MediumMade with care. Vegetarian · Stove
Mushroom risotto
The secret is adding stock gradually and tasting the grains. Ponto follows every step with you.
What we'll need
- 1 cup arborio rice
- 200 g fresh mushrooms
- 1,000 ml hot vegetable stock
- ½ piece chopped onion
- 2 tablespoons butter
- 40 g Parmesan
- ¼ teaspoon salt to adjust (optional)
1 cup = 240 ml. Measurements follow the original recipe.
Serves 2 people.
Contains: milk.
Here's how it's done.
Organize your workspace.
Heat stock in a saucepan. Slice mushrooms and chop onion. Keep a ladle nearby.
Brown the mushrooms.
Melt half the butter in a wide pan. Brown mushrooms over medium-high heat for about 4 minutes. Set aside.
Sauté the rice.
In the same pan, sauté onion for about 2 minutes; add some reserved butter if dry. Add arborio rice and stir for 1 minute.
Add stock gradually.
Add a ladle of stock and stir. When nearly dry, add another. Repeat for about 18 minutes, tasting toward the end.
Add the finishing touch.
Return mushrooms, turn off heat and stir in remaining butter and Parmesan. Adjust salt and serve immediately.
About this recipe and its sources
A version without wine, using prepared stock and fresh mushrooms. The stock quantity is approximate; add gradually and taste.
Recipe adapted by Ponto. Sources checked on 17/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.