Creamy Mushroom Risotto

Ingredients

• Butter — 15 g
• Garlic — 1 pcs
• Shallots (or 1/2 onion) — 2 pcs
• Dry white wine — 60 ml
• Arborio rice (uncooked) — 250 g
• Chicken broth, hot and low-sodium — 1200 ml
• Cream (optional) — 120 ml
• Butter (optional, for finishing) — 30 g
• Parmesan, finely grated — 50 g
• Salt
• Pepper
• Parsley or chives, chopped (for serving)

Steps

1. Prepare the mushrooms according to the "Butter-Garlic Mushrooms" sub-recipe and set aside half for garnish.
2. Reduce heat to medium in the same pot used for the mushrooms; add 15 g butter, then the minced garlic and chopped shallots and cook for 2 minutes until the shallots are translucent but not browned.
3. Add the white wine and simmer vigorously for about 2 minutes, scraping the bottom of the pot until the liquid has mostly evaporated.
4. Stir in the Arborio rice and cook for about 1 minute until the grains are slightly translucent and well coated with fat.
5. Add about 300 ml of hot broth, stir briefly, then let it cook without constant stirring for 3 minutes until the liquid is mostly absorbed; repeat this process three more times (adding about 300 ml of broth each time), stirring regularly towards the end, until all the broth is used and the rice is just cooked but still creamy and a bit soft (about 10–12 minutes in the broth-adding phase).
6. Once all the broth has been absorbed and the rice is cooked, add the cream (if using) and the optional 30 g butter, then stir vigorously to emulsify and promote creaminess.
7. Stir in the grated Parmesan, season with salt and pepper to taste, then stir again until a creamy and homogeneous consistency is achieved.
8. Fold about half of the sautéed mushrooms into the risotto and stir; if necessary, add a little boiling water to adjust the consistency if the risotto is too thick.
9. Reheat the reserved mushrooms (in the microwave or a pan) and portion the risotto into bowls; garnish with the reheated mushrooms, a drizzle of their buttery juices, more Parmesan if desired, and a sprinkle of parsley or chives. Serve immediately.

Butter-Garlic Mushrooms

• Mushrooms (white or cremini), sliced — 500 g
• Mushrooms (white or cremini), quartered — 250 g
• Butter — 45 g
• Olive oil — 30 ml
• Garlic — 2 pcs
• Salt — 0.5 tsp
• Pepper — 0.5 tsp

1. Heat a large pot over high heat; add 1 tablespoon of olive oil and half of the butter (about 22–23 g).
2. Add half of the sliced mushrooms and cook without overcrowding until well browned, about 4 minutes.
3. Add 1 minced garlic clove, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper, continue cooking for about 1–1.5 minutes until the garlic is fragrant and the mushrooms are golden, then transfer the mushrooms to a bowl and set aside.
4. Repeat the process with the remaining olive oil, butter, and mushrooms: add the remaining mushrooms to the pot and cook until golden, then add the remaining garlic, salt, and pepper, cook for another minute, and combine with the reserved mushrooms.
5. Reserve about half of the mushrooms to stir into the risotto and keep the other half for garnish; also collect any remaining buttery juices in the bowl to drizzle over when serving.