Creamy Mushroom Risotto

Risotto requires patience and the right pot. BIOL's stainless steel sauté pan offers a wide surface for even browning and high sides for controlled rice build-up. The result: velvety, creamy mushroom risotto.

Ingredients

• 320 g Arborio rice, 500 g mushrooms (mixed)
• 1.2 L vegetable or chicken broth (warm!), 150 ml dry white wine
• 1 shallot, 2 garlic cloves, 80 g Parmesan, 40 g cold butter
• 3 tbsp olive oil, parsley, thyme, salt, pepper

Preparation

1. Sear mushrooms in batches until golden brown. Remove.
   
   
   
2. Sauté shallot and garlic. Toast rice for 2 min.
   
   
   
3. Deglaze with white wine, reduce. Stir in broth ladle by ladle (18–22 min.).
   
   
   
4. Stir in mushrooms, Parmesan, and cold butter (Mantecatura). Serve immediately.
   
   
   

Nutritional values (per serving)