Ingredients for 2
- 1 tbsp olive oil
- ½ shallot
- 2 cloves garlic
- 150 g button or crimini mushrooms
- 200 g risotto rice (Arborio, Carnaroli or Vialone Nano)
- ¼ cup white wine (optional)
- ½ l mushroom or chicken stock
- 1 tbsp butter
- ¼ cup grated Pecorino or Parmesan cheese
Instructions
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Finely mince the shallot and garlic and slice the mushrooms into large pieces.
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Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job.
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Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're nicely browned, about 10 minutes or so.
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Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish.
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Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it.
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Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve.