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Mushroom Risotto

What do you need?

• 300g Arborio rice
• 400g mixed mushrooms (cremini, shiitake, or button), sliced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 liter vegetable or chicken stock (kept warm on low heat)
• 120ml dry white wine
• 50g butter
• 50g Parmesan cheese, freshly grated
• 2 tablespoons olive oil
• Salt and black pepper

How to make it

1. Heat olive oil and a small knob of butter in a large pan over medium-high heat. Add the sliced mushrooms and sauté until browned and tender (about 5-7 minutes). Remove mushrooms from the pan and set them aside.
2. In the same pan, lower the heat to medium and add the remaining olive oil along with the chopped onion. Cook until translucent and soft, roughly 4 minutes. Add the minced garlic and cook for 1 more minute.
3. Pour the Arborio rice directly into the pan with the onions and garlic. Stir continuously for 2 minutes until the edges of the rice grains become translucent, ensuring the grains are toasted.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed by the rice.
5. Begin adding the warm stock one ladleful at a time. Stir frequently, allowing the rice to completely absorb the liquid before adding the next ladle. Keep repeating this process until the rice is creamy but still slightly al dente (this takes about 18-20 minutes).
6. Stir the sautéed mushrooms back into the pan during the final ladle of stock to heat them back up.
7. Remove the pan from the heat completely. Stir in the remaining butter and the grated Parmesan cheese. Cover with a lid and let it rest for 2 minutes to reach maximum creaminess.
8. Season generously with freshly cracked black pepper and a pinch of salt. Top with fresh parsley, and serve immediately!