Step 1

Basic Risotto

Step 2

Heat 1 tablespoon butter and 1 tablespoon extra-virgin olive oil in a saucepan until you hear a light sizzle and the butter begins to bubble.

Step 3

Add 1 c of Arborio rice and stir evenly and thoroughly.

Step 4

After a minute or so – when the rice gets glossy (not brown), add ½ c of dry white wine and keep stirring. 

Step 5

Once the wine starts to bubble, it will be absorbed quickly (within about 2 minutes), so make sure you have 4 c of beef stock warmed and ready.

Step 6

Add one ladle of stock at a time and stir. Adjust the heat so it’s barely boiling. Just a couple bubbles here and there.

Step 7

Once the liquid is absorbed, add another ladle of stock, stir, and repeat. Watch, smell, and taste. From adding the first ladle to the last, it takes about 25 minutes from start to finish. Taste, but be careful with adding salt too soon. The stock will add additional salt, and so will the salty Parmigiano Reggiano. 

Step 8

When the rice is done, add (at least) 1 tablespoon butter and (at least) ½ c of Parmigiano Reggiano (the good stuff). Stir for about 2 minutes and add a couple cranks of black pepper (¼ tsp).

Step 9

Mushroom Risotto

Step 10

Heat 1 tablespoon butter and 1 tablespoon extra-virgin olive oil in a saucepan over medium heat. 

Step 11

Add ¼ c chopped shallots and cook for 2 minutes until translucent.

Step 12

Add 8 oz sliced mushrooms, 1 tablespoon minced garlic, 1 teaspoon dry thyme and/or sage, 1 tablespoon soy sauce, and season with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper. Stir occasionally and cook (simmer) for about 8 minutes. 

Step 13

Once the mushrooms have absorbed all the liquids, taste them and add more salt if necessary.

Step 14

Remove from the saucepan and set aside. 

Step 15

Next, cook the risotto as outlined in the Basic Risotto recipe above.

Step 16

Once the risotto is ready in its creamy deliciousness, put the cooked mushrooms back in the risotto and stir it all together.

Step 17

Sprinkle with some roughly chopped fresh flat-leaf Italian parsley and pour yourself a glass of Sauvignon Blanc. You deserve it.