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Un clásico risotto italiano cremoso de champiñones hecho de la manera tradicional — agregando lentamente caldo caliente, cucharón por cucharón, mientras se revuelve para extraer el almidón y crear esa textura sedosa característica. Champiñones terrosos, vino blanco, Parmesano y un trozo final de mantequilla hacen que este sea un plato profundamente satisfactorio que está al alcance de cualquier cocinero casero.

Instrucciones

1. 1

   If using dried porcini mushrooms, place them in a small bowl and cover with 1 cup of hot water. Let soak for 15 minutes, then lift out and roughly chop. Strain the soaking liquid through a fine sieve and add it to your broth — this is liquid gold for flavor.

2. 2

   Pour the chicken broth (plus the porcini mushrooms soaking liquid if using) into a medium saucepan and bring to a gentle simmer over ^[medium-low heat]. Keep it warm on the back burner throughout cooking — adding cold chicken broth will shock the arborio rice and slow down the cooking process.

3. 3

   In a wide, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of butter and the olive oil over ^[medium-high heat]. Add the sliced cremini mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes until golden brown on one side, then stir and cook another 2 minutes. Season with a pinch of salt and black pepper, then transfer to a plate and set aside.

4. 4

   Reduce heat to ^[medium]. In the same pot, add 1 more tablespoon of butter. Add the shallots and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the garlic and cook for 1 more minute until fragrant.

5. 5

   Add the arborio rice to the pot and stir to coat every grain in the butter and olive oil. Toast the arborio rice for about 2 minutes, stirring frequently, until the edges of the grains look slightly translucent and you can smell a faint nutty aroma.

6. 6

   Pour in the white wine and stir constantly until it is fully absorbed by the arborio rice, about 1–2 minutes. This step adds brightness and acidity that balances the richness of the finished dish.

7. 7

   Begin adding the warm chicken broth one ladle at a time (about ½ cup per addition). Stir frequently — not constantly, but enough to keep the arborio rice moving — and wait until each addition is nearly fully absorbed before adding the next. Adjust heat to maintain a gentle, active simmer throughout. This process takes 18–22 minutes total.

8. 8

   After about 18 minutes, taste the arborio rice. It should be creamy and al dente — tender with just a slight bite in the center. If it needs more time, continue adding chicken broth one ladle at a time. You may not need all the chicken broth, or you may need a splash of water at the end — follow the arborio rice, not the clock.

9. 9

   Remove the pot from the heat. Stir in the remaining 1 tablespoon of cold butter and all of the grated Parmesan cheese. This step — called 'mantecatura' — is what makes risotto luxuriously creamy. Stir vigorously for 1–2 minutes until the risotto looks glossy and flows like slow lava. Taste and adjust salt and black pepper.

10. 10

    Fold the sautéed cremini mushrooms back into the risotto, reserving a few for topping. Serve immediately in warm bowls, topped with the reserved cremini mushrooms, extra Parmesan cheese, freshly ground black pepper, and chopped parsley if desired. Risotto waits for no one — serve right away!