Risotto Recipe

Steps

1. Heat up the stock in a medium saucepan and keep at a low simmer on your back burner.In a second large heavy bottomed skillet, heat up 1 tablespoon butter over medium high heat until it starts to foam and turn brown, then add 2 tablespoons olive oil and the mushrooms. Let sear without moving for 2-3 minutes, then add 2/3 of the crushed garlic and a generous pinch of salt and pepper. Reduce the heat to medium and cook, tossing occasionally, until deeply brown and caramelized. Remove and set aside. Note: if your skillet is on the smaller side, you may need to do this in two batches.

2. In the same skillet over medium heat, heat another tablespoon of butter until it foams and turns golden (but not burnt). Add the shallots and remaining garlic and cook, stirring, until soft. Deglaze with the wine, scraping the bottom of the pot with a wooden spoon or spatula. Reduce the wine until mostly evaporated.

3. Stir in the rice and toast until the edges start to look translucent but the center of the grains are still opaque, 1-2 minutes.

4. Add the stock, one cup at a time, stirring occasionally. Wait until the liquid has almost completely absorbed into the rice, then add more stock. Start tasting the rice at the 15 minute mark – the risotto is done when the rice is creamy and cooked through with a tiny bit of a bite (al dente). You might not need all of the stock.

5. Stir in the cheese, remaining butter, and half of the mushrooms. If you find the risotto a bit thick to your liking, loosen with cream, a tablespoon at a time. Just before you are ready to eat, plate the risotto and top with the remaining mushrooms. Enjoy immediately!