1
Clean the mushrooms and put the unused parts in boiling water to make a broth.
Mushroom Risotto
A super simple mushroom risotto recipe from the winner of 'Culinary Class Wars' that you'll want to scrape clean.
WesternRice & Porridge
📝 15 steps
What You'll Need
Mushrooms5 types (oyster, shimeji, cham-songi, button, maitake)
Raw riceas needed
Butteras needed
CheeseParmigiano Reggiano as needed
Thymeas needed
White wineas needed
Saltas needed
Pepperas needed
Beef bone brothoptional
Truffle oiloptional
Instructions
2
Season the broth with thyme, salt, and pepper, and keep it simmering while waiting.
3
Add the maitake mushrooms to a pan greased with olive oil and stir-fry.
4
Add thyme, salt, and a little pepper, and continue to stir-fry.
5
When the mushrooms become crispy, remove them to a plate lined with a paper towel to cool.
6
Trim only the stems of the oyster and shimeji mushrooms.
7
Tear the cham-songi mushrooms to prepare them.
8
Cut the button mushrooms into bite-sized pieces.
9
Gather all the prepared mushrooms and stir-fry in a pan with olive oil and thyme.
10
When the moisture from the mushrooms has evaporated, remove them and set aside.
11
Add the rice to the pan and stir-fry, then add the white wine.
12
Gradually pour in the prepared broth to cook the rice.
13
Add the mushrooms and butter and mix.
14
Grate the Parmigiano Reggiano cheese into the mixture and stir.
15
Place on a plate and top with the reserved mushrooms to finish.