Risotto ai Funghi

Instructions

1. Step 1

   Pour the vegetable stock into the saucepan and bring it just to a simmer over medium heat. Reduce to low heat and keep it hot.

   Timer: 5 min (fixed)

   Ingredients used: 1200.0 ml Vegetable Stock

   Cookware: saucepan

2. Step 2

   Heat 1 tbsp (15 ml) olive oil and 1 ½ tbsp (20 gr) butter in the deep skillet 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 transfer them to the mixing bowl.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 400.0 gr Mushroom, 15.0 ml Olive Oil, 2.0 gr Salt, 20.0 gr Unsalted Butter

   Cookware: Deep Skillet, mixing bowl, wooden spoon

3. Step 3

   Return the skillet to medium heat and add the remaining 1 tbsp (15 ml) olive oil with 1 ½ tbsp (20 gr) butter. Add the onion and ⅜ tsp (2 gr) salt; cook until softened, then stir in the garlic for the final minute.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Garlic, 15.0 ml Olive Oil, 150.0 gr Onion, 2.0 gr Salt, 20.0 gr Unsalted Butter

   Cookware: Deep Skillet, wooden spoon

4. Step 4

   Add the Arborio rice and stir over medium heat until the grains are hot and lightly translucent around the edges.

   Timer: 2 min (fixed)

   Ingredients used: 320.0 gr Arborio Rice

   Cookware: Deep Skillet, wooden spoon

5. Step 5

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

   Timer: 2 min (fixed)

   Ingredients used: 150.0 ml dry white wine

   Cookware: Deep Skillet, 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 nearly absorbed before adding the next. Continue until all the stock is incorporated and the rice is creamy but still gently firm.

   Timer: 20 min (fixed)

   Cookware: Deep Skillet, ladle, saucepan, wooden spoon

7. Step 7

   Fold the cooked mushrooms into the risotto and heat them through over low heat.

   Timer: 1 min (fixed)

   Cookware: Deep Skillet, wooden spoon

8. Step 8

   Remove the skillet from the heat. Stir in the remaining 1 ½ tbsp (20 gr) butter and the Parmesan until glossy and creamy.

   Timer: 2 min (fixed)

   Ingredients used: 80.0 gr Parmesan Cheese, 20.0 gr Unsalted Butter

   Cookware: Deep Skillet, wooden spoon

9. Step 9

   Stir in the parsley, remaining ⅜ tsp (2 gr) salt, and remaining 1 gr black pepper. Serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 15.0 gr Parsley, 2.0 gr Salt

   Cookware: Deep Skillet, wooden spoon