Creamy Mushroom Risotto

Method

1. 1

   Step 1

   Pour the stock into a 2-quart (2-liter) saucepan and bring to a gentle simmer over medium heat, about 5–7 minutes. Reduce the heat to low and keep it steaming, but not boiling, throughout cooking.

2. 2

   Step 2

   Meanwhile, heat a 12-inch (30 cm) heavy skillet / frying pan over medium-high heat. Add half the olive oil and half the mushrooms, spreading them into a single layer; cook for 5–6 minutes, turning occasionally, until their moisture has evaporated and the edges are golden. Transfer to a plate and repeat with the remaining oil and mushrooms, then season all the mushrooms with the salt and pepper.

3. 3

   Step 3

   Melt 1 tablespoon of the butter in a heavy 4-quart (4-liter) saucepan or deep sauté pan over medium-low heat. Add the shallot and cook for 3–4 minutes, stirring frequently, until softened and translucent but not browned.

4. 4

   Step 4

   Add the rice and increase the heat to medium. Stir for 1–2 minutes until the grains are hot and glossy, with slightly translucent edges and opaque white centers.

5. 5

   Step 5

   Pour in the wine and stir for 1–2 minutes, until it has mostly evaporated. The sharp alcoholic aroma should soften, and a spoon drawn across the pan should briefly expose its base.

6. 6

   Step 6

   Add ¾ cup (180 ml) hot stock and adjust the heat to maintain a gentle, steady simmer. Stir frequently, scraping the base and corners, until most of the liquid is absorbed, about 2–3 minutes. Continue adding stock about ½ cup (120 ml) at a time, allowing each addition to be mostly absorbed while keeping the rice moist rather than dry.

7. 7

   Step 7

   Begin tasting the rice after 16 minutes of stock additions; it usually takes 18–22 minutes in total to become tender with a slight bite at the center, but no hard or chalky core. Stir in the mushrooms and any accumulated juices for the final 3 minutes. You may not need all the stock, or you may need a little extra hot water, depending on the rice and evaporation.

8. 8

   Step 8

   Remove the pan from the heat and vigorously stir in the remaining 2 tablespoons butter and the grated cheese for 30–45 seconds. Add a splash of hot stock or water if needed: the risotto should flow in soft waves when the pan is shaken, not stand in a stiff mound. Taste and adjust the seasoning.

9. 9

   Step 9

   Cover and let the risotto rest off the heat for 2 minutes. Uncover, stir and loosen with a little more hot liquid if it has thickened. Divide immediately among four warm shallow bowls; it should spread gently across each bowl.