Mushroom risotto with round-grain rice

Classic Italian risotto is usually made with specific rice varieties. With J. Montoro, add the stock gradually, then finish with butter and cheese to achieve a fluid texture.

Ingredients for 4 people

• 320 g J. Montoro extra-grade round-grain rice.
• 400 g mixed fresh mushrooms.
• 1 small onion, very finely chopped.
• 1 litre vegetable or chicken stock, kept hot.
• 100 ml dry white wine, optional.
• 50 g cold butter.
• 70 g mature cheese, finely grated.
• 2 tablespoons olive oil.
• Salt and pepper to taste.

Step-by-step preparation

1. Brown the mushrooms. Cook the mushrooms in a wide frying pan with one tablespoon of oil, working in batches if needed. They should brown rather than boil in their own liquid. Reserve them to add at the end.
2. Prepare the base. In a shallow pot, add the other tablespoon of oil and cook the onion over low heat until translucent. Add the rice and stir for one or two minutes to coat it.
3. Deglaze. Add the wine and let it evaporate almost completely. If you prefer not to use alcohol, start directly with the stock.
4. Add the stock. Add a ladle of hot stock and stir regularly. Add the next ladle only when the previous one has been almost completely absorbed. Maintain a gentle simmer.
5. Check the rice. Start tasting the rice after 15 minutes. It may need 17–20 minutes, depending on the heat and cookware. It should be tender but retain its structure, surrounded by a fluid, creamy sauce.
6. Finish with butter and cheese. Remove from the heat. Add the mushrooms, cold butter and cheese. Mix vigorously and adjust the texture with a little stock. Serve immediately.

The right texture

The risotto should spread gently on the plate rather than form a solid mound. Its creaminess should come from the starch, butter and cheese, not from adding cream.