Mushroom Risotto-style creamy wild mushroom rice

Ingredients

• 300 g arborio rice
• 400 g mixed mushrooms (chestnut, oyster, portobello), sliced
• 1.2 L hot vegetable or chicken stock
• 150 ml dry white wine
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 60 g butter
• 2 tbsp olive oil
• 80 g parmesan, grated
• 2 tbsp fresh thyme leaves
• Salt + black pepper

Method

1. Mushrooms. Sauté mushrooms in olive oil on high heat until golden. Season. Remove.
2. Aromatics. In the same pan, melt half the butter. Sauté onion + garlic 5 minutes.
3. Toast. Add rice. Stir 2 minutes until the edges go translucent.
4. Wine. Pour in wine. Stir until evaporated.
5. Stock. Add hot stock one ladle at a time, stirring constantly. Each ladle should be mostly absorbed before adding the next. 18-20 minutes.
6. Mushrooms. Stir mushrooms + thyme back in. Cook 3 minutes more.
7. Mantecatura. Off the heat. Add remaining butter and parmesan. Stir vigorously until glossy.
8. Serve. Immediately.

Tips

• Hot stock. Cold stock = cold rice = no creaminess.
• Stir constantly for the first 10 minutes. That’s where the cream comes from.
• Off the heat for the final butter + parmesan. Mantecatura = gloss.