Garlic Mushroom Risotto

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A silky, creamy risotto swathed in a garlicky, cheesy, buttery sauce with pan-fried, lightly caramelised garlic mushrooms stirred both throughout and finishing this dreamy meal. Full of flavour and texture, it tastes decadent, yet is economical, it looks like a culinary challenge, yet is easy to make, and it works as well in the winter, as it does in the summer. Whichever season you choose to serve it though, it will always fall firmly in the comfort food bracket.

Serve with a simple mixed or green salad or steamed green vegetables, some extra parmesan cheese and warm, garlic bread on the side.

How to make Garlic Mushroom Risotto

I cook this risotto on the hob and in the oven

Typically a risotto is made on the hob. After sautéing the onion and garlic, and adding the rice and wine, hot stock is added, ladleful at a time, whilst stirring continuously. The stirring is very important as this helps to release the starch on the rice and this, in turn, will give you a much creamier risotto. Safe to say this is an important part of the process.

However, if you can reduce the hands on time without compromising on texture and flavour, I consider that a win. I make risottos with a mix of oven-baking and enthusiastic stirring on the hob. You still end up with a creamy, rich risotto but also a little extra time to clear up, make sides and lay the table! If nothing else, time for a quick glass of wine! This is how I make my risotto:

1. I stir continuously and enthusiastically after adding the rice and wine to the onion, and also after adding the stock and bringing to a simmer.
2. I then cook it for 15 minutes in the oven.
3. Finally, I cook it on the hob again, with more continuous and enthusiastic stirring, to bring out all the natural creaminess.

Collect all your ingredients together:

Garlic mushrooms –

• mixed mushrooms, cleaned and sliced or quartered – I use button and chestnut
• unsalted butter
• olive oil
• fine salt, to taste
• freshly ground black pepper
• garlic, peeled and crushed

Risotto –

• unsalted butter
• olive oil
• banana shallots or onion, peeled and finely chopped
• garlic, peeled and crushed
• Arborio rice
• fine salt
• freshly ground black pepper
• dry white wine
• good quality vegetable or chicken stock
• bay leaf and/or fresh thyme

Optional (but recommended) add-ins –

• parmesan cheese, finely grated
• double/heavy cream
• unsalted butter

Serve –

• extra parmesan cheese
• fresh parsley
• crisp green/mixed salad
• green vegetables such as roast/steamed broccoli or asparagus
• fresh or garlic bread

How to make this fabulous garlicky mushroom risotto:

1. Garlic mushrooms: clean and slice the mushrooms. Heat the butter and olive oil for the mushrooms in a frying or cast iron pan over a moderate heat and fry the mushrooms until soft and lightly caramelised. You may need to do this in batches, depending on the size of your pan. Around 5 minutes – stir from time to time.
2. Add the crushed garlic and cook for a further minute, or until aromatic. Remove from pan and set aside.
3. Risotto: finely chop the onion/shallots, either by hand or in a mini food processor. Melt the butter and olive oil in a cast iron dish/casserole over a medium heat and add the shallots/onion. Cook for around 5 minutes, until the onion is soft and slightly caramelised. Stir from time to time.
4. Add the crushed garlic and cook for a further minute, or until aromatic.
5. Add the rice and wine. Cook, stirring, until most of the wine has evaporated.
6. Add 1 litre of stock, a bay leaf/fresh thyme sprigs and seasoning and bring to the boil, stirring enthusiastically.
7. Cover and cook the risotto on the top shelf in the oven for 15 minutes.
8. After 15 minutes, take it out of the oven, add the butter, cream and all the grated cheese. Mix well, taste and adjust the seasoning, if necessary.
9. Finish cooking the risotto on the hob, being careful because the handle of the pan will be very hot. Simmer, stirring constantly, to reduce the liquid and finish cooking the rice, until slightly al dente or until cooked to your liking. Constant stirring helps to create a silky and creamy sauce.
10. Stir in half the mushrooms and heat through. Cover and leave to sit for 2 – 3 minutes before serving. The risotto will continue to cook and thicken during this time; if you need to add any further stock to adjust the consistency of the risotto, make sure it is hot when added.
11. Serve: top with the remaining garlic mushrooms and sprinkle over some shredded parsley. Serve with your choice of accompaniments and some grated parmesan cheese on the side.

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