Mushroom Risotto

Step 4: Adjust seasoning & texture

Texture & seasoning adjusters

  • Parmigiano Reggiano, finely grated
    40 gthree spoonfuls
  • Butter, cold, cubed
    30 g2 spoonfuls
  • Salt
    to taste
  • Black Pepper
    to taste
  • Fresh thyme
    for garnish

From previous steps

  • Simmered risotto
  • Extra broth, if needed
  • Sauteéd mushrooms

Stir in the remaining 30 g of butter and the grated parm. Add in more broth or water until the risotto is your desired consistency.

Season to taste with salt and pepper, then serve: add to a plate and top with the mushrooms and a sprinkle of parsley.