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Risotto Recipes Recipe

Recipe by Pedro M. A. Neves

This classic Northern Italian risotto combines creamy Arborio rice with saffron-infused broth, roasted mushrooms, and aged Parmigiano-Reggiano for an elegant main course. The constant stirring creates the signature velvety texture while each grain remains tender and distinct. Perfect for a sophisticated dinner that comes together in under an hour.

Ingredients

• 300g Arborio rice
• 1 litre (4 cups) warm vegetable or chicken broth
• 1 small onion, finely diced
• 100ml (3.5 fl oz) dry white wine
• 250g (8.8 oz) mixed mushrooms, sliced
• 50g (1.75 oz) butter
• 60ml (0.25 cup) extra virgin olive oil
• 1 teaspoon saffron threads
• 2 cloves garlic, minced
• 100g (3.5 oz) Parmigiano-Reggiano, grated
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish
• 30g (1 oz) butter for finishing

Instructions

1. Warm the broth in a separate pot and keep it gently simmering throughout cooking. Steep the saffron threads in 60ml (0.25 cup) of warm broth for 5 minutes to release their colour and flavour.

2. Heat 30ml (2 tablespoons) olive oil in a large, heavy-bottomed pan over medium-high heat. Add the sliced mushrooms and sauté for 5-6 minutes until golden and any liquid has evaporated. Season with salt and pepper, then transfer to a plate.

3. In the same pan, add the remaining 30ml olive oil and 25g butter. Add the diced onion and cook for 2-3 minutes until softened and translucent, then stir in the garlic and cook for 30 seconds.

4. Add the Arborio rice and stir constantly for 1-2 minutes until the grains are coated and begin to turn translucent at the edges. This is called 'toasting' the rice.

5. Pour in the white wine and stir until completely absorbed by the rice, about 1-2 minutes.

6. Begin adding the warm broth one ladle at a time (approximately 150ml per ladle), stirring frequently. Wait until each addition is almost fully absorbed before adding the next ladle, about 18-20 minutes total. Add the saffron-infused broth in the final addition.

7. When the rice is creamy, tender but still slightly firm in the centre of each grain (al dente), remove from heat. Stir in the remaining 25g cold butter and the grated Parmigiano-Reggiano until fully incorporated.

8. Fold in the roasted mushrooms, taste, and adjust seasoning with salt and pepper as needed. The risotto should flow slightly on the plate but hold its shape.

9. Divide the risotto among four warm bowls or plates. Garnish with fresh parsley and a light drizzle of olive oil. Serve immediately while hot.

Substitutions

• Vegetarian broth instead of chicken broth for a fully plant-based version
• Pecorino Romano instead of Parmigiano-Reggiano for a sharper, more peppery flavour
• Porcini mushrooms or a mix of cremini and oyster mushrooms as an alternative to mixed varieties
• White wine can be replaced with vegetable broth if alcohol-free cooking is preferred

Tips

• Keep the broth warm throughout cooking—cold broth will slow the cooking process and create uneven rice texture
• Stir the risotto frequently but not constantly; every 30 seconds is sufficient to release the starches and create creaminess
• Never add all the liquid at once; the gradual addition of warm liquid is essential for the creamy texture risotto is known for
• Have all ingredients prepped and ready before beginning, as risotto requires active attention for 25 minutes

Risotto is a cornerstone of Northern Italian cuisine, particularly in Piedmont and Lombardy regions where Arborio rice is cultivated. The dish represents centuries of agricultural tradition and the Italian philosophy of using simple, quality ingredients treated with respect and patience.

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