Mushroom Risotto

INSTRUCTIONS FOR RISOTTO

• 1
  Cut the butter into small cubes and return to the refrigerator. Boil 1.2 l of water.
• 2
  Finely chop the shallot. Cut the cleaned mushrooms into 1 cm cubes.
• 3
  In a saucepan or larger pot, heat 3 tablespoons of olive oil over medium heat.
• 4
  Add the shallot and sauté, stirring occasionally, until softened. It must not turn golden! Add the rice and sauté for 2 minutes, stirring frequently. While stirring, scrape the rice from the sides of the pot.
• 5
  Pour in all the wine at once and, stirring constantly, let it completely evaporate from the pot.
• 6
  Add the mushrooms, season with salt, and pour in enough boiling water to cover the rice. Stirring frequently, let it almost completely evaporate.
• 7
  Once the water has almost evaporated, add another portion of water, again just enough to cover the rice. Let it evaporate again and continue this process until the rice is cooked al dente (to the bite). This usually takes 16–20 minutes.
• 8
  When the last portion of water has half evaporated and the rice is tender to the bite, remove the saucepan from the heat, stir in the Parmesan, and gradually stir in the cubes of chilled butter.
• 9
  Once all the butter is incorporated, add the remaining olive oil.
• 10
  If the risotto is too thick, thin it with a little hot water. Stir until a creamy risotto forms. Season with salt and pepper to taste.
• 11
  Let the risotto rest for 1 minute and stir again.

INSTRUCTIONS FOR MUSHROOMS

• 1
  Clean the mushrooms and slice them.
• 2
  Heat olive oil in a pan over high heat and sauté the mushrooms for 2 minutes, stirring constantly. Season with salt and pepper and serve with the risotto.