Ingredients:

  • 4 Tbsp Unsalted Butter, divided
  • 2 Tbsp Olive Oil
  • 2 large Shallots, finely minced
  • 2 cloves Garlic, minced
  • 1 lb Wild or Mixed Mushrooms (such as Cremini, Shiitake, Oyster), sliced
  • 5 cups Arborio Rice
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 5 cups Hot Vegetable or Chicken Stock (must be piping hot)
  • 2 sprigs Fresh Thyme
  • Sea Salt & Black Pepper, to taste
  • 2 Tbsp Unsalted Butter, cold and cut into cubes (for finishing)
  • 1 cup Parmesan Cheese, freshly grated (plus extra for serving)
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Stock: Pour the stock into a saucepan and bring it to a simmer. Keep it on the lowest heat setting so it remains piping hot throughout the preparation.
  2. Sauté the Mushrooms: Melt 2 Tbsp of butter and 1 Tbsp of olive oil in a Dutch oven over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and begin to brown (about 6-8 minutes). Remove the mushrooms and set aside, leaving any rendered fat in the pot.
  3. Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of butter and 1 Tbsp of olive oil. Add the minced shallots and cook until soft and translucent (about 3 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Toast the Rice (Tostatura): Add the Arborio rice to the pot. Stir continuously for 2-3 minutes until the edges of the grains become translucent but the centres remain opaque.
  5. Deglaze: Pour in the white wine. Stir until the wine is fully absorbed and evaporated, scraping up any browned bits from the bottom of the pot (about 2 minutes).
  6. Combine and Season: Return the cooked mushrooms to the pot. Add the hot stock and the sprigs of thyme. Stir well once, scraping the bottom again. Season with salt and pepper.
  7. Seal and Bake: Bring the liquid back to a gentle simmer on the hob. Cover the Dutch oven tightly with its lid (ensure a good seal). Transfer to a preheated oven at 375°F / 190°C. Bake for 35 minutes.
  8. Check and Finish: Remove the pot from the oven. Do not stir yet. Remove the lid and discard the thyme sprigs. If the risotto looks slightly too wet, return it to the oven uncovered for 5 more minutes.
  9. Mantecatura (The Creaming): Remove from the oven. Add the cubed cold butter and the grated Parmesan cheese. Stir vigorously for 1-2 minutes—this emulsifies the starch and creates the signature creamy texture.
  10. Rest and Serve: Cover the pot again and let the risotto rest for 5 minutes off the heat. Garnish with fresh parsley and serve immediately.