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Wild Mushroom Risotto

Italian · Rice · Creamy

Wild Mushroom Risotto

Elena's rule: the rice tells you when to add stock, not the clock. Toast, ladle, stir, taste — nothing else.

Elena Roux

Elena Roux

4.86 · Master Chef

Time

50 Mins

Skill

Intermediate

Rating

4.9 / 5

The method

  1. 01

    Sear the mushrooms in batches in a dry-hot pan, then finish with butter and thyme. Set aside — do not crowd them.

  2. 02

    Sweat shallots in butter, add the rice and toast until the grains turn translucent at the edges.

  3. 03

    Splash in the wine and let it fully evaporate.

  4. 04

    Add hot stock a ladle at a time, stirring, waiting until each is nearly absorbed — about 18 minutes.

  5. 05

    Off heat, beat in cold butter and parmesan hard for a full minute, fold back the mushrooms, and loosen with stock until it ripples on the plate.

Watch it made

Cook-alongs from the chef, plus variations other cooks have filmed in their own kitchens.

0:06Chef

The final beating with cold butter

Elena Roux

"One hard minute off the heat — that's the creaminess, not cream."