Risotto is not soft rice.
Risotto is temperature control, liquid management, starch release and timing.
Not soup. Not sticky porridge.
This is a clean, repeatable blueprint to cook elite mushroom risotto (2 portions).
Risotto is not fast food.
Risotto is controlled absorption and constant structure building.
If you want to walk away from the pan — stop here.
If you want perfect creaminess without cream — keep reading.
1. Understand The Goal (This Is NOT Sticky Rice)
Elite risotto must be:
Creamy but flowing
Each grain separate
Glossy
Light on the spoon
If it sits like mashed potatoes, you failed.
2. Ingredient Discipline (Exact Measures – 2 Portions)
Carnaroli or Arborio rice
→ 160 g
Fresh mushrooms (champignon / cremini / mix)
→ 200 g
Hot vegetable or chicken stock
→ 750 ml
Shallot or onion (finely chopped)
→ 40 g (about 3 tbsp)
Butter (cold, cubed)
→ 30 g
Olive oil
→ 1 tbsp
Dry white wine
→ 60 ml
Parmesan (Parmigiano Reggiano), finely grated
→ 40 g
Garlic
→ 1 small clove
Salt
→ to taste
Black pepper
→ to taste
Optional finish (recommended):
Fresh parsley
→ 1 tbsp chopped
3. Mushroom Base (6–8 Minutes)
Heat pan on medium-high.
Add:
1 tbsp olive oil
1 small clove garlic (crushed)
Add mushrooms.
Cook:
→ 6–8 minutes
Stir occasionally.
Goal:
Golden edges
Moisture fully evaporated
Season lightly with salt.
Remove mushrooms from pan. Keep aside.
4. Onion & Rice Activation (3 Minutes)
Same pan.
Lower to medium.
Add:
40 g onion
small pinch of salt
Cook:
→ 2 minutes
Add rice:
→ 160 g
Toast rice:
→ 60–90 seconds
The grains must feel hot and slightly translucent at the edges.
This step protects structure.
5. Wine Reduction (30 Seconds)
Add:
White wine → 60 ml
Cook:
→ 30–40 seconds
Alcohol must fully evaporate.
The pan must smell clean.
6. Stock System (The Real Risotto Work)
Your stock must be:
Hot
Steaming
Ready
Heat level:
→ medium
Add stock:
→ 1 ladle (about 80–100 ml) at a time
Stir slowly.
Wait until almost absorbed.
Then add the next ladle.
Total cooking time from first stock:
→ 15–17 minutes
Do not rush.
Do not flood the pan.
7. Mushroom Reintegration (Last 3 Minutes)
After about 12 minutes of stock cooking:
Add back:
All mushrooms
Continue adding stock and stirring.
8. Final Texture Control (The Wave Test)
At minute 15–17:
Taste the rice.
It must be:
Soft outside
Slight resistance in the center
The risotto must slowly flow when you tilt the pan.
This is called all’onda (wave).
9. Mantecatura (The Cream Without Cream – 60 Seconds)
Turn off the heat.
Add immediately:
Cold butter → 30 g
Parmesan → 40 g
Stir energetically:
→ 45–60 seconds
Do not return to heat.
This is where gloss and body are created.
10. Final Adjustment (10 Seconds)
Taste.
Add:
Salt if needed
Black pepper to taste
Optional:
Chopped parsley → 1 tbsp
11. Texture Reality Check
Elite risotto feels:
Silky
Light
Glossy
Not heavy
If your risotto is:
Dry → not enough stock at the end
Runny → too much liquid, too late
Sticky → overcooked rice
Greasy → bad butter integration
The spoon exposes everything.
12. Service Window
Serve immediately.
Risotto waits for no one.
After 2 minutes, texture starts dying.
13. The Risotto Code
Hot stock.
Slow absorption.
Separation of grains.
Cold butter finish.
No reheating.
Stir calmer.
Add less liquid.
Finish harder.
Serve faster.