Ingredients:

  • 6 cups (1.4 Litres) Low-sodium Chicken or Vegetable Stock (kept hot)
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 2 Tbsp (30 ml) Olive Oil
  • 2 Tbsp (30 g) Unsalted Butter (for sautéing)
  • 1 large Shallot (finely chopped)
  • 2 cloves Garlic (finely minced)
  • 1 lb (450 g) Mixed Mushrooms (Cremini, Shiitake, Oyster), cleaned and sliced thickly
  • 1 tsp Fresh Thyme Leaves
  • 1 1/2 cups (300 g) Arborio or Carnaroli Rice
  • Salt and freshly ground Black Pepper to taste
  • 2 Tbsp (30 g) Cold Unsalted Butter (cubed, for finishing)
  • 1/2 cup (50 g) Freshly Grated Parmesan Cheese (plus extra for serving)
  • 1 Tbsp Fresh Parsley (chopped, for garnish)

Instructions:

  1. Heat the stock in a separate saucepan and maintain a gentle simmer over low heat throughout the cooking process.
  2. In the main saucepan, melt 2 Tbsp butter with olive oil over medium-high heat. Add mushrooms and thyme; sauté vigorously until they release moisture and begin to brown nicely (8–10 minutes). Season lightly. Remove half of the browned mushrooms to a side bowl for later garnish.
  3. Reduce heat to medium. Add the chopped shallot to the pan juices and cook until translucent (about 3 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the Arborio rice to the pan. Stir constantly for 2–3 minutes until the edges of the grains look translucent and the centre is opaque (Tostatura).
  5. Pour in the white wine. Stir continuously until the wine is completely absorbed by the rice.
  6. Begin the slow addition process: Add one ladleful of hot stock to the rice. Stir gently but consistently until the liquid is almost completely absorbed. Repeat this process, adding stock one ladleful at a time, waiting until each addition is absorbed before adding the next. This takes about 20–25 minutes. The rice should be creamy on the outside but firm (al dente) in the centre.
  7. Once the rice is perfectly cooked (you may not use all the stock), remove the pan from the heat.
  8. Perform the Mantecatura: Vigorously stir in the cold cubes of butter and the grated Parmesan cheese. Stir rapidly for 60 seconds to incorporate air and create a flowing, wave-like consistency (all'onda).
  9. Gently fold in the reserved cooked mushrooms. Taste and adjust seasoning with salt and pepper. Serve immediately in warm bowls, topped with fresh parsley.