Risotto tests patience and technique. The slow addition of stock and constant stirring create that signature creamy texture without any cream.
Ingredients
- 300g Carnaroli rice
- 400g mixed mushrooms (porcini, shiitake)
- 1.5L hot stock
- 150ml white wine
- 80g Parmesan
- 3 tbsp butter
- Fresh rosemary
Method
Sauté mushrooms until golden. Sweat shallots, add rice, toast 2 minutes. Add wine. Begin adding stock one ladle at a time, stirring constantly. After 18-20 minutes, rice should be al dente. Stir in Parmesan and butter. Rest 2 minutes.