Wild Mushroom Risotto

Instructions

1. 1

   Warm the vegetable stock in a saucepan over low heat and keep it at a gentle simmer throughout cooking — adding cold stock will slow the cooking and make the risotto gluey.

2. 2

   Heat the olive oil in a wide, heavy-bottomed pan over medium-high heat. Add the mushrooms in a single layer (work in batches if needed) and cook without stirring for 3–4 minutes until deeply golden. Season with salt, toss, cook 1 minute more, then remove and set aside.

3. 3

   Reduce the heat to medium. In the same pan, add a small knob of butter and the diced onion. Cook for 6–7 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 1 minute until fragrant.

4. 4

   Add the arborio rice and stir to coat every grain in the buttery onion mixture. Toast for 2 minutes until the edges of the grains turn translucent. Pour in the white wine and stir continuously until completely absorbed.

5. 5

   Add the warm stock one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue for 20–22 minutes until the rice is al dente — creamy and flowing but with a slight bite at the centre.

6. 6

   Remove from heat. Stir in the cold cubed butter and grated Parmesan vigorously (this is the 'mantecatura' — it creates the signature creaminess). Fold in three-quarters of the sautéed mushrooms. Taste and adjust seasoning. Serve immediately in warm bowls topped with the remaining mushrooms, a drizzle of truffle oil, and extra Parmesan.