Risotto ai Funghi (Creamy Mushroom Risotto)

Method

1. 1

   Sear the mushrooms in olive oil and a third of the butter over high heat until deeply browned, about 6 minutes. Set half aside for the topping.

   💡 Don't crowd the pan — mushrooms need space to brown instead of steam.

2. 2

   Lower the heat, add the onion and garlic to the pan, and soften for 4 minutes.

3. 3

   Add the rice and stir for 2 minutes until the grains look pearly at the edges.

4. 4

   Pour in the wine and stir until it's fully absorbed.

5. 5

   Add the hot stock a ladle at a time, stirring often and waiting for each addition to absorb before the next, about 18 minutes.

6. 6

   Off the heat, beat in the remaining butter and the parmesan hard until the risotto turns creamy and ripples when the pan is tilted.

   💡 This off-heat beating — the mantecatura — is what makes the rice glossy instead of gluey.

7. 7

   Spoon into warm bowls, top with the reserved mushrooms and parsley, and serve at once.