Name: Authentic Italian Mushroom Risotto
Prep time: 3 min
Cook time: 38 min
Total time: 46 min
Yield: 4
Cuisine: Italian
Ingredients: 200 gram Mixed Fresh Mushrooms; 8 gram Salt; 6 gram Black Pepper; 2 piece Salsiccia; 2 piece Shallots; 180 gram Arborio Rice; 200 milliliter Dry white wine; 30 gram Unsalted Butter; 10 gram Olive Oil; 30 gram Parmesan; 500 milliliter Vegetable Stock (Clear)

Real Italian Risotto: Radim Gerlich's Recipe

Step-by-step method

Let’s cook

At a glance

You're about to make a creamy, restaurant-quality risotto with mushrooms and Italian sausage that requires about 40 minutes of active cooking and constant stirring. The key is adding stock gradually, one ladle at a time, while keeping the heat up and never stopping your stirring—this is what transforms the rice into that silky, luxurious dish. Once the rice is tender (around 20–25 minutes), you'll finish it with cold butter and Parmesan to create that signature creamy texture.

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Finely chop the shallot

Chop the shallot finely, trying to keep the pieces as even as possible. Otherwise some parts may end up slightly burnt while others haven't turned properly translucent yet.

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2 piece
Shallots
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Heat up the pot

Put a stainless steel pot with a fairly thick base on the stove and turn the heat up to full. Let it heat through, then add a knob of butter or a splash of olive oil. As soon as the butter melts (or immediately after pouring in the oil), add the shallot.

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10 gram
Unsalted Butter

10 gram
Olive Oil
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Sauté and add the rice

You can lower the heat slightly, but not too much. Fry the shallot until translucent. Turn the heat back up to full and pour in the dry rice.

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180 gram
Arborio Rice

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Stir constantly

Stir vigorously and don't stop. The rice will change colour as it fries, which takes about two to three minutes. You really must keep stirring the whole time so the rice and shallot don't catch and burn. This is the moment to season with salt and pepper.

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3 gram
Salt

3 gram
Black Pepper
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Pour in the wine

Pour the wine over the toasted rice, again with the heat on full. Keep stirring and wait until all the wine has evaporated and there's no liquid left in the pot.

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200 milliliter
Dry white wine
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Add the stock - gradually

Now it's time for the hot stock, which you should already have warming in a pot on another burner. Start adding it to the rice. Sauté the mushrooms and stir them into the rice.

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500 milliliter
Vegetable Stock (Clear)

200 gram
Mixed Fresh Mushrooms
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Ladle by ladle

Add just enough stock each time so the rice sits just below the surface. The grains shouldn't be poking out, but there shouldn't be too much liquid either. If you misjudge the amount of stock towards the end of cooking, you'll end up waiting for it to evaporate while the rice overcooks in the meantime.
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Season to taste

Add the pieces of salsiccia and stir. Keep tasting as you go. If the dish needs more salt, add it as early as possible so it has time to soak into the rice grains, not just the sauce.

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1 piece
Salsiccia

5 gram
Salt

3 gram
Black Pepper
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Fry until crisp

I sliced the second salsiccia and fried it until crisp.

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1 piece
Salsiccia
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Taste the rice

After about 20 to 25 minutes the risotto should be ready. The only way to know when to stop cooking is by tasting and checking that the rice is soft enough. It definitely shouldn't be overcooked and mushy.
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Butter and Parmesan

Take the finished risotto off the heat. Have some chilled butter ready, a few pieces, along with grated Parmesan. Add both to the pot and stir vigorously until the butter and cheese have melted in.

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20 gram
Unsalted Butter

30 gram
Parmesan
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Serving

This step will thicken the risotto slightly and round off the flavour. Serve immediately on warmed plates. Give the bottom of the plate a few firm taps with your palm - a properly made risotto should spread out beautifully across the plate. Garnish with the salsiccia and a little finely grated cheese on top.

Step-by-step method

At a glance

Finely chop the shallot

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Heat up the pot

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Sauté and add the rice

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Stir constantly

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Pour in the wine

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Add the stock - gradually

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Ladle by ladle

Season to taste

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Fry until crisp

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Taste the rice

Butter and Parmesan

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Serving

Real Italian Risotto: Radim Gerlich's Recipe

Ingredients — what you'll need

About this recipe

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