Garlic-Oil Mushroom Risotto

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely minced
• 4 cloves garlic, thinly sliced
• 3 pounds cremini mushrooms, halved or quartered if large
• 2½ cups Arborio rice
• 1/2 cup dry white wine
• 6 cups hot chicken or mushroom stock
• 1/2 cup freshly grated Parmigiano-Reggiano

Method

1. 1Heat the olive oil in a heavy-bottomed pot over medium heat, then add the onions and cook until translucent and soft, about 5 minutes.
2. 2Stir in the sliced garlic and add the mushrooms in a single layer to allow them to sear rather than steam; reduce heat slightly and cook until deeply golden brown and most liquid has evaporated, about 12 minutes.
3. 3Add the Arborio rice to the mushroom mixture and stir constantly for 2 minutes until the grains are well-coated in fat and slightly translucent at the edges.
4. 4Pour in the white wine and stir vigorously until the alcohol smell dissipates and the wine is fully absorbed by the rice.
5. 5Begin adding the hot stock one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next, a process that takes about 18 to 20 minutes.
6. 6Remove the pot from heat when the rice is tender but retains a slight bite in the center, known as al dente.
7. 7Vigorously whisk in the grated Parmigiano-Reggiano and a knob of cold butter if desired, stirring until the risotto is glossy and holds a slow, spreading mound on the spoon.
8. 8Serve immediately in warm bowls, garnished with a few cracked black peppercorns for texture contrast.

Nutrition per serving