What she’d tell you
You do not have to stir it constantly: that is a story people tell. You do have to keep the stock hot, and you do have to stop cooking a minute before you think it is ready.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Cover the dried mushrooms with 200 ml of the broth, hot, and leave them 15 minutes. Keep the rest of the broth warm in a pan.
Fry the sliced fresh mushrooms in the oil over high heat until properly browned, about 8 minutes. Set them aside with a pinch of salt.
Soften the finely diced onion and garlic in half the butter for 5 minutes.
Add the rice and stir for a minute until the grains look glassy at the edges, then pour in the wine and let it bubble away.
Add the hot broth a ladle at a time, stirring now and then, waiting until each one is nearly absorbed. About 18 minutes.
Stir the mushrooms back in. Take it off the heat while the rice still has a little bite, then beat in the rest of the butter and the parmesan hard.
Rest it 2 minutes, stir in the parsley, and serve loose enough to spread slowly on the plate.
If you haven’t got it
White Wine
more broth with a squeeze of lemon at the end
Dried Mushrooms
skip them, but double the fresh and brown them harder
Keeping it
Two days in the fridge, though it firms up completely.
A pan with a good splash of broth, stirred until loose again. Leftovers also make arancini.
