Mushroom Risotto (v)

Ingredients

• 400 g mushrooms sliced (~0.75 lbs)
• 500 g Risotto Rice
• 2 medium onions, chopped finely
• 2 garlic cloves, crushed and minced
• 1½ l vegetable stock
• 75 g butter (~6 tbs)
• 4 tbs oil

Directions

1. Sauté Onions: Heat a large, wide pan over medium heat. Add ½ of the oil and ¼ of the butter, then cook onions until translucent, without browning.
2. Add Rice & Garlic: Reduce heat to low. Stir in garlic and risotto rice; cook gently 2 minutes, stirring to coat grains in fat.
3. Add Stock Gradually: Pour in enough hot stock to just cover the rice. Increase heat to medium and cook, stirring every couple of minutes, until liquid is nearly absorbed. Repeat with more stock until rice is tender and no longer chalky inside. If stock runs out, use boiling water.
4. Cook Mushrooms: While risotto cooks, heat remaining oil and another ¼ of the butter in a separate pan. Cook mushrooms ~4 minutes until glossy; set aside with their juices.
5. Finish Risotto: When rice is done, stir in mushrooms with their juices and the remaining butter. Mix gently to combine - keep the risotto moist and do not overcook.
6. Season & Serve: Adjust seasoning and serve immediately in shallow bowls.

Chef's Notes

• This is a vegetarian recipe, vegan with a plant-based butter substitute

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