Mushroom Risotto is a creamy dreamy Italian dish with strong earthy flavours and a rich velvety texture. Using Arborio rice, this recipe cooks slowly to release starches that will naturally form a creamy base without using heavy cream. Paired with saut ed mushrooms garlic and parmesan, each bite is loaded with deep, satisfying flavour- a surefire winner. To prepare this mushroom risotto recipe, it is necessary to cook fresh mushrooms like cremini, shiitake, or button in butter and olive oil to bring out their rich, earthy taste. Meanwhile, Arborio rice is toasted in a different pan and then cooked by gradually adding ladles of warm vegetable or chicken broth, allowing the rice to absorb liquid and become tender. A splash of white wine for the celebration of other ingredients adds subtle acidity that opposes the heavy creaminess of the risotto. Just when the rice gets to that fabulous texture of al dente, then the mushrooms, garlic, and just-grated fresh parmesan dive in and you get this deeply umami-packed mushroom risotto. Mix with fresh parsley or thyme with a crisp green salad or roasted vegetables. Creamy and indisputably flavourful, mushroom risotto is one of the world's finest Italian dishes guaranteed to hit the spot.

• 500 gms mushroom
• 65 gms butter
• 2 tbsp olive oil
• 3 garlic cloves
• 1/2 onion
• 250 gms rice
• 125 ml cream
• Parsley
• Parmesan

• Begin by adding one tablespoon of oil, half of the butter, and two tablespoons of butter to a large heavy-based pot.
• Once that has melted, add half of the mushrooms.
• The high heat will caramelise the mushrooms, heighten their earthiness, and turn them golden brown. Let the mushrooms cook for about 4 minutes until they turn golden brown.
• Pour in half of the minced garlic and a quarter Tsp each of salt and pepper, and continue cooking for another 1.5 minutes until the mushrooms are very brown and have a full flavour.
• You can transfer this batch into a bowl and do the same with the rest of the mushrooms. Set those aside as well.
• Lower heat to medium and melt the remaining butter in the same pot. Stir in the remaining garlic and one chopped onion, stirring occasionally for about 2 minutes until the onion is softened but does not brown.
• Pour in 1/2 cup white wine, and let it simmer rapidly, stirring constantly, scraping the bottom of the pot and releasing any caramelised bits.
• Let it cook down for about 2 minutes until mostly evaporated, leaving behind its nuanced flavour.
• Add 1 1/2 cups of Arborio rice to the pot and stir for about 1 minute until the rice grains become semi-translucent.
• This rice will absorb all the flavours of the wine, garlic, and onion and ultimately create creamy risotto.
• Add 1.5 cups of the chicken or vegetable stock to the rice and mix briefly. Let the rice cook for almost 3 minutes without stirring, then stir.
• Repeat this process three more times, adding 1.5 cups of stock and stirring every few minutes
• After about 10 minutes, the rice should be tender and slightly creamy, almost soupy.
• Add ¼ cup of heavy cream and one tablespoon of butter. Stir vigorously with the heavy cream and butter until you have a very creamy texture, followed by 1/2 cup of grated Parmesan cheese.
• Season with salt and pepper to your own taste.
• The parmesan cheese will now melt and allow for richness and depth to accumulate in the risotto, including umami notes.
• Now add the reserved mush-soaked mushrooms sprinkled with salt and pepper, folded in gently.
• Add the remaining mushrooms to a small bowl. Microwave or warm them in a little pan.
• Spoon risotto into individual service bowls. Top with a portion of the reserved mushrooms and any remaining buttery juice that is left in the bowl.
• Serve topped with fresh parsley, if desired, and an additional dusting of Parmesan Cheese, of course. Serve this delicious mushroom risotto recipe hot and creamy.