Mushroom Risotto

also called risotto ai funghi · risotto ai porcini

The table

1 large(minced)shallotsweat 4 mintoast 2 min, deglazeladle in, stir 18 minbeat in off the heat
2 Tbsunsalted butter
1 1/2 cups(300 g)Arborio rice
1/2 cup(120 mL)dry white wine
6 cups(1.4 L; kept hot)chicken stock
12 oz(340 g; sliced)cremini mushroomsbrown 10 min
1 tsp(fresh leaves, chopped)thyme
2 Tbsolive oil
3/4 cup(65 g)grated Parmesan
2 Tbscold unsalted butter
1 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1sweat 4 min

2brown 10 min

3toast 2 min, deglaze

goes in with what step 1 made

4ladle in, stir 18 min

goes in with what step 3 made

5beat in off the heat

goes in with what steps 2 and 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 24 mintwo waits that overlap count once
Needs you
34 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. 4 min of that is counted as needing you only because the step never said otherwise. It adds up to more hands-on time than the whole dish takes because two branches run at once — which needs someone free to run both. The recipe itself says 45 min.

  1. brown 10 min

    10 minneeds you(read off the step)from the start

  2. sweat 4 min

    4 minneeds you(assumed)from the start

  3. toast 2 min, deglaze

    2 minneeds you(read off the step)4 min in

  4. ladle in, stir 18 min

    18 minneeds you(read off the step)6 min in

  5. beat in off the heat

    not timed24 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need skillet · wide saucepan

See how it is written
>> title: Mushroom Risotto
>> category: Rice, Beans & Grains
>> tags: rice, mushrooms, italian, stovetop
>> counters: Pizzeria
>> aka: risotto ai funghi, risotto ai porcini
>> servings: 4
>> time: 45 min
>> step.1: brown 10 min
>> step.2: sweat 4 min
>> step.3: toast 2 min, deglaze
>> step.4: ladle in, stir 18 min
>> step.5: beat in off the heat

Brown @cremini mushrooms{12%oz}(340 g; sliced) with @thyme{1%tsp}(fresh leaves, chopped) in @olive oil{2%Tbs} in a #skillet{} for ~{10%min}.

Sweat @shallot{1%large}(minced) in @unsalted butter{2%Tbs} in a #wide saucepan{} for ~{4%min}.

Toast @&(~1)shallot{} with @Arborio rice{1 1/2%cups}(300 g) for ~{2%min}, then deglaze with @dry white wine{1/2%cup}(120 mL).

Add @chicken stock{6%cups}(1.4 L; kept hot) to @&(~1)rice{} a ladleful at a time, stirring, until the grains are al dente, ~{18%min}.

Beat @&(~4)mushrooms{}, @grated Parmesan{3/4%cup}(65 g), @cold unsalted butter{2%Tbs}, and @kosher salt{1%tsp} into @&(~1)risotto{} off the heat.