- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“This portobello mushroom risotto unites arborio rice pearled in butter with sautéed meaty slices and dry white wine. Finished with parmesan and cold butter, it brings a velvety al dente texture.”
What you need to know
- The Arborio rice should toast lightly in butter for 2 minutes before receiving the wine to seal the outer starch.
- The continuous addition of hot vegetable broth ladle by ladle releases the amylopectin that provides creaminess.
- The final mantecatura off the heat with butter and grated parmesan emulsifies the glossy sauce.
Ingredients
Main
- 2 cups of arborio rice
- 500g of fresh portobello mushrooms
- 1 medium onion, chopped
- 3 tablespoons of butter
- 1/2 cup of dry white wine
- 5 cups of hot vegetable broth
- 1/2 cup of grated Parmesan cheese
- Salt and black pepper to taste
Instructions
Principal
- In a medium pot, melt 2 tablespoons of butter and add the chopped onion. Sauté until translucent.
- Add the sliced mushrooms and cook for about 5 minutes, until they are soft.
- Add the arborio rice and stir to coat it in the butter. Cook for 2 minutes.
- Pour the white wine and cook until it evaporates almost completely.
- Add 1 ladle of hot vegetable broth and stir until the liquid is absorbed.
- Continue adding the broth one ladle at a time, stirring constantly, until the rice is al dente, about 18 minutes.
- Remove from heat and mix in the parmesan cheese and the remaining butter. Adjust the salt and pepper.
- Let it rest for a few minutes before serving.
Chef's tips
- Keep the pot of vegetable broth simmering next to the risotto so the cooking temperature doesn't drop.
- Do not wash the mushrooms under running water; clean the slices with a damp cloth so they don't absorb excess water.
- Stir the rice with a wooden spoon in constant circular motions to release the starch without breaking the grains.
Variations
- Risotto with thyme: add chopped fresh thyme leaves along with the mushrooms at the beginning of the sauté.
- Truffle touch: finish each dish with a few drops of truffle oil right before serving.
- With nuts: sprinkle toasted sliced Brazil nuts over the risotto for crunch.
Substitutions
- Arborio rice can be replaced with carnaroli rice or vialone nano rice while maintaining the same broth method.
- Portobello mushrooms can be swapped for Paris mushrooms, dark shimeji, or fresh shiitake in strips.
- Parmesan cheese can be replaced by Grana Padano cheese or grated semi-cured Canastra cheese.
How to store
Consume the risotto immediately after the 2-minute rest. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days; reheat over low heat with a little hot broth or use for arancini.
Can it be frozen?
Do not freeze ready-made risotto. Freezing breaks down the al dente texture of the rice grains and breaks the mantecatura emulsion, resulting in a watery porridge without creaminess after the thawing process.
What to serve with
Harmonizes with filet mignon grilled on the griddle, sirloin medallions, or fresh arugula salad with parmesan cheese shavings. To drink, a glass of Pinot Noir red wine or dry Chardonnay white wine.
Frequently asked questions
How to know if the rice has reached the correct al dente point?
The grain should be soft on the outside, but with a firm white center point when bitten, without tasting of raw flour.
Why should vegetable broth always be added hot?
The cold broth interrupts the boiling of the arborio rice, altering the correct release of starch and hardening the center of the grain.
Does the alcohol from the white wine remain in the finished risotto?
No, the white wine is boiled over medium heat until almost completely reduced, evaporating the alcohol and retaining only aromatic acidity.
What is mantecatura and why is it done off the heat?
It is the vigorous emulsion of cold butter and parmesan in hot rice off the flame, creating the shine and creaminess of the risotto.
