Recipes › Mushroom Risotto Bianco
Mushroom Risotto Bianco
A pure, white mushroom risotto that relies on the concentrated, nutty flavor of golden-seared mixed mushrooms and a proper Parmesan broth — no cream, no shortcuts. The rice is cooked in the traditional way, ladle by ladle, until it reaches that perfect flowing consistency known as all'onda. This is the definitive comfort food: simple, honest, and deeply rewarding when made with patience.
Ingredients
- 1 lb mixed mushrooms, cremini, oyster, and shiitake; sliced or torn into even pieces
- 1½ cups Arborio rice
- 5 cups vegetable or chicken broth, kept warm over low heat in a separate pan
- 2 medium shallots, finely diced
- 2 cloves garlic, minced
- ½ cup dry white wine
- 5 tbsp unsalted butter, divided; 3 tbsp cold for finishing
- 1 cup Parmesan cheese, freshly grated, plus extra to serve
- 1 tsp fresh thyme, leaves
- 1 tsp salt
- ½ tsp black pepper
Contains: milk, sulphites.
Method
- Heat 2 tbsp butter in a large wide pan over high heat until foaming. Add mushrooms in a single layer — work in two batches. Cook without stirring for 3-4 minutes until deeply golden. Season with salt and set aside.About 10 min
- Reduce heat to medium. In the same pan, melt remaining 2 tbsp butter. Cook shallots for 3 minutes until soft. Add garlic and thyme, cook 1 minute. Add rice and stir constantly for 2 minutes until edges are translucent.About 8 min
- Add wine and stir until fully absorbed. Add warm broth one ladle at a time, stirring constantly and waiting until each addition is fully absorbed before adding the next. Continue for 18-20 minutes until rice is creamy and al dente.About 22 min
- Remove from heat. Stir in cold butter cubes and Parmesan vigorously — this is the mantecatura, which creates the creamy, glossy sauce. Fold in three-quarters of the seared mushrooms. Season with salt and pepper. Serve immediately, topped with the remaining mushrooms.About 4 min
Tips
- The mantecatura — stirring in cold butter and cheese off the heat — is the step that transforms the risotto from good to extraordinary.
- Keep the broth warm throughout; cold broth shocks the rice and ruins the texture.
- Never rinse Arborio rice — the surface starch is what creates the creamy consistency.
Ring the changes
- Soak 0.5 oz of dried porcini in 1 cup boiling water for 20 minutes, strain, and add the liquid to the broth for an intense porcini risotto.
- Top with a truffle oil drizzle and extra Parmesan shavings for a special occasion version.
Keeping it
Risotto is best eaten immediately. Leftovers can be refrigerated for 2 days; reheat with a splash of broth and stir constantly. Shape cold risotto into patties and pan-fry in butter for crispy arancini-style cakes.
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