Mushroom Risotto

Method

1. Heat the oil and butter in a large pot over high heat. Once melted, add the mushrooms and cook until golden brown (approx. 4 mins). Note: you may need to do this in two batches.
2. Add the minced garlic, season with salt and pepper, then continue cooking until golden brown. Once browned, remove from the heat and set aside in a bowl.
3. In the same pot, over a medium heat, melt the butter, then add the garlic and shallots.
4. Cook for 2 mins or until the onion is translucent. Then add in the wine and allow to simmer for 2 mins, until mostly evaporated.
5. Pour in the rice and stir for 1 min until it’s semi translucent. Then add approx. 1.5 cups of then chicken stock. Stir, leave for a couple of mins, stirring occasionally, until the liquid is mostly absorbed.
6. Continue adding the stock (1.5 cups at a time), stirring occasionally until it’s mostly absorbed. Repeat until all the stock has been added and the rice is just cooked.
7. If opting to use, thoroughly mix the cream and butter through the risotto, then stir in the parmesan, and salt and pepper.
8. Stir through half the mushrooms. Taste and season with additional salt and pepper if desired.
9. To serve, divide the risotto into serving bowls, top with the reserved mushrooms, and garnish with parsley and extra parmesan. Enjoy!