INGREDIENTS
1.5 cups Arborio rice
300g mixed mushrooms (cremini, shiitake, oyster)
1 litre vegetable broth, kept warm
1 medium onion, finely diced
3 cloves garlic, minced
120ml dry white wine
60g Parmesan cheese, freshly grated
3 tablespoons unsalted butter (divided)
2 tablespoons olive oil
Salt and freshly cracked black pepper
Fresh thyme leaves for garnish
Truffle oil for drizzling (optional)
COOKING DIRECTION
Step 1 - Prepare the Mushrooms and Broth
Clean and slice 300g of mixed mushrooms (cremini, shiitake, oyster). Heat 1 litre of vegetable broth in a saucepan and keep it on a low simmer. This ensures the broth is hot when added to the rice, which is key to a creamy risotto.
Step 2 - Sauté the Aromatics and Mushrooms
In your Ember Dutch Oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 1 finely diced onion and 3 minced garlic cloves. Cook for 2 minutes until soft. Add the mushrooms and cook for 5-6 minutes until golden and all moisture has evaporated.
Step 3 - Toast the Rice
Add 1.5 cups of Arborio rice to the pan and stir for 1-2 minutes until the grains are translucent around the edges. Pour in 120ml of dry white wine and stir until fully absorbed. This step adds depth of flavour to the risotto.
Step 4 - Add Broth Gradually and Stir
Add the warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This process takes about 18-20 minutes. The constant stirring releases starch from the rice, creating that signature creamy texture.
Step 5 - Finish with Butter and Parmesan
Remove from heat. Stir in 2 tablespoons of cold butter and 60g of freshly grated Parmesan cheese. The rice should be tender but still have a slight bite (al dente). Season with salt and freshly cracked black pepper to taste.
Step 6 - Plate and Serve Immediately
Risotto waits for no one. Serve immediately in warm bowls, topped with extra Parmesan, a drizzle of truffle oil, and fresh thyme leaves. The consistency should be loose and flowing, not stiff — Italians call this all onda (like a wave).