Creamy Mushroom Risotto

Instructions

1. 1Heat the olive oil and 1 tablespoon of butter in a wide pan over medium-high heat. Add the mushrooms and cook, undisturbed at first, until browned and any liquid has evaporated, about 6-8 minutes. Season and set aside.
2. 2In the same pan, lower the heat to medium and add the onion with a pinch of salt. Cook until soft and translucent, about 5 minutes, then stir in the garlic for 30 seconds.
3. 3Add the arborio rice and toast for 2 minutes, stirring, until the edges look glassy.
4. 4Pour in the white wine and stir until fully absorbed.
5. 5Add the hot stock one ladle at a time, stirring frequently and only adding more once the previous addition is absorbed. This slow process takes about 18-20 minutes and builds the creamy texture.
6. 6When the rice is tender with a slight bite, stir the mushrooms back in along with the remaining butter and the parmesan. Beat vigorously for a minute to make it glossy.
7. 7Taste, adjust the seasoning, and serve immediately with extra parmesan on top.