Mushroom Risotto

Italian · 40m · 4 servings

Ingredients

• 1⅝ cups (320g) arborio rice
• 10.6 oz mushrooms
• 1 yellow onion
• 2 clove garlic
• 4.2 cup vegetable stock
• ¾ cup (60g) parmesan
• ⅛ cup (30g) unsalted butter
• 1 tbsp olive oil
• 1 tsp salt

Steps

1. Keep the stock hot in a saucepan. In a wide pan, brown the mushrooms in oil; set aside.
2. Soften the onion in butter with a pinch of salt, then the garlic. Stir in the rice until the edges look translucent.
3. Add hot stock a ladle at a time, stirring as it absorbs, until the rice is tender with a little bite.
4. Fold in mushrooms and parmesan. Rest 1 minute off the heat. It should slowly spread on the plate.

Stir often, not constantly. The last ladle of stock should leave it flowing, not stiff.