Creamy mushroom and spinach risotto with shiitake and parmesan

• 225 g cremini mushroomssliced about 5mm thick
• 115 g shiitake mushroomsstems removed, caps sliced
• 100 g baby spinach
• 1 yellow onionfinely diced
• 3 garlic clovescloves, minced
• 300 g arborio rice
• 120 ml dry white wine
• 1 l store-bought vegetable stock
• 3 tbs unsalted butter
• 2 tbs extra virgin olive oil
• 60 g parmesan cheesefinely grated, plus extra for serving
• 1 tsp kosher salt
• ½ tsp black pepperfreshly ground
• 4 fresh thyme sprigssprigs, leaves stripped

1. 1

   Pour the vegetable stock into a saucepan and bring it to a gentle simmer over medium-low heat. Keep it warm on the back burner — you'll be ladling from it throughout the cook.

   Tip: Warm stock is essential. Adding cold stock to risotto drops the temperature and slows cooking dramatically.

2. 2

   Set the Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Once the oil shimmers, add all the cremini and shiitake mushrooms in a single layer (work in batches if needed — crowding steams instead of sears). Cook without stirring for 3-4 minutes until the undersides are deeply golden, then flip and cook another 2 minutes. Season with a pinch of salt, transfer to a plate, and set aside.

   Tip: Resist the urge to stir — mushrooms need uninterrupted contact with the hot pan to develop that golden, almost caramelized crust.

3. 3

   Reduce heat to medium. Add 1 tablespoon of butter and the remaining 1 tablespoon of olive oil to the same Dutch oven. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Add the garlic and thyme leaves and cook until fragrant, about 30 seconds.

4. 4

   Add the arborio rice to the pot and stir constantly for about 1-2 minutes. You want every grain coated in fat and slightly toasty — listen for a gentle crackling sound and look for the edges of the grains turning translucent.

   Tip: This step is called tostatura. It seals the outside of the grain so the risotto releases starch slowly, giving you that signature creaminess.

5. 5

   Pour in the white wine and stir continuously. It will bubble and sizzle. Keep stirring until the wine is almost completely absorbed and you can drag the spoon across the bottom of the pot and the rice doesn't immediately flood back, about 1-2 minutes.

6. 6

   Begin adding the warm stock one ladle at a time (about 180ml per addition). Stir frequently and wait until each addition is mostly absorbed before adding the next. You'll see the rice go from soupy to creamy between each ladle. Continue this process for about 16-18 minutes total. The rice is done when it's tender but still has a slight bite at the center — not mushy, not chalky.

   Tip: You may not need all the stock, or you might need a splash of hot water at the end. The risotto should flow like lava when you tilt the pot — Italians call this all'onda (like a wave).

7. 7

   Remove the Dutch oven from the heat. Stir in the remaining 2 tablespoons of butter and all the grated parmesan until melted and fully incorporated. This is called mantecatura — it's what makes risotto impossibly silky.

8. 8

   Fold in the seared mushrooms and all the baby spinach. The residual heat will wilt the spinach in about 30-45 seconds — just stir gently until it's bright green and tender. Season with the kosher salt and black pepper, taste, and adjust as needed.

   Tip: If the risotto has tightened up, stir in a small splash of warm stock to loosen it back to that flowing consistency before serving.

9. 9

   Serve immediately — risotto waits for no one. Spoon into warm bowls and top with extra grated parmesan and a crack of black pepper.

   Tip: Leftovers can be stored in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of stock to bring back the creaminess — it'll thicken significantly in the fridge.

• Dutch oven (5-liter (5-quart))
• cutting board
• chef's knife
• small saucepan (2-liter (2-quart))
• ladle
• wooden spoon

Per serving

Nutritional values are estimates only.