Instructions

1. Heating the Broth

   In a side saucepan, place the broth over low heat so that it stays hot throughout cooking; this step is essential to ensure the rice grains cook evenly. · 3 min
2. Browning the Mushrooms

   In a wide, heavy-bottomed skillet, heat a tablespoon of olive oil and a tablespoon of butter, then add the sliced mushrooms and a pinch of salt and sauté until golden brown and well roasted, then set two-thirds aside and leave the rest in the skillet. · 6 min
3. Sautéing the Aromatics

   Add the remaining olive oil to the same skillet, then add the chopped onion and stir over medium heat until completely translucent without browning, then add the minced garlic and stir for 30 seconds until fragrant. · 3 min
4. Toasting the Rice

   Add the Arborio rice and stir well with the onion and oil for 2 minutes until the rice grains are shiny and translucent around the edges with the center remaining chalky white. · 2 min
5. Adding Broth and Stirring

   Begin by ladling one scoop of hot broth over the rice, stirring gently and continuously until the rice absorbs most of the liquid, then repeat this process ladle by ladle with constant stirring over low-to-medium heat until the rice is tender with a slight bite in the center (al dente). · 18 min
6. Final Emulsification (Mantecatura)

   Remove the skillet completely from the heat, and add the reserved sautéed mushrooms along with the remaining cold butter, grated Parmesan cheese, and black pepper, stirring vigorously to emulsify the ingredients until the texture turns exceptionally rich and creamy, then let it rest for one minute before serving and garnishing with parsley. · 2 min

Nutrition / serving

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