Mushroom Risotto

1. Heat the mushroom, vegetable or chicken stock in a medium saucepan. Bring it to simmer then lower the heat so that the stock stays hot.
2. Melt 1 tablespoon of butter in a fry pan. Add the sliced mushrooms. Cook until they are soft and tender. Remove from the heat and set aside.
3. Heat oil in a large deep-bottomed heat pot. Add 1 tablespoon of the butter over medium heat. As the butter is melted, add the chopped onions. Cook for 2 to 3 minutes until translucent.
4. Now add the rice to the pot. Stir briskly with a spatula so that the grains are evenly coated with the oil and melted butter. Cook for another 1 or 2 minute until there is fresh nutty aroma.
5. Make sure the rice doesn’t turn brown. Add the wine. Stir properly until wine is fully absorbed.
6. Now add a ladle of hot stock to the rice. Stir constantly until the liquid is well-absorbed.
7. When the rice is dry, add another ladle of hot stock. Continue adding the ladles of stock as soon as rice turns dry. But make sure to stir constantly to avoid rice sticking to the pot.
8. The ladle of hot stock needs to be added (one at a time) for 20 to 30 minutes. As it begins to cook, the rice will turn creamy as it releases its starches in the process.
9. Now add the cooked mushrooms, two tablespoons of remaining butter, the parmesan cheese and parsley. Mix properly until evenly spread.
10. Season the rice with Kosher salt.
11. Serve the tasty mushroom risotto right away. If held for too long, the rice would turn sticky.

Trivia

• Mushroom Risotto is an Italian dish based on rice.

It originated from the region of Italy - Piedmont where the rice is commonly grown.