Ingredients
Original recipe: 4 main-course bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gDry arborio rice
- 400 gMushrooms sliced
- 120 gOnion finely chopped
- 2 cloveGarlic minced
- 1200 mlGluten-free vegetable stock made without milk or soy
- 30 mlOlive oil
- 35 gButter
- 70 gHard cheese made with vegetarian rennet grated
- 15 gParsley chopped
- 15 mlLemon juice
- ¼ tspSalt
- ½ tspBlack pepper
Make it
- Warm the stock in a small saucepan and keep it at a gentle simmer. Heat the oil in a wide saucepan and brown the mushrooms over medium-high heat for 7–9 minutes; transfer them to a bowl.
- Lower the heat to medium. Add 15 g of the butter and the onion to the same pan and cook for 5 minutes. Stir in garlic and rice for 1 minute.
- Add a ladle of hot stock and stir until mostly absorbed. Continue adding stock a ladle at a time, stirring often, for 15 minutes.
- Return the mushrooms and continue cooking with the remaining stock for 4–7 minutes, until the rice is tender with a small firm center and the mixture flows softly when stirred.
- Take off the heat and fold in the remaining butter, cheese, parsley, lemon juice, salt and pepper. Serve immediately in warm bowls.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.