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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Mushroom Mixture
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté for about 5-7 minutes until they are tender and browned. Season with a pinch of salt and black pepper. Remove from skillet and set aside.
- 2
Heat the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but do not let it boil.
Cooking the Risotto
- 3
Sauté Aromatics
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the finely chopped shallots and sauté for about 2-3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute.
- 4
Toast the Rice
Add the Arborio rice to the skillet, stirring frequently for about 2 minutes until the rice is well-coated and slightly toasted.
- 5
Deglaze with Wine
Pour in the dry white wine, stirring continuously until the liquid has mostly evaporated.
- 6
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Incorporate Mushrooms and Cheese
When the rice is nearly done, stir in the sautéed wild mushrooms, the grated Parmesan cheese, and the remaining tablespoon of butter. Mix until everything is well combined.
- 8
Finishing Touches
Remove from heat and stir in the chopped fresh parsley. Adjust seasoning with salt and black pepper to taste.