Creamy Mushroom Risotto

Ingredients

• Arborio or Carnaroli rice160 g
• Mixed mushrooms, sliced250 g
• Shallot, finely chopped1 whole
• Garlic clove, minced1 whole
• Dry white wine80 ml
• Hot vegetable stock750 ml
• Butter30 g
• Parmesan, grated40 g
• Fresh thyme or parsley1 tbsp

Steps

1. 1Brown the mushrooms in half the butter in a large saucepan over high heat until golden, season, and set aside in a bowl.
2. 2Soften the shallot and garlic in the same saucepan, then add the rice and toast for 1 minute.
3. 3Pour the wine into the same saucepan and stir until absorbed.
4. 4Add hot stock to the same saucepan a ladle at a time, stirring often, for 18–20 minutes until creamy and just al dente.
5. 5Return the mushrooms to the saucepan, stir in the remaining butter and Parmesan, rest in the saucepan for 1 minute, and serve in bowls with herbs.