Learn how to make a rich and velvety mushroom risotto with Marco Pierre White’s simple and classic method. This recipe uses fresh white mushrooms, Parmesan cheese, and wine to create a deeply flavorful dish that’s perfect for any occasion.
Ingredients extracted via AI
1.5 kg white mushroomsolive oilbutter1 ks onionwashed ricewhite wineground white peppersaltparmesanparsleygarlic
Procedure generated via AI
Thinly slice 1½ kg of white mushrooms.
Sauté the mushrooms in olive oil, then add 1½ liters of water and simmer for 20 minutes.
Strain the mixture and press the mushrooms to extract all the juice, creating a flavorful mushroom broth.
Heat a little olive oil and butter in a pan, add grated onion, and cook until translucent to reduce its water content and acidity.
Add the washed rice to the pan and stir well with the onion.
Pour in the white wine and cook until the alcohol evaporates, leaving only the flavor.
Gradually add the mushroom broth, stirring continuously to keep the risotto gently bubbling without overflowing, balancing the cooking and stirring process.
Keep adding broth as the rice absorbs the liquid and releases starch, resulting in a creamy texture.
Taste the rice—it should be al dente, tender but still slightly firm to the bite, not mushy.
Meanwhile, cut some of the mushrooms into cubes and sauté them to enhance their flavor and maintain firmness. Season with salt and white pepper, stirring in the pan.