• 0.5 cup cream (, optional but recommended(Note 4))
• 2 tbsp (30g) butter (, optional (Note 4))
• 0.5 cup parmesan cheese (, finely grated)
• 0.5 tsp salt and pepper (, each)
• Finely chopped parsley or chives
• Parmesan (, freshly grated)
Steps
Step 1Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.
Step 2Add rice and stir for 1 minute until semi translucent.
Step 3Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).
Step 4Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).
Step 5Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl.
Step 6Repeat with remaining mushrooms, then remove.
Step 7Turn heat down to medium. In the same pot, melt butter then add garlic and onion.
Step 8Cook 2 minutes until onion is translucent but not golden.
Step 9Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~10 min, Note 6).
Step 10Add cream and butter, stir vigorously to make creamy.
Step 11Stir in parmesan, salt and pepper.
Step 12Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7).
Step 13Reheat remaining mushrooms (I microwave).
Step 14Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)
Step 15Garnish with parsley if using, and extra parmesan. Serve immediately!
