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Restaurants›La Petite Maison (LPM) Doha›Risotto With Seasonal Mushrooms And Parmesan Recipe

Risotto With Seasonal Mushrooms And Parmesan Recipe

Name: La Petite Maison (LPM) Dohas Risotto With Seasonal Mushrooms And Parmesan Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups arborio rice; 5 cups low-sodium chicken or vegetable stock; 1 cup dry white wine; 1 unit shallot, finely minced; 1 unit garlic clove, minced; 3 tbs unsalted butter; 2 tbs olive oil; 3 tbs freshly grated Parmigiano-Reggiano; 2 tbs fresh parsley, chopped; 1 tsp salt; 0.5 tsp freshly ground black pepper; 12 oz mixed seasonal mushrooms (e.g., cremini, shiitake, chanterelle), cleaned and sliced; 1 unit shallot, thinly sliced; 1 unit garlic clove, thinly sliced; 1 tbs unsalted butter; 1 tbs olive oil; 1 tsp fresh thyme leaves; 1 tbs dry sherry or a splash of extra white wine (optional); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs extra butter (to finish, optional); 2 tbs extra grated Parmigiano-Reggiano for serving; 0.5 tsp lemon zest (optional, for brightness)

Inspired by La Petite Maison (LPM) Doha

Time45m

Serves4

Make Risotto With Seasonal Mushrooms And Parmesan Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Risotto Base

1 1/2 cups arborio rice

5 cups low-sodium chicken or vegetable stock

1 cup dry white wine

1 unit shallot, finely minced

1 unit garlic clove, minced

3 tbs Unsalted butter

2 tbs olive oil

3 tbs freshly grated Parmigiano-Reggiano

2 tbs Fresh parsley, chopped

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Seasonal Mushrooms

12 oz mixed seasonal mushrooms (e.g., cremini, shiitake, chanterelle), cleaned and sliced

1 unit shallot, thinly sliced

1 unit garlic clove, thinly sliced

1 tbs Unsalted butter

1 tbs olive oil

1 tsp fresh thyme leaves

1 tbs dry sherry or a splash of extra white wine (optional)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finishing

1 tbs extra butter (to finish, optional)

2 tbs extra grated Parmigiano-Reggiano for serving

1/2 tsp lemon zest (optional, for brightness)

Method

Seasonal Mushrooms

Prepare mushrooms

Wipe mushrooms with a damp cloth to remove dirt. Trim stems and slice mushrooms into 1/4-inch to 1/2-inch pieces so they cook evenly.

Sauté

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the sliced shallot and sauté 1–2 minutes until translucent. Add the sliced garlic and cook 30 seconds until aromatic.

Add the mushrooms in a single layer (work in batches if necessary). Let them sit without stirring for 2–3 minutes to develop color, then stir and continue to cook 3–4 minutes until browned and any released liquid has mostly evaporated.

Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the thyme leaves. If using, add 1 tablespoon sherry or white wine and cook 1 minute more to deglaze and reduce. Taste and adjust seasoning. Keep mushrooms warm off heat.

Risotto Base

Warm the stock

Put the 5 cups of stock in a saucepan and keep it at a gentle simmer over low heat. The stock should be hot but not boiling throughout the risotto cooking process.

Sweat aromatics

In a heavy-bottomed wide saucepan or deep skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the finely minced shallot and cook gently 3–4 minutes until softened and translucent but not browned. Add the minced garlic and cook 30 seconds more.

Toast rice

Add 1.5 cups arborio rice to the pan and stir to coat each grain in fat. Cook 2–3 minutes, stirring frequently, until edges become translucent and the rice has a faint nutty aroma.

Deglaze with wine

Pour in 1 cup dry white wine and stir continuously until the wine is mostly absorbed by the rice.

Add stock gradually

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. After each addition, stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. Maintain a gentle simmer. Continue this process for 18–20 minutes total, tasting after about 16 minutes for doneness. The rice should be tender with a slight al dente bite and the overall texture creamy.

If you reach the end of the stock and the rice needs more time, add up to 1/2 cup hot water as needed. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper toward the final stages, then stir to incorporate.

Finish and mount with butter and cheese

When the rice is cooked to desired texture, remove the pan from heat. Stir in 3 tablespoons grated Parmigiano-Reggiano and 1 tablespoon butter (optional). Cover the pan and let rest 1–2 minutes to meld and develop a silky texture.

Assembly & Serve

Gently fold the sautéed mushrooms into the finished risotto, reserving a few nice pieces for garnish if desired. Taste and adjust seasoning.

Plate the risotto in warm shallow bowls. Top with the reserved mushrooms, an extra tablespoon of grated Parmesan, a sprinkle of chopped parsley, a grind of black pepper, and a light dusting of lemon zest if using.

Serve immediately while creamy and hot. Leftovers can be cooled and kept refrigerated up to 2 days; reheat gently with a splash of stock to restore creaminess.