Mushroom Risotto

Step 1: Heat 1 tablespoon of oil and half the butter in a large, heavy-based pot over high heat. Once melted, add half the mushrooms and cook until golden brown, about 4 minutes.

Step 2: Add half the garlic, 1/4 teaspoon each of salt and pepper, and continue cooking until golden brown, about 1 1/2 minutes. Transfer the mushrooms to a bowl.

Step 3: Repeat with the remaining mushrooms, then remove them from the pot.

Step 4: Turn the heat down to medium. In the same pot, melt the butter, then add the garlic and onion.

Step 5: Cook for 2 minutes, until the onion is translucent but not golden.

Step 6: Add the wine and let it simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.

Step 7: Add the rice and stir for 1 minute, until semi-translucent.

Step 8: Add about 1 1/2 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until most of the liquid is absorbed.

Step 9: Add about 1 1/2 cups of stock and stir occasionally until mostly absorbed, about 3 minutes; there is no need to stir constantly. Repeat twice more until all the stock is used and the rice is just cooked, while the risotto is still creamy and loose, about 10 minutes.

Tip: If the rice is still too firm once the stock is used, add hot tap water 1/2 cup at a time and stir until absorbed and cooked to your taste.

Step 10: Add the cream and butter, then stir vigorously until creamy.

Step 11: Stir in the Parmesan, salt, and pepper.

Step 12: Stir in half the mushrooms. Taste and add more salt and pepper if needed. The consistency should be creamy, not stodgy.

Tip: The risotto should remain loose enough to ooze when served.

Step 13: Reheat the remaining mushrooms.

Tip: The recipe suggests using a microwave.

Step 14: Spoon the risotto into bowls and top with the reserved mushrooms, including any buttery juices in the bowl.

Step 15: Garnish with parsley, if using, and extra Parmesan. Serve immediately.