Mushroom risotto

• Prep time: 5 min
• Cook time: 20-30 min
• Servings: 4

Ingredients

• Olive oil
• 1 shallot
• 4 cloves of garlic
• 300g button or crimini mushrooms
• 400g risotto rice (Arborio, Carnaroli or Vialone Nano)
• ½ cup white wine (optional)
• Mushroom or chicken stock
• Butter
• Grated Pecorino or Parmesan cheese

Directions

• Finely mince the shallot and garlic and slice the mushrooms into large pieces.
• Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job.
• Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they’re nicely browned, about 10 minutes or so.
• Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish.
• Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it.
• Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve.

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