Creamy Mushroom Parmesan Risotto

Instructions

1. 1

   Pour 600 ml vegetable stock into a small saucepan and set it over low heat. Keep it at a bare simmer while you cook the rice; hot stock added to the rice keeps the grains from cooling and turning gluey.

   ~5 min

   Why?
2. 2

   While step 1 cooks

   While the stock heats, wipe the 150 g mushrooms clean and slice them 5 mm thick. Peel and finely chop the 0.5 onion. Grate the 30 g parmesan on the fine side of a box grater.

   ~5 min

3. 3

   Heat 1 tbsp olive oil in a large heavy pan over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook 3 more minutes until deeply browned and their moisture has evaporated. Season with a pinch of the 0.25 tsp salt and a pinch of the 0.25 tsp black pepper, then transfer the mushrooms to a plate.

   ~3 min

   Why? Technique
4. 4

   Lower the heat to medium, add the chopped onion to the same pan and cook 5 minutes until soft and translucent, scraping up the browned mushroom bits. Stir in the 80 g arborio rice and the 0.5 tsp thyme and toast for 1 minute until the grains smell nutty and look translucent at the edges.

   ~6 min

   Why?
5. 5

   Add hot stock one ladle at a time, about 150 ml, stirring until each addition is almost fully absorbed before adding the next. Keep the rice at a lively simmer and stir often so the grains release their starch. After about 20 minutes the rice should be tender with a slight bite and the mixture creamy; if it is still firm, add 2 to 3 tbsp hot stock and cook 2 minutes more.

   ~22 min

   Why? Technique
6. 6

   Stir the browned mushrooms back into the rice along with the grated parmesan and the remaining salt and black pepper. Cook 1 minute until the cheese melts and the risotto is loose enough to spread slowly on a plate. Take the pan off the heat and let it stand 5 minutes before serving.

   ~6 min

   Why? Chef's tip