How to Cook a Perfect Risotto

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while chicken broth is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino provides a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Add 1/2 cup (20 grams) of dried porcini mushrooms to a heat proof vessel and pour over 1 1/4 cups (300 ml) of boiling hot water. Let steep for about 30 minutes.

Chop 14 oz. (400 grams) of mushrooms into half centimeter to 1 centimeter slices.

Drizzle about 1 tbsp. (15 ml) of olive oil in a wide pan with higher than average sides, like a braiser. Turn the heat to medium-high.

Add half of the chopped mushrooms to the pan and cook until they have some color and are nearly cooked through, then sprinkle with salt and remove from the pan.

Add the remaining olive oil and butter to the pan, then add the rest of the mushrooms and cook until browned, sprinkling with salt. Remove from the pan.

Chop one large shallot and add to the pan with another drizzle of olive oil, cooking until fragrant and translucent.

Chop the rehydrated porcini mushrooms and add them to the shallots after straining the liquid through a sieve lined with kitchen towel.

Add 1 1/2 cups (300 grams) of carnaroli or arborio rice to the pan, spreading it out to coat the bottom and toast for about 5 minutes until opaque.

Pour in 1/2 cup (118 ml) of pinot grigio and deglaze the pan, allowing the wine to evaporate.

Add the warm stock to the rice, about 1 - 2 ladles at a time, stirring regularly and ensuring the risotto never gets completely dry.

With the last bit of stock, add in three quarters (3/4) of the cooked mushrooms and 1 tbsp. (15 grams) of truffle paste (if using).

Taste the risotto to check for doneness, cooking for another minute or two if necessary.

Once the rice is al dente and there is a little liquid left, add 1 tbsp. (15 grams) of butter and 1/2 cup (60 grams) of grated parmigiano reggiano cheese, stirring to combine.

Garnish with freshly chopped parsley and serve, topping with reserved mushrooms and additional cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens