Main course
Mushroom risotto
Looks like chef's work, is really just stirring and tasting.
Risotto looks impressive, but mostly asks for patience and a ladle. With mushrooms, a glass of wine and a good finish of butter and Parmesan you get that creamy, glossy grain restaurants are known for.
Method
- Fry the mushrooms in oil briefly over high heat until golden; set aside.
- Soften the onion and garlic, add the rice and toast 1-2 min until glassy.
- Deglaze with the wine. Then add a ladle of warm stock at a time, stirring until absorbed; repeat 18-20 min until al dente and creamy.
- Stir the mushrooms through. Off the heat: beat in the cold butter and Parmesan (mantecatura) for shine.
- Serve straight away with crispy sage or a Parmesan tuile.
The bluff
Mantecatura + tuile
Two tricks: at the end, off the heat, beat cold butter and Parmesan through the risotto (mantecatura) for that glossy, creamy grain. And top it with a crisp Parmesan tuile — just grated cheese melted briefly in a pan — for a restaurant-worthy finish.
Plating — how to make it look expensive
- Spoon on the risotto and tap the plate gently so it spreads out nicely.
- Mushrooms on top for texture and colour.
- Parmesan tuile standing upright in it for height and drama.
What you say at the table
“You just have to keep stirring, but that's it.”
Make it complete
Complete with a fresh green salad and crusty bread.
What to drink
The same dry white wine you cooked with.
Foto via Pexels