Risotto ai Funghi Cremoso Authentic Italian Mushroom Risotto

Ingredients

• 320 gr Risotto Carnaroli
• 500 gr Mushroom of choice
• 50 gr Onion
• 1 clove Garlic
• 60 gr Parmigiano Reggiano
• 60 gr Butter
• 1 l Vegetable stock
• 1 tsp Parsley
• 50 gr White wine (or grape juice and lemon juice)

Steps

1. Prepare the mushrooms • Clean the mushrooms by wiping or shaving off dirt (avoid washing under water). • Slice them evenly. • Smash the garlic clove. • Chop parsley and grate Parmigiano.
2. Cook the mushrooms • Heat olive oil in a stainless steel pan with the garlic. • Add mushrooms in batches so they brown instead of steaming. • Let them toast untouched for 3 minutes. • Season with salt and pepper. • Cook until all their water evaporates and they become golden. • Remove from the pan and set aside.
3. Start the risotto base • In the same pan, add a bit more olive oil and cook the chopped onion until soft and translucent. • Pour in the white wine and let the alcohol evaporate completely. • Add the rice and toast it for 2–3 minutes until the edges turn slightly transparent.
4. Add the stock gradually • Add one ladle of hot stock. • Stir occasionally, letting the rice absorb the liquid before adding more. • Maintain a gentle simmer — not boiling. • Continue adding stock little by little for about 16–18 minutes.
5. Add the mushrooms back • When the rice is almost cooked (last ladle halfway absorbed), add the mushrooms back into the pan. • Mix