Risotto Aux Champignons Et Parmesan Recipe

Prepare mushrooms

Clean mushrooms with a damp towel or soft brush; avoid soaking. Slice larger mushrooms into 1/4-inch slices, leave small ones whole or halved so sizes are uniform.

Heat a large sauté pan over medium-high heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When butter foams, add the sliced mushrooms in a single layer (work in batches if necessary) and let sear without moving for 2 minutes to develop color.

Toss mushrooms and add the minced shallot. Continue to sauté 2–3 minutes until mushrooms are golden and liquid has mostly evaporated.

Stir in 1 teaspoon chopped thyme, 2 tablespoons sherry or white wine (if using), and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until the alcohol evaporates and mushrooms are glossy, about 1 minute. Remove from heat and keep warm.

Just before serving, sprinkle chopped parsley over the mushrooms and set aside for topping the risotto.

Bring the 5 cups of stock to a bare simmer in a saucepan; keep it warm on low heat throughout cooking.

In a heavy-bottomed wide saucepan or Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the finely diced onion and sauté gently until translucent and soft but not browned, 5–7 minutes.

Add the minced garlic and cook 30 seconds until fragrant.

Add 1 1/2 cups Arborio rice and stir to coat each grain with fat. Toast the rice, stirring, for 1–2 minutes until edges of grains look translucent.

Pour in 1 cup dry white wine and stir continuously until liquid is mostly absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. Add a ladleful, stir frequently until it is almost completely absorbed (the surface should look creamy), then add the next ladle. Maintain a gentle simmer; this process takes about 18–22 minutes. Taste a grain after 15 minutes to check for al dente texture: tender with a slight center bite.

When the rice is creamy and al dente and you've used about 4 1/2–5 cups of stock, remove the pan from the heat.

Stir in 1 tablespoon cold unsalted butter (for mounting) and 3/4 cup freshly grated Parmigiano-Reggiano until fully melted and incorporated. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. Add 1/2 teaspoon lemon zest if using to brighten flavors.

Fold in half of the cooked mushrooms into the risotto gently to distribute them without breaking the grains. Keep remaining mushrooms for garnish so they retain texture.

Let the risotto rest off heat for 1 minute to thicken slightly; it should be loose and saucy (not stiff).

To serve, spoon risotto into warmed shallow bowls, top with the reserved mushrooms, additional Parmigiano-Reggiano if desired, and a sprinkle of chopped parsley. Serve immediately.