Wild Mushroom Risotto

Instructions

1. Step 1

   Pour the vegetable stock into the saucepan and bring it to a gentle simmer over medium heat, then hold it hot over low heat.

   Timer: 10 min (scalable)

   Ingredients used: 1000.0 ml Vegetable Stock

   Cookware: saucepan — medium, then low

2. Step 2

   While the stock heats, peel and finely dice the yellow onion on the cutting board, then clean and slice the wild mushroom into the mixing bowl.

   Parallel with step: 1

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Melt 20.0 gr of the butter in the large skillet over medium-high heat, add the wild mushroom and 2.0 gr of the salt, and sauté until the mushrooms are browned and their moisture has cooked away, about 8 minutes. Transfer the cooked mushrooms to the mixing bowl.

   Timer: 8 min (scalable)

   Ingredients used: 20.0 gr Butter, 2.0 gr Salt, 400.0 gr Wild Mushroom

   Cookware: large skillet — medium-high, mixing bowl, wooden spoon

4. Step 4

   Melt 20.0 gr of the butter in the same large skillet over medium heat, add the yellow onion and soften it until translucent, about 3 minutes. Add the arborio rice, toast until the grains look glossy, then add the white wine and deglaze, stirring until nearly absorbed, about 5 minutes.

   Timer: 8 min (scalable)

   Ingredients used: 320.0 gr Arborio Rice, 20.0 gr Butter, 150.0 ml White Wine, 150.0 gr Yellow Onion

   Cookware: large skillet — medium, wooden spoon

5. Step 5

   Keep the large skillet over medium-low heat and add the hot vegetable stock gradually with the ladle, one ladle at a time, stirring with the wooden spoon and waiting until each addition is nearly absorbed before adding the next. Continue until the risotto is creamy and the rice is al dente, about 20 minutes.

   Timer: 20 min (scalable)

   Cookware: ladle, large skillet — medium-low, saucepan — low, wooden spoon

6. Step 6

   Remove the large skillet from the heat and stir in the sautéed wild mushroom from the mixing bowl. Add the remaining 20.0 gr butter, grate in the parmesan cheese with the box grater, add the remaining 2.0 gr salt, and stir until glossy and creamy; rest for 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Butter, 60.0 gr Parmesan Cheese, 2.0 gr Salt

   Cookware: Box Grater, large skillet — off heat, mixing bowl, wooden spoon