Weekend Risotto with Mushrooms and Parmesan

Weekend Risotto with Mushrooms and Parmesan

This is the project dish: the one where you stand at the stove, stir, and actually watch dinner transform in front of you. It rewards patience and a bit of attention, and once you've made it a few times you'll understand rice in a completely different way. Good for a Sunday when you're not in a hurry.

You need

• 5 cups (1.2L) chicken or vegetable stock
• 2 tablespoons olive oil
• 8 ounces (225g) cremini mushrooms, sliced
• Salt and black pepper
• 3 tablespoons butter, divided
• 1 small onion, finely chopped
• 1 1/2 cups (300g) Arborio rice
• 1/2 cup (120ml) dry white wine
• 1 cup (100g) grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh chives or parsley

Method

1. Bring the stock to a simmer in a saucepan, then keep it warm over low heat - you'll be ladling from it the whole time.
2. Heat the olive oil in a wide, heavy pot or deep skillet over medium-high heat. Add the mushrooms and a pinch of salt, and cook undisturbed for 3-4 minutes, then stir occasionally for another 4-5 minutes, until deeply browned. Remove to a bowl.
3. In the same pot, melt 2 tablespoons of the butter over medium heat. Add the onion and cook for 4-5 minutes, until soft and translucent but not browned.
4. Add the rice and stir constantly for 1-2 minutes, until the grains look slightly translucent at the edges and smell lightly toasted.
5. Pour in the wine and stir until it's fully absorbed, about 1 minute.
6. Begin adding the warm stock a ladleful (about 1/2 cup / 120ml) at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. This will take 20-25 minutes total.
7. Taste the rice as you go. It's done when the grains are tender but still have a slight bite at the center, and the whole thing is loose and creamy, not stiff. You may not need all the stock, or you may need a splash more water.
8. Stir in the mushrooms, remaining 1 tablespoon butter, and the Parmesan. Taste and season with salt and pepper.
9. Let the risotto sit for 1-2 minutes off the heat - it will loosen further. Serve immediately, topped with chives and extra Parmesan.