Mushroom Risotto

Risotto is one of the best comfort meals I can think of! It's also a great recipe to impress your family and friends! It's actually pretty easy to make, the only catch is that you have to be patient. I hope you enjoy the recipe as much as I did while cooking it!

Ingredients

6 cups (1.4 l) chicken or vegetable stock

2 tbsp (30 ml) olive oil

2 tbsp (30 g) unsalted butter

1/2 cups (125 ml) white wine

1 garlic clove, minced

200 g champignon

200 g arborio rice

70 g grated parmesan cheese, plus more for serving

1/2 an onion, finely chopped

1 garlic clove, minced

Salt and pepper to taste

10 g parsley

Method

1. In a medium pot, add the stock and bring to a boil over high-heat.

2. Once boiling, turn off the heat.

3. In a wide, tall pot, heat the olive oil (medium heat).

4. Add the finely chopped onion and cook (constantly stirring) until it's translucent.

5. Wash the mushrooms, remove the stem and thinly slice them.

6. Add the champignons and butter to the pot and cook from 6 to 8 minutes.

7. Add the minced garlic, salt and pepper and cook for another minute.

8. Stir in the rice and mix with a wooden spoon until it is fully coated with the mushroom mixture.

9. Toast the rice from 1 to 2 minutes.

10. Pour the white wine and cook until it evaporates (stir occasionally).

11. Add 1 cup of the stock and mix it. Cook until the rice absorbs the stock (stir continuously).

12. Repeat the process with 1/2 a cup at a time, until the broth is fully absorbed.

13. Cook until the rice is al dente. It takes from 20 to 25 minutes, depending on how fast the rice cooks.

14. Remove from the heat and add the grated parmesan (stir until coombined).

15. Garnish with parsley leaves and enjoy!