Mushroom Risotto
Prep: 15 min
Cook: 35 min 4 servings
Originally from Recipetineats
Instructions
- 1Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).
- 2Add 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.
- 3Repeat with remaining mushrooms, then remove.
- 4Turn heat down to medium. In the same pot, melt butter then add garlic and onion.
- 5Cook 2 minutes until onion is translucent but not golden.
- 6Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.
- 7Add rice and stir for 1 minute until semi translucent.
- 8Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).
- 9Add 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 (~10 min, Note 6).
- 10Add cream and butter, stir vigorously to make creamy.
- 11Stir in parmesan, salt and pepper.
- 12Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7).
- 13Reheat remaining mushrooms (I microwave).
- 14Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)
- 15Garnish with parsley if using, and extra parmesan. Serve immediately!