Mushroom Risotto

Ingredients

• 1 cup arborio rice
• 3 cups stock, kept warm
• 12 oz Mushroom
• 1 shallot, minced
• ½ cup white wine
• ½ cup grated parmesan
• 3 tbsp butter
• Thyme, black pepper

Method

1. Sauté the Mushroom in butter until browned; set aside. Soften the shallot, then toast the rice until the edges turn translucent, 2 minutes.
2. Pour in the wine and stir until absorbed. Now add warm stock a ladle at a time, stirring, letting each addition absorb before the next — this coaxes out the starch that makes it creamy.
3. After ~18 minutes the rice should be al dente in a loose, spoonable sauce. Kill the heat.
4. Beat in cold butter and parmesan hard for the glossy 'mantecatura' finish, fold in the Mushroom, and serve immediately — risotto waits for no one.