Mushroom Risotto

Steps

1. Bring the stock to a simmer in a small pot and keep it there. Cold stock poured onto hot rice stops the cooking and the grains finish unevenly.

   5 min

2. Fry the sliced mushrooms in the butter and the first spoon of oil over high heat until all their water has gone and the edges are brown, about 8 minutes. Salt them at the end and set them aside.

   8 min

3. In the same pan, soften the finely chopped onion in the second spoon of oil over low heat for 5 minutes, then add the grated garlic for 30 seconds.

   6 min

4. Add the dry rice and stir it for 2 minutes, until the grains look glassy at the edges and still white in the middle.

   2 min

5. Pour in the wine and stir until the pan is almost dry again.

   2 min

6. Add the hot stock one ladle at a time, stirring often, and only add the next ladle when the pan is nearly dry. Keep this going for 18 minutes.

   18 min

7. Taste a grain. It should be soft with a firm centre. Stir the mushrooms back in.

   1 min

8. Take the pan off the heat, beat in the cold butter and the grated parmesan hard for a minute and grind pepper over. This beating is what makes risotto creamy — no cream is added.

   2 min

9. Serve it at once with the parsley on top. Risotto stiffens as it stands.

   1 min

Serving suggestion

Grate a little more parmesan at the table.

Storage

Two days in the fridge. Reheat it in a pan with a splash of stock, never dry.

Notes

Arborio or carnaroli only. Long-grain rice holds no starch and will never go creamy.