Equipment
Ingredients
Broth Base
- 1200 ml low-sodium vegetable broth, hot
Mushroom Sauté
- 15 ml extra virgin olive oil
- 15 g unsalted butter
- 300 g cremini mushrooms, cleaned and sliced
- 2 garlic, minced
- 2 g fresh thyme, leaves picked from stems
Risotto Base
- 15 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 300 g arborio rice
- 120 ml dry white wine
Finishing
- 30 g unsalted butter, cold and cubed
- 60 g vegetarian parmesan cheese, freshly grated
- kosher salt
- 2 g black pepper, freshly cracked
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Pour the vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat at around 90°C/195°F. Keep it warm over low heat throughout the cooking process.
In a heavy-bottomed wide pot, heat 15ml of olive oil and 15g of butter over medium-high heat. Add the sliced mushrooms using a chef's knife and cutting board to prepare them. Sauté until beautifully browned and their moisture has evaporated, about 7 minutes. Stir in the minced garlic and thyme for the final minute, then remove the mixture from the pot and set aside.
Lower the heat to medium. Add the remaining 15ml of olive oil to the same pot. Add the finely diced yellow onion and cook until translucent and softened without taking on color, about 5 minutes.
Add the arborio rice to the onions. Stir continuously with a wooden spoon to toast the grains until the edges become slightly translucent and emit a nutty aroma, about 2 minutes.
Pour the dry white wine into the pot to deglaze it. Stir constantly until the wine is almost completely absorbed by the rice and the sharp alcohol aroma has cooked off.
Begin adding the warm broth using a ladle, about 150ml at a time. Stir frequently, allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process until the rice is creamy but retains a slight bite in the center, about 20 minutes.
Remove the pot entirely from the heat. Vigorously stir in the cold cubed butter, grated vegetarian parmesan, and the reserved cooked mushrooms until emulsified into a rich, glossy sauce. Season with kosher salt and black pepper to taste.
Let the risotto rest undisturbed for 2 minutes to allow the starches to relax. Divide into warm shallow bowls, garnish with chopped parsley, and serve immediately.
Chef's Notes
- Always use hot broth. Adding cold liquid drops the temperature of the pot, halting the cooking process and negatively affecting the release of creamy starches.
- The toasting phase (tostatura) is critical. Heating the dry grains seals their exterior so they remain intact while releasing starch smoothly during the slow cooking process.
- Mantecatura is the final step of vigorously beating cold fat into the off-heat risotto. The severe temperature contrast and physical agitation are the secrets to an authentic, restaurant-quality emulsion.
- Properly cooked risotto should flow off the spoon like lava (all onda). If it stands up stiffly on the plate or holds its shape like a mold, it needs another splash of warm liquid.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Reheating: Reheat gently on the stove over low heat. Add a generous splash of water or vegetable broth and stir constantly to restore the original creamy texture.
