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Mushroom Risotto

This mushroom risotto is creamy, rich, and deeply savoury. The key is patience — stirring allows the rice to release its starch for that signature creaminess.
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Ingredients Method

Ingredients
  

  • 1 1/2 cups arborio rice
  • 300 g mushrooms sliced
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups warm vegetable broth
  • 1/2 cup white wine optional
  • 1/2 cup grated Parmesan
  • 2 tbsp butter
  • Salt and pepper

Method
 

  1. Sauté mushrooms until golden. Set aside.
  2. In the same pot, sauté onion and garlic. Add rice and toast 2 min.
  3. Add wine if using. Stir until absorbed.
  4. Add broth one ladle at a time, stirring constantly, until rice is creamy and tender (about 20 min).
  5. Stir in mushrooms, Parmesan, and butter. Season. Serve.