Wild Mushroom Risotto

Instructions

1. Step 1

   Prepare the vegetables as noted. Put the vegetable stock in a saucepan and keep it hot over low heat without boiling.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, saucepan

2. Step 2

   Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 gr) butter in a large sauté pan over high heat. Add the mushrooms and ⅜ tsp (2 gr) salt, then cook until browned and their released liquid has evaporated.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt, 15.0 gr Unsalted Butter, 400.0 gr Wild Mushroom

   Cookware: saute pan, wooden spoon

3. Step 3

   Transfer the cooked mushrooms to a clean plate. Reduce the pan to medium heat, then add the remaining 1 tbsp (15 ml) olive oil, 1 tbsp (15 gr) butter, and the onion. Cook until the onion is soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion, 15.0 gr Unsalted Butter

   Cookware: saute pan, wooden spoon

4. Step 4

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: saute pan, wooden spoon

5. Step 5

   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: saute pan, wooden spoon

6. Step 6

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

   Timer: 2 min (fixed)

   Ingredients used: 150.0 ml dry white wine

   Cookware: saute pan, wooden spoon

7. Step 7

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

   Timer: 18 min (fixed)

   Ingredients used: 1200.0 ml Vegetable Stock

   Cookware: ladle, saucepan, saute pan, wooden spoon

8. Step 8

   Stir the cooked mushrooms into the risotto and cook over medium heat until heated through.

   Timer: 2 min (fixed)

   Cookware: saute pan, wooden spoon

9. Step 9

   Remove the pan from the heat. Stir in the remaining 1 ½ tbsp (20 gr) butter, Parmesan, remaining ⅜ tsp salt, and black pepper until creamy and glossy.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 80.0 gr Parmesan Cheese, 2.0 gr Salt, 20.0 gr Unsalted Butter

   Cookware: saute pan, wooden spoon

10. Step 10

    Fold in the parsley and serve the risotto immediately.

    Ingredients used: 10.0 gr Parsley

    Cookware: saute pan, wooden spoon