Ingredients:

  • 1 cup (200g) Carnaroli rice
  • 4 cups (960ml) chicken or vegetable broth, heated
  • 1 cup (240ml) dry white wine
  • 1 medium onion, finely chopped
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30g) unsalted butter
  • 1 cup (100g) wild mushrooms, cleaned and chopped (e.g., chanterelles, shiitake)
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Keep the broth warm in a saucepan over low heat.
  2. In a large pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  3. In a separate small pan, heat 1 tablespoon olive oil and sauté the chopped mushrooms until golden, about 4-5 minutes. Season with salt and pepper, then set aside.
  4. Add Carnaroli rice to the onion, stirring for 2-3 minutes until the grains are slightly translucent.
  5. Pour in the white wine and cook until mostly absorbed, stirring continuously.
  6. Begin adding the warm broth one ladle at a time, stirring frequently, and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender with a slight al dente bite, about 18-20 minutes.
  7. Stir in sautéed mushrooms, butter, and grated Parmesan cheese until creamy. Adjust seasoning with salt and pepper.
  8. Plate the risotto, garnish with fresh parsley and additional Parmesan. Serve while hot.