Mushroom Risotto

Ingredients

• MUSHROOMS:
• (1 lb) mushrooms, sliced 3 mm / 1/8" thick
• (1/2 lb) mushrooms, quartered
• 3 tbsp butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp salt and pepper, each
• RISOTTO:
• 1 tbsp butter
• 1 garlic clove, minced
• 2 schallots, finely chopped (or 1/2 onion)
• 1/4 cup dry white wine
• 1 1/4 cups arborio rice, uncooked
• 5 cups chicken broth/stock, low sodium
• FINISHES:
• 1/2 cup cream , optional but recommended
• 2 tbsp butter , optional
• 1/2 cup parmesan cheese , finely grated
• 1/2 tsp salt and pepper , each
• SERVING:
• Finely chopped parsley or chives
• Parmesan , freshly grated

Directions

1. 01

   Add 1 tbsp oil and half the butter in a large heavy pot over high heat. Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).

2. 02

   Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl.

3. 03

   Repeat with remaining mushrooms, then remove.

4. 04

   Turn heat down to medium. In the same pot, melt butter then add garlic and onion.

5. 05

   Cook 2 minutes until onion is translucent but not golden.

6. 06

   Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.

7. 07

   Add rice and stir for 1 minute until semi translucent.

8. 08

   Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).

9. 09

   Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy, it'll resemble Oatmeal (~10 min).

10. 10

    Add cream and butter, stir vigorously to make creamy.

11. 11

    Stir in parmesan, salt and pepper.

12. 12

    Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy

13. 13

    Reheat remaining mushrooms (I microwave).

14. 14

    Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)

15. 15

    Garnish with parsley if using, and extra parmesan. Serve immediately!

Notes

• Mushrooms – just ordinary mushrooms, either white / button mushrooms or Cremini mushrooms.
• I like slicing most and quartering some for texture variety in the dish. If your mushrooms are giant, cut into 1/6th of 1/8th.
• Best to cook mushrooms until golden than remove. If you cook them with the rice, the mushrooms lose their color (and color = flavour!)
• White wine adds complexity and depth of flavor. Any white wine will do here, though a dry one is best. Sauvignon blanc, chardonnay, Riesling...
• Warming up the stock will reduce cooking time. Just throw it in the microwave for a little bit before putting it in the pot.
• Cream and extra butter for finishing – these are optional. The cream and butter adds extra richness for finishing (cream also makes risotto white). Still incredible without!
• Rice doneness – If rice still too firm once all stock used up, add 1/2 cup hot tap water at a time and stir until absorbed until rice cooked to your taste.
• Leftovers – will keep 3 to 4 days in the fridge. Reheat in microwave with a splash of milk and mix well to make it creamy again!