Recipe Index

Ingredients

• 6 cups chicken stock
• 1 pound assorted wild mushrooms, trimmed, cleaned and sliced, trimmings and stems reserved
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 yellow onion, peeled and small diced
• 3 garlic cloves, finely minced
• 1 pound short-grain rice, arborio or carnaroli
• 1 cup dry white wine
• 1 cup Parmigiano Reggiano, finely grated
• salt and ground white pepper, to taste

Method

1. Simmer the stock in a pot over low heat with the mushroom trimmings and stems. Strain before using and keep warm.
2. Heat the olive oil in a large pot over medium heat for 90 seconds to 2 minutes, until gently smoking.
3. Add the mushrooms with a little salt and cook 12 to 15 minutes, until well browned and caramelised. Set aside on a plate.
4. Melt 2 tablespoons of the butter in the pot, add the onion with a little salt and cook 5 minutes, until lightly browned at the edges, then reduce the heat to low and cook 10 to 12 minutes more, stirring occasionally.
5. Stir in the garlic and cook 30 to 45 seconds, until fragrant.
6. Add the rice and cook, stirring, for 3 to 4 minutes, until lightly toasted and milky white.
7. Pour in the wine and stir constantly over low to medium heat until absorbed.
8. Add the warm stock 1/2 to 3/4 cup at a time, stirring constantly and letting each addition absorb before adding the next, until the rice is al dente, creamy, firm but not crunchy.
9. Stir in the cheese, the remaining 2 tablespoons butter, salt and white pepper.
10. Fold in the mushrooms and serve.

Prep: 20 min · Cook: 60 min

Nutrition (per serving, where published)