Mushroom Risotto

Ingredients

• 6 cups low-sodium vegetable broth
• 1 cup water, divided, as needed for cooking and finishing
• 2 tablespoons olive oil, divided
• 1 pound cremini mushrooms, sliced 1/4 inch thick
• 2 tablespoons unsalted butter, divided
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice (about 300 grams), uncooked and not rinsed
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
• 2 tablespoons chopped fresh parsley

Method

1. 1

   Step 1. Allow about 65 minutes: 15 minutes preparation and 50 minutes cooking. Warm the broth while browning the mushrooms. Use a 12-inch deep skillet or 4-quart wide saucepan, a 3-quart saucepan, a plate and a ladle. This makes four modest main-course portions; serve as soon as it is ready.

2. 2

   Step 2. Bring the broth just to a simmer in the small saucepan, then cover and keep hot over the lowest heat; do not let it boil away. When only about 1 cup broth remains during cooking, add the measured water to that saucepan and return it to a simmer so hot liquid is ready for the finish.

3. 3

   Step 3. Heat 1 tablespoon oil in the wide pan over medium-high heat. Add half the mushrooms and leave undisturbed for 2 minutes, then cook, stirring occasionally, for 4–6 minutes more, until their liquid has evaporated and several surfaces are golden. Transfer to a plate. Repeat with the remaining oil and mushrooms; avoid blackening the fond.

4. 4

   Step 4. Reduce the heat to medium. Melt 1 tablespoon butter in the same pan; cook the onion for 4–5 minutes until translucent. Stir in the garlic for 30 seconds, then add the rice, salt and pepper. Stir for 1–2 minutes until the rice is hot and its edges look slightly translucent.

5. 5

   Step 5. Add 1 cup hot broth and scrape up the mushroom fond. Maintain a gentle simmer. Add more hot liquid about 1/2 cup at a time, stirring frequently, when a spoon drawn through the rice leaves a trail that slowly closes. Never let the bottom dry out. Start tasting after 18 minutes; allow 20–28 minutes for tender grains with a small firm center, adding hot liquid as needed. Keep at least 1/2 cup hot liquid for finishing; not all the liquid must be used.

6. 6

   Step 6. Fold in the mushrooms and their juices and heat for 1 minute. Off the heat, stir in the remaining butter, Parmesan and parsley. Add reserved hot liquid 2 tablespoons at a time until the risotto spreads into a shallow pool when a bowl is tilted; it will thicken as it is served. Divide immediately among four bowls.

7. 7

   Step 7. Refrigerate leftovers promptly in shallow containers, within 1 hour if possible and never beyond 2 hours (1 hour above 90°F). Keep at 40°F or below, use within 24 hours and reheat once to 165°F.