Mushroom Risotto
also called risotto ai funghi · risotto ai porcini
- Pizzeria
- serves 4
- recipe says 45 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| 1 large(minced)shallot | sweat 4 min | toast 2 min, deglaze | ladle in, stir 18 min | beat 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 mushrooms | brown 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 | ||||
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
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 24 min1 of 5 steps gives no time
- Needs you
- about 34 min4 steps run at once
- If you get it wrong
- Narrow — al dente is the last thing to happen and it does not wait; overshoot it and you have porridge, which is a different dish
brown 10 min
10 minneeds you(we think)from the start
sweat 4 min
4 minneeds you(we think)from the start
toast 2 min, deglaze
2 minneeds you(we think)4 min in
ladle in, stir 18 min
18 minneeds you(we think)6 min in
beat in off the heat
not timed24 min in
- needs you
- never timed
- we think
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
>> slack: narrow — al dente is the last thing to happen and it does not wait; overshoot it and you have porridge, which is a different dish
>> step: brown 10 min
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}.
>> step: sweat 4 min
Sweat @shallot{1%large}(minced) in @unsalted butter{2%Tbs} in a #wide saucepan{} for ~{4%min}.
>> step: toast 2 min, deglaze
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).
>> step: ladle in, stir 18 min
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}.
>> step: beat in off the heat
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.