Ingredients
Equipment
Method
- Heat 1 tbsp oil and half the butter in a large heavy-based pot over high heat. Once melted, add half the mushrooms and cook until golden brown, about 4 minutes.
- Add 1/2 the garlic, 1/4 tsp each salt and pepper, and continue to cook until golden brown, about 1.5 minutes. Remove mushrooms to a bowl.
- Repeat with the remaining mushrooms, then remove.
- Turn heat down to medium. In the same pot, melt butter, then add garlic and onion. Cook for 2 minutes until the onion is translucent but not golden.
- Add wine and simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.
- Add rice and stir for 1 minute until semi-translucent.
- Add about 1.5 cups of stock. Stir, then let it sit for 3 minutes, stirring only a few times, until mostly absorbed.
- Add another 1.5 cups stock, stir every now and then until mostly absorbed. Repeat twice more until all stock is used up. The rice should be just cooked, and the risotto should be creamy and slightly loose.
- Add cream and butter, stir vigorously to make it creamy.
- Stir in parmesan, salt, and pepper. Stir through half the mushrooms, then taste and add more salt and pepper if needed. The consistency should be creamy, not thick.
- Reheat the remaining mushrooms (microwave is fine).
- Spoon risotto into bowls, then top with the reserved mushrooms and any juices from their bowl. Garnish with parsley if using, and extra parmesan. Serve immediately.
Nutrition
Notes
If the rice is still too firm after all the stock is used, add 1/2 cup of hot tap water at a time, stirring until absorbed, until the rice is cooked to your liking. For a looser consistency, similar to restaurant-style risotto, you can add a little more stock or water. Leftovers can be stored in the fridge for 3 to 4 days and reheated in the microwave with a splash of milk to restore creaminess.