Prepare the Mushrooms: In a high-sided pan, heat oil and ½ tablespoon butter over low heat. Add garlic and cook until fragrant. Increase heat to high, add mushrooms, season with salt and pepper, and cook until golden and liquid has evaporated.
Toast the Rice: Remove mushrooms from the pan. Add rice to the same pan and cook for about 30 seconds on medium heat, stirring in the remaining oil.
½ cup Rice
Deglaze with Wine: Add wine and cook until completely evaporated, stirring frequently.
¼ cup White wine
Gradually Add Broth: Begin adding hot broth one ladle at a time, stirring until each addition is absorbed before adding the next. Repeat until rice is almost al dente.
2 cup Broth
Combine Mushrooms and Rice: Return mushrooms to the pan. Continue adding broth one ladle at a time until rice reaches desired doneness.
Finish the Risotto: Once al dente, add one more ladle of broth, remaining butter, and Parmesan. Stir to combine into a creamy texture.
1 ½ tablespoons Butter, 3 tablespoons Parmesan
Garnish and Serve: Optionally garnish with parsley or thyme. Serve immediately while hot and creamy.
Quick Note
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Notes
Rice Prep: Skip washing Arborio rice before you cook it. Washing takes away the starch that makes risotto so creamy.
Adding Broth: Pour in the broth a ladle at a time, letting it almost fully soak in before adding more. This way, your rice cooks evenly and gets super creamy.
Stirring Right: A heavy, wide pan works best for even cooking. Stir your risotto but don't go overboard; you don't want mushy rice.
Cheese Choices: Parmesan's great, but why not try other aged cheeses like Grana Padano for a different flavor kick?
Consistency is Key: You want your risotto to spread a bit when plated, giving you that perfect "wave" texture. Too thick? Just add a little more broth.
Nuts for Texture: Toast some pine nuts or almond slivers for a crunchy topping. It adds a nice contrast to the creamy dish.
Lemon Zest Finish: A bit of lemon zest on top before serving brings a fresh zing that cuts through the creaminess.
Watch the Clock: Keep an eye on your cooking time. Overdoing it can turn your risotto too soft.