Risotto with Mushrooms

01Method

1. 1

   Melt half of the butter in a large pot over medium heat until it turns golden brown.

2. 2

   Add the minced shallot and garlic, cook briefly until fragrant, then add the diced mushrooms and stir continuously until all liquid evaporates.

3. 3

   Stir in the rice and allow it to become translucent at the edges, then deglaze with wine.

4. 4

   Once the wine has been absorbed, begin adding the stock in gradual amounts while stirring constantly, continuing until the rice is tender with a creamy consistency.

5. 5

   During cooking, slice the remaining mushroom and sauté it separately in a small amount of butter until golden.

6. 6

   Remove the risotto from heat and fold in the remaining cold butter and grated cheese (mantecatura technique), season with salt and pepper, then serve topped with the sautéed mushroom slices and fresh parsley.