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A rich and creamy Italian classic featuring earthy wild mushrooms, fragrant thyme, and a velvety finish with Pecorino Romano and cold butter. This technique-driven dish relies on constant stirring and gradual addition of warm stock to achieve the perfect al dente texture.
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Warm the chicken stock and prep the mushrooms, shallots, and garlic. → Sauté mushrooms with thyme until tender, then add aromatics and rice to toast. → Deglaze with white wine and begin adding warm stock one ladle at a time. → Stir constantly for 25-30 minutes, maintaining a light liquid cover over the rice. → Off-heat, finish with cold butter and Pecorino Romano for a creamy texture.
Warm the chicken stock and prep the mushrooms, shallots, and garlic. → Sauté mushrooms with thyme until tender, then add aromatics and rice to toast. → Deglaze with white wine and begin adding warm stock one ladle at a time. → Stir constantly for 25-30 minutes, maintaining a light liquid cover over the rice. → Off-heat, finish with cold butter and Pecorino Romano for a creamy texture.
A rich and creamy Italian classic featuring earthy wild mushrooms, fragrant thyme, and a velvety finish with Pecorino Romano and cold butter. This technique-driven dish relies on constant stirring and gradual addition of warm stock to achieve the perfect al dente texture.
Pour 4.5 cups of chicken stock into a small pot and warm it over low heat.
Mince the shallots and garlic cloves.
Clean the wild mushrooms with a damp paper towel. Slice the shiitakes and tear the oyster mushrooms into bite-sized pieces.
Heat a 12-inch straight-sided sauté pan over medium heat. Add butter and let it melt.
Add the mushrooms, fresh thyme leaves, salt, and pepper to the pan. Sauté until tender (about 6 minutes).
Always keep the stock warm on low heat; adding cold stock will stop the cooking process.
Clean mushrooms with a damp towel instead of washing them to prevent them from becoming soggy.
Using a 12-inch straight-sided pan is recommended as the surface area helps with even cooking and evaporation.
Constant stirring is the secret to great risotto; it releases the starches from the rice to create the natural cream sauce.
Adding cold butter at the very end (mantecatura) creates a superior emulsion and shine.
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