Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: serves 4
Ingredients: 2 tbsp (30 g) butter; 1 large shallot, finely diced; 1.5 cups (300 g) arborio rice; 1/2 cup (120 ml) dry white wine; 6 cups (1.4 L) chicken or vegetable stock, kept at a bare simmer; 2 tbsp (30 g) butter; 10 oz (280 g) cremini mushrooms, sliced; 2 tbsp (30 g) cold butter, cubed; 2 oz (55 g) Parmesan, finely grated, plus salt to taste

Creamy arborio risotto with browned mushrooms, finished with butter and Parmesan, charted as a one-glance grid recipe.

Bring the stock to a bare simmer in a saucepan and keep it warm beside the stove

Slice the mushrooms and finely dice the shallot

1 large shallot, finely diced	sauté until translucent, 3 min
2 tbsp (30 g) butter	sauté until translucent, 3 min	toast rice 2 min until edges turn translucent	deglaze, stir until absorbed	add warm stock one ladle at a time, stirring until absorbed, 18-20 min until al dente	fold in off heat (mantecatura), rest 2 min, serve immediately
1.5 cups (300 g) arborio rice
1/2 cup (120 ml) dry white wine
6 cups (1.4 L) chicken or vegetable stock, kept at a bare simmer
2 tbsp (30 g) butter				sauté in a separate pan until deeply browned; set aside
10 oz (280 g) cremini mushrooms, sliced				sauté in a separate pan until deeply browned; set aside
2 tbsp (30 g) cold butter, cubed
2 oz (55 g) Parmesan, finely grated, plus salt to taste

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