Making Marco Pierre White's Mushroom Risotto (2 Ways)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Prepare ingredients: chop mushrooms and finely chop onion.

Heat a generous amount of olive oil in a large skillet over medium-low heat.

Add diced onions and sweat until translucent without color.

Add 160 g of arborio rice and stir to lightly toast for a few minutes.

Pour in a splash of white wine and cook until the alcohol evaporates.

Add 100 mL of chicken stock, ensuring rice is submerged and stir constantly.

Continue adding chicken stock as needed, stirring frequently, until rice is cooked and creamy, about 15-20 minutes.

In a separate saucepan, heat olive oil and pan-fry the chopped mushrooms until browned, about 5 minutes, adding thyme and truffle oil towards the end.

Once the risotto is cooked, add the mushrooms and mix well.

For the upgraded version, add 2 cloves of sliced garlic to the oil before adding mushrooms.

Incorporate 3 tbsp of cold butter and 1/2 cup of grated Parmesan cheese into the risotto off the heat, stirring until emulsified.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens