Creamy Mushroom Risotto

Ingredients

• 250 g Arborio rice
• 250 g mushrooms - sliced (button or cremini)
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 750 ml vegetable stock - kept warm
• 2 tbsp olive oil
• 1 tbsp butter
• 40 g Parmesan - grated
• 0.5 tsp salt - to taste
• 0.25 tsp black pepper - to taste

Steps

1. Heat olive oil and 1 tbsp butter in a large pan over medium heat. Add chopped onion and cook 3–4 minutes until soft.
2. Add garlic and sliced mushrooms. Cook 5–7 minutes until mushrooms release moisture and start to brown.
3. Stir in Arborio rice and toast 1 minute, stirring to coat in the fat.
4. Add a ladle of warm vegetable stock and stir continuously until mostly absorbed.
5. Continue adding stock one ladle at a time, stirring frequently, allowing each addition to absorb before adding the next.
6. After about 18–22 minutes, the rice should be creamy and al dente.
7. Remove from heat and stir in grated Parmesan. Adjust salt and pepper to taste.
8. Serve immediately while creamy.