mushroom risotto

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 200g Arborio rice
• 100ml dry white wine
• 1 liter hot vegetable broth
• 300g mixed mushrooms (cremini, shiitake, oyster), sliced
• 50g Parmesan cheese, grated
• 2 tablespoons butter
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large saucepan or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add Arborio rice and toast for 2-3 minutes, stirring constantly.
5. Pour in white wine and cook until absorbed.
6. Add one ladleful of hot vegetable broth and stir until absorbed.
7. Continue adding broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 20-25 minutes.
8. During the last 10 minutes of cooking, add the sliced mushrooms and continue stirring.
9. Once the rice is cooked through but still slightly al dente, remove from heat.
10. Stir in Parmesan cheese and butter until melted and creamy.
11. Season with salt and black pepper to taste.

Notes

• Use a heavy-bottomed pan to ensure even heat distribution and prevent sticking.
• Stirring frequently is crucial for releasing starch from the rice and creating a creamy texture.
• Don't rinse the Arborio rice before cooking, as the starch is important for the risotto's texture.
• Warm the vegetable broth before adding it to the rice, as cold broth will lower the temperature and slow down the cooking process.
• For best results, serve immediately. Risotto continues to cook even after being removed from the heat.