A good risotto needs just the right amount of attention — stir it too much and it turns gluey, stir too little and you miss out on that delicious creaminess. The sweet spot? A gentle stir every 20–30 seconds, just enough to coax out the starch as the stock absorbs.
I always recommend prepping all your ingredients before you begin — once you’re set up, the rest flows smoothly in one pot. A splash of good dry white wine and a handful of freshly grated parmesan bring the whole dish to life. This version, finished with crème fraîche and wild mushrooms, is rich, comforting and surprisingly simple.
1. In a deep pan, heat the olive oil over medium-low heat. Add the chopped shallots and sauté for 3–4 minutes until softened. Stir in 2 tablespoons butter as well as the garlic, thyme, and mushrooms.Cook on low heat for for 10–12 minutes, stirring occasionally, until the mushrooms are golden and any liquid has evaporated. Season with salt and pepper.
2. Add the remaining ½ tablespoon butter, then stir in the Arborio rice. Cook for 2 minutes, stirring constantly, to coat and toast the grains.
3. Pour in the white wine to deglaze the pan and stir until mostly evaporated.
4. Add warm chicken stock gradually about ½–¾ cup (120–180 ml) at a time, stirring often and allowing each addition to absorb before adding more. Continue the process for about 15–18 minutes, until the rice is tender yet slightly firm in the center, and the texture is creamy.
5. Turn off the heat and stir in the peas, parmesan, and crème fraîche until the risotto is glossy and smooth. Taste and adjust seasoning with salt and pepper.
6. Spoon into bowls and garnish with some freshly chopped parsley. Serve immediately
4 servings