Creamy Mushroom Risotto

Ingredients

• 300 g arborio rice
• 400 g mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 litre vegetable or chicken broth, kept warm
• ½ cup dry white wine
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Sauté the mushrooms. Heat 1 tablespoon each of butter and olive oil in a wide pan over medium-high heat. Cook mushrooms for 5–6 minutes until golden. Season with salt, remove, and set aside.
2. Cook the base. In the same pan, add remaining butter and oil. Sauté the onion for 3 minutes, then add garlic and cook 30 seconds.
3. Toast the rice. Add arborio rice and stir for 1–2 minutes until the edges are translucent.
4. Add wine. Pour in the wine and stir until absorbed.
5. Add broth gradually. Add one ladleful of warm broth at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This takes about 18–20 minutes.
6. Finish. When the rice is al dente and creamy, stir in the mushrooms, Parmesan, and a knob of butter. Adjust seasoning.
7. Serve immediately topped with parsley and extra Parmesan.

Tips

Substitutions & variations

• Dried porcini: Soak 15 g in hot water for 20 minutes. Use the soaking liquid as part of your broth for extra depth.
• Vegan: Skip the Parmesan and butter; finish with nutritional yeast and a drizzle of truffle oil.
• Shortcut: Use a pressure cooker — toast rice, add all broth at once, and cook on high for 6 minutes.