For the risotto
Heat the stock and keep it warm throughout the preparation. Heat a second pot over medium-high heat, add the olive oil and sweat the onion. Cook until it softens well and gets a slightly blond color. Add the rice and garlic and sauté for 2-3 minutes. Deglaze with the wine let it evaporate completely before adding the stock. Add enough stock to almos cover with rice, season with salt and cook at a low to medium simmer while stirring very often. Keep adding the stock in the same manner until the rice is cooked to your preference.
Add the sautéed mushrooms and enough stock to obtain a porridge like consistency. Cook for about a minute and take off the heat. Add the thyme, parmesan and butter and stir to combine. Cover the pot and "rest" the risotto for 2-3 minutes before serving.
For the sautéed mushrooms
Heat a frying pan over a very high heat and add a good amount of olive oil. Add the button mushrooms season with salt and cook while stirring often until golden brown. Make sure that the pan is not crowded and the heat is very high. Remove the mushrooms on to absorbent paper and repeat with the remaining mushrooms.
COOK ALONG PREP & EQUIPMENT LIST
- have onions and garlic peeled.
- weigh all the following ingredients
- keep ingredients separated by sub recipe.
- 1 pot for mushroom stock (3 liters +)
- 1 pot, shallow type for risotto (short and wide, 30 cm at least)
- 1 pot or a bowl, for the straining the stock 3 liters
- 1 pan 26 cm and above
- 1 - 20 cm bowl, or a baking pan, for the resting the sautéed mushrooms
- 1 ladle, straight, for mixing the risotto
- 1 strainer
- 1 ladle deep, for the gradual transfer of stock to the risotto
- 1 cutting board
- 1 chef’s knife
- a few bowls, for storing ingredients