the broth at a gentle simmer in a separate pot. Cold broth shocks the rice and breaks the emulsion.

Step 5: Mantecatura (finish)

Off the heat, beat in the remaining cold butter and the Parmigiano vigorously. This step emulsifies the fats into the starch and creates the signature glossy, flowing texture (all’onda). Rest 2 minutes before serving.

The risotto should flow like lava when plated. If it sits in a stiff pile, you overcooked it.