Risotto Aux Champignons Et Parmesan Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp cloth and trim stems as needed. Slice larger mushrooms into 5 mm thick pieces; keep smaller ones whole or halved so pieces are uniform.

Heat 1 tbsp olive oil and 2 tbsp butter in a large sauté pan over medium-high heat until butter foams. Add the mushrooms in a single layer (work in batches if necessary) and let them brown undisturbed for 3–4 minutes.

Stir the mushrooms, add minced garlic and thyme, and sauté for another 2 minutes until garlic is fragrant. Season with 1 tsp salt and 1 tsp freshly ground black pepper.

Deglaze the pan with 60 ml dry white wine, increasing heat to bring to a simmer and scraping up browned bits. Cook until wine has mostly evaporated, about 2 minutes. Remove mushrooms from heat and set aside.

Keep 1.0 L of stock hot in a saucepan over low heat for the duration of cooking.

In a heavy-bottomed wide saucepan or sauté pan, heat 1 tbsp olive oil and 30 g (about 2 tbsp) butter over medium heat until butter melts and begins to shimmer.

Add the finely chopped shallot and cook gently, stirring, until translucent but not colored, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 320 g Arborio rice to the pan and toast, stirring, for 1.5–2 minutes until the edges of the grains look translucent. This coats the rice and helps maintain a firm texture.

Pour in 80 ml dry white wine and stir until the liquid is mostly absorbed.

Begin adding hot stock, one ladle (about 100–120 ml) at a time. After each addition, stir frequently until most of the liquid is absorbed but the rice is still a little soupy. Continue this process for about 16–18 minutes total, checking for an al dente texture: creamy but with a slight bite in the center.

When the rice is nearly al dente (after about 16 minutes), stir in the reserved sautéed mushrooms and any accumulated juices. Mix gently to combine and warm the mushrooms through for 1–2 minutes.

Remove the risotto pan from heat. Add 20 g finishing butter and 90 g grated Parmigiano-Reggiano. Stir briskly (mantecatura) for 1 minute to emulsify and create a glossy, creamy texture. If the risotto seems too thick, add 1–2 tbsp hot stock to loosen to desired consistency.

Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Stir in 1 tbsp chopped fresh parsley and 1 tsp lemon zest if using to brighten flavors.

Let the risotto rest for 1 minute, then portion into warmed bowls. Serve immediately with extra grated Parmesan on the side.