Mushroom Risotto

Creamy Arborio rice slowly cooked with a mix of mushrooms, white wine, and Parmigiano-Reggiano. A weeknight Italian classic that rewards patience and constant stirring. Useful for cook-time filtering at the 40-minute range and for "vegetarian italian dinner" facet searches alongside Eggplant Parmigiana and Zucchini Spaghetti.

Ingredients

• 300 g Arborio or Carnaroli rice
• 400 g mixed mushrooms (cremini, shiitake, porcini), sliced
• 20 g dried porcini mushrooms, soaked and chopped (reserve liquid)
• 1 litre warm vegetable stock
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 150 ml dry white wine
• 60 g Parmigiano-Reggiano, grated
• 2 tbsp butter
• Fresh thyme, salt, black pepper

Method

1. Sauté onion in butter until soft. Add garlic and fresh mushrooms. Cook until golden and liquid evaporates.
2. Add rice and toast 2 minutes. Pour in white wine and stir until absorbed.
3. Add warm stock one ladleful at a time, stirring constantly, waiting for each addition to absorb. Add porcini and their strained soaking liquid with the last few additions.
4. Total cooking time about 20 minutes. Rice should be al dente with a creamy sauce.
5. Remove from heat. Stir in Parmigiano and a knob of butter. Season and serve immediately.

Tags: italian, vegetarian, 40min, risotto, mushrooms, arborio, porcini, creamy rice, italian dinner