Mushroom Risotto: the authentic recipe: the best recipe

Cut the mushrooms in half, one part for the broth and the other for presentation.

Slice the garlic, shallot, and parsley separately and set aside.

Clean the mushrooms and cut them into pieces.

Sauté half an onion sliced in a mixture of butter and olive oil until golden.

Add and sauté the mushrooms.

Add vegetable or chicken broth to cook the risotto.

Let the broth simmer so it absorbs the mushroom flavors.

Heat a new saucepan, add olive oil and butter, and sauté until golden.

Add the carnaroli rice and stir until translucent.

Deglaze with a glass of dry white wine and stir to reduce the alcohol.

Pour a ladle of broth and stir until the rice is fully absorbed.

Repeat until the rice is cooked al dente.

Melt butter and olive oil in a pan while stirring the risotto.

Sauté the sliced shallot in the pan, then add the garlic.

Sauté the mushrooms while stirring the risotto, season, and add the sliced parsley.

Season the risotto just before finishing.

Chop some parsley and sprinkle on top.

Serve the rice in deep plates and place the sautéed mushrooms on top.

Serve with a twist of black pepper and Parmesan.

The fat from the butter balances the saltiness of the Parmesan and the bitterness of the cèpe. Prefer a medium-aged Italian red or a dry mineral white wine.