Indulge in the rich, creamy goodness of a perfectly cooked risotto paired with a deep, umami-packed mushroom ragout. This recipe brings out the best of Italian comfort food with an elegant presentation, featuring crispy parmesan crisps for added texture. To reduce last-minute cooking stress, the risotto is prepared in two stages—first, the rice is par-cooked to ¾ doneness (partly raw and not yet edible), then finished to perfection before serving. The addition of crème fraîche to the ragout enhances its velvety richness, while the herbsinfuses both the risotto and ragout with subtle earthy notes. Follow along as we break it down step by step, ensuring you achieve a restaurant-quality risotto every time!
📌 Ingredients (Serves 2)
Stage 1: Par-Cooking the Risotto
160g Arborio or Carnaroli rice
1 small shallot, finely chopped
2 cloves garlic, minced
50ml dry white wine
500ml vegetable stock, warm
1 bay leaf
10g butter
Salt, to taste
Cracked black pepper, to taste
Stage 2: Finishing the Risotto
250ml vegetable stock, warm
20g butter
40g parmesan cheese, grated
1 tbsp fresh parsley, finely chopped
Salt, to taste
Cracked black pepper, to taste
For the Mushroom Ragout
20g dried wild mushrooms
180g chestnut mushrooms, sliced
1 small shallot, finely chopped
2 cloves garlic, minced
1 tsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped
1 bay leaf
20g butter
50ml dry white wine
100ml vegetable stock
50g crème fraîche
Salt, to taste
Cracked black pepper, to taste
For the Parmesan Crisp & Garnish
40g parmesan cheese, grated
1 tbsp fresh parsley, finely chopped
Cracked black pepper, to taste
🔪 Techniques You’ll Learn:
✔️ Mastering a two-stage risotto for easier preparation✔️ Building depth of flavour in a mushroom ragout✔️ Creating delicate, crispy parmesan crisps for an elegant finish
🔥 Chef’s Pro Tip:
Always use Arborio or Carnaroli rice for risotto due to their high starch content, which creates a creamy texture while keeping the grains intact. Carnaroli is often preferred for its ability to hold its shape better.
During the par-cooking stage, cook the rice to ¾ doneness, meaning the grains should still be firm and partly raw—not yet edible. This allows for stress-free finishing just before serving.
When cooking risotto, use a rubber spatula instead of a metal spoon. This helps reach the corners of the pan, prevents sticking, ensures even cooking, and protects the delicate rice grains from breaking.
Constant stirring is essential when cooking risotto to ensure even cooking and develop its signature creamy texture.
The final risotto should be creamy and loose, never lumpy. The grains should be al dente—firm to the bite but not hard in the center.
📖 Culinary Jargon & Ingredients Explained
Risotto Rice (Arborio & Carnaroli)
Short-grain rice varieties high in starch, essential for the creamy texture of risotto. Carnaroli is more resistant to overcooking than Arborio.
Parmesan (Parmigiano-Reggiano)
Aged Italian cheese with a rich, nutty flavour, adding depth and umami to risotto and crisps beautifully when baked.
Dried Wild Mushrooms
A concentrated source of umami, rehydrated to add deep, earthy notes to the ragout.
Chestnut Mushrooms
A firmer variety than button mushrooms, holding their texture better in a slow-cooked ragout.
Crème Fraîche
A tangy, cultured cream that adds richness and balances acidity in the mushroom ragout.
Al Dente
An Italian term meaning “to the tooth”—describes pasta or rice cooked until firm to the bite.
Par-Cooking
Partially cooking an ingredient ahead of time to reduce final cooking time while maintaining texture and consistency.
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2 Comments
❤
Looks delicious