Mushroom Risotto

Creamy, deeply savory mushroom risotto made the proper way — slowly stirring in hot broth until the rice becomes silky and rich.

Ingredients

• •300g Arborio rice
• •300g mixed mushrooms, sliced
• •1 onion, finely diced
• •2 cloves garlic, minced
• •1 litre vegetable broth, kept warm
• •1/2 cup dry white wine (optional)
• •40g Parmesan, grated
• •2 tablespoons butter
• •1 tablespoon olive oil
• •Salt and pepper to taste
• •Fresh thyme or parsley

Instructions

1. 1. Heat olive oil in a wide, heavy pan over medium heat. Cook onion for 5 minutes until softened. Add garlic and cook 1 more minute.
2. 2. Add mushrooms and cook for 5–6 minutes until golden. Season with salt and remove half to use as topping later.
3. 3. Add rice and stir to coat it in the oil for 1–2 minutes until the edges look translucent.
4. 4. Add wine if using and stir until absorbed. Then add warm broth one ladleful at a time, stirring constantly and letting each addition absorb before adding the next. This takes about 18 minutes total.
5. 5. When rice is al dente and the mixture is creamy, remove from heat. Stir in butter and Parmesan.
6. 6. Season with salt and pepper. Serve topped with the reserved mushrooms and fresh herbs.