Mushroom Risotto Recipe

Prepare stock

Keep 5 cups of chicken or vegetable stock warm in a saucepan over very low heat; it should be hot but not boiling.

Sauté aromatics

In a heavy wide saucepan or skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely minced shallot and sauté 3–4 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the arborio rice to the pan and stir to coat in fat. Cook 1–2 minutes, stirring, until the edges of the rice become translucent and the grains smell slightly nutty.

Deglaze with wine

Pour in the 1/2 cup white wine and stir constantly until the wine is mostly absorbed.

Add stock gradually

Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for 18–22 minutes until the rice is al dente and the mixture is creamy. Adjust heat to maintain a gentle simmer; maintain frequent stirring to release starch.

Finish risotto

When rice is tender with a slight bite, stir in 2 tablespoons unsalted butter, 3 tablespoons grated Parmesan, 2 tablespoons heavy cream (if using), salt, and black pepper. Taste and adjust seasoning. Remove from heat and keep covered to stay warm while mushrooms finish.

Season mushrooms

Toss the prepared mushrooms with 1 tablespoon olive oil, 1 teaspoon soy sauce, 1 teaspoon mirin (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Grill or sear

Heat a grill pan or heavy skillet over medium-high heat until very hot. Add mushrooms in a single layer (work in batches if necessary). Let cook undisturbed 2–3 minutes to develop char, then toss or flip and cook another 1–2 minutes until browned and cooked through. Remove from heat.

Optional finish

If you want extra gloss and umami, add 1/2 teaspoon soy sauce or a small pat of butter at the end and toss to coat. Keep warm.

Make the dressing

In a small bowl combine 2 tablespoons ponzu sauce, 1/2 teaspoon white truffle oil, and 1/2 tablespoon lemon juice. Whisk briefly and stir in the chopped chives and parsley.

Combine risotto and mushrooms

Spoon the risotto onto warm plates or a shallow bowl. Top with the grilled mushrooms, spoon the ponzu-truffle dressing over the mushrooms and around the risotto (not too much — the ponzu is bright and should be a finishing accent).

Garnish and serve

Finish with extra grated Parmesan, a small drizzle of truffle oil if desired (no more than another 1/4 tsp total), and microgreens or baby arugula. Serve immediately while hot and creamy.