Mushroom Risotto with Parmesan

Instructions

1. Step 1

   Pour the vegetable stock into a saucepan and keep it hot over low heat without boiling.

   Timer: 5 min (fixed)

   Cookware: saucepan

2. Step 2

   Heat the olive oil in a frying pan over medium-high heat. Add the mushrooms, ⅜ tsp (2 gr) salt, and 1 gr black pepper; cook until browned and their released moisture has evaporated, then remove from the heat.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 400.0 gr Mushroom, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: frying pan, wooden spoon

3. Step 3

   Melt 2 tbsp (28 gr) butter in a large heavy pot over medium heat. Add the onion and cook until soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Onion, 28.0 gr Unsalted Butter

   Cookware: large pot, wooden spoon

4. Step 4

   Add the garlic and Arborio rice. Stir over medium heat until the garlic is fragrant and the rice edges look slightly translucent.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice, 8.0 gr Garlic

   Cookware: large pot, wooden spoon

5. Step 5

   Pour in the white wine and stir until it is almost completely absorbed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large pot, wooden spoon

6. Step 6

   Add the hot stock one ladleful at a time over medium heat, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue until all the stock is incorporated and the rice is creamy and tender with a slight firmness at the center.

   Timer: 20 min (fixed)

   Ingredients used: 1200.0 ml Vegetable Stock

   Cookware: ladle, large pot, saucepan, wooden spoon

7. Step 7

   Fold in the cooked mushrooms, ⅝ tsp (4 gr) salt, and 1 gr black pepper. Cook over low heat until the mushrooms are hot.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: large pot, wooden spoon

8. Step 8

   Remove the pot from the heat. Stir in the remaining 2 tbsp (28 gr) butter and the Parmesan until melted and creamy.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Parmesan Cheese, 28.0 gr Unsalted Butter

   Cookware: large pot, wooden spoon

9. Step 9

   Fold in the parsley and serve the risotto immediately.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: large pot, wooden spoon