Mushroom Risotto

Serves 5
Time: 1 hour

Ingredients
Mushroom:

• 400g mushrooms, sliced
• 150g mushrooms, quartered/ 1/8th
• 35g butter
• 2 tbsp olive oil
• 2 garlic cloves, minced
• salt & pepper

Risotto:

• 10g butter
• 1 garlic clove, minced
• 1/2 onion, diced
• 1/4 cup (65ml) dry white wine
• 1 1/4 cups (250g) arborio rice, uncooked
• 5 cups (1.25L) low sodium chicken broth

Finishes:

• 1/2 cups (125ml) cream
• 1/2 cup (50g) parmesan cheese, grated
• salt and pepper

Methods

Mushrooms:

1. Add 1/3 of oil and 1/3 of butter in large pot over high heat. Once melted, add 1/3 mushroom and cook until almost golden brown (~4 mins). adjust heat, don't let too much liquid out.
2. Add 1/3 garlic, salt and pepper, then continue to cook until golden brown (~1.5mins). Then remove into bowl.
3. Repeat with remaining mushrooms.

Risotto:

1. Turn heat down to medium, In the same pot, melt butter then add garlic and onion.
2. Cook for 2 minutes until onion is translucent but not golden.
3. Add wine and allow to simmer rapidly for 2 minutes, scarping the base of the pot, until mostly evaporated.
4. Add rice and stir for 1 minutes until semi translucent.
5. Add about 1.5 cups of stock. Stir then leave for 3 minutes, stirring a few times, until mostly absorbed (~3 mins). Repeat once.
6. Repeat step 5 with 1 cup, twice. Left it for 10 minutes at the end. Until rice is just cooked but risotto is still creamy and sloppy.

Finishes:

1. Add cream and stir vigorously to make creamy.
2. Stir in parmesan, taste, then salt and pepper if need.
3. Stir through 3/4 of mushrooms. Consistency should be creamy, not stodgy.
4. Spoon risotto into bowls and top with remaining mushrooms. 

Recipe from https://www.recipetineats.com/mushroom-risotto/