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Wild Mushroom Risotto
#dinner #italian #vegetarian

Wild Mushroom Risotto

Creamy Arborio rice with mixed wild mushrooms, white wine, and aged Parmigiano.

⌛ 45 min 📈 Medium ★ 4.8/5 📋 9 steps

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🍴 Ingredients

  • 400g Arborio rice
  • 800g mixed wild mushrooms
  • 1 large shallot, finely diced
  • 4 garlic cloves, minced
  • 200ml dry white wine
  • 1.5L hot vegetable stock
  • 100g Parmigiano Reggiano, grated
  • 4 tbsp cold butter
  • Fresh thyme
  • Truffle oil to finish
🔒 Full nutrition data with subscription

👨‍🍳 Instructions

1
Warm stock in a separate pot it must be hot when added.
2
Saute shallots in butter over medium heat until translucent.
3
Add garlic and mushrooms, cook until golden and fragrant.
4
Add Arborio rice and toast for 2 minutes, stirring constantly.
5
Pour in white wine and stir until fully absorbed.
6
Add hot stock one ladle at a time, stirring constantly.
7
Continue for 18-20 minutes until rice is al dente and creamy.
8
Remove from heat. Add cold butter and Parmigiano, beat in vigorously (mantecatura).
9
Rest 2 minutes, finish with truffle oil, serve immediately.
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