A Cosy Dinner with Rustic Charm

Indulge in the rustic charm of a cosy dinner with this mushroom risotto recipe. Rich, creamy, and infused with earthy flavours, it’s the perfect dish to warm your soul and bring a touch of elegance to a relaxed evening at home.

Ingredients

Instructions

Prepare the Mushrooms:

Divide the mushrooms (preferably porcini) into two portions. Use one portion to make the stock cook with the rice, and reserve the other to sauté later for presentation, maintaining a firm texture. Finely chop the garlic, shallot, and parsley separately, then set aside.

Clean and Chop:

Clean the mushrooms thoroughly and cut them into pieces.

Sauté the Onion:

In a saucepan, gently sauté half a finely chopped onion in a mix of butter and olive oil until softened.

Cook the Mushrooms:

Add the mushrooms to the pan and sauté until they release their aroma.

Prepare the Stock:

Pour in enough vegetable or chicken stock to cook the risotto. Let the stock simmer to infuse the flavours of the mushrooms thoroughly.

Start the Risotto Base:

Heat a little olive oil and butter in a new saucepan until melted.

Toast the Rice:

Add the Carnaroli rice to the pan, stirring until the grains turn translucent. Take care to avoid sticking or burning.

Deglaze with Wine:

Pour in a glass of dry white wine. Stir continuously to prevent the rice from sticking, allowing the alcohol to evaporate and the liquid to reduce.

Add the Stock Gradually:

Add a ladleful of the prepared stock to the rice, stirring constantly until fully absorbed.

Repeat Until Al Dente:

Continue adding stock one ladle at a time, stirring until absorbed, until the rice reaches an al dente texture.

Prepare the Garnish:

Shortly before finishing the risotto, melt butter and a little olive oil in a frying pan. Sauté the reserved chopped shallots until golden, then add the garlic, ensuring it does not burn.

Sauté the Mushrooms:

In the same pan, sauté the reserved mushrooms until golden. Season with salt, pepper, and chopped parsley at the end of cooking.

Finish the Risotto:

Season the risotto to taste, adding a touch of salt and pepper as needed.

Plate the Dish:

Serve the risotto in shallow bowls. Arrange the sautéed mushrooms neatly on top of the rice.

Final Touches:

Sprinkle finely chopped parsley over the dish, finish with a grind of fresh black pepper, and garnish with a sprinkle of Parmesan cheese.