Ingredients:
6 cups (1.5 liters) vegetable stock (preferably homemade)
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio or Caranoli rice
1 cup dry white wine (use the wine you are pairing)
1 pound (450 grams) mixed mushrooms (such as porcini, shiitake, and morel), cleaned and sliced
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Optional: truffle oil for drizzling
Instructions:
Prepare the Stock:
In a medium saucepan, bring the vegetable stock to a simmer. Keep it warm over low heat.
Cook the Mushrooms:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the mushrooms and cook until they release their juices and become golden brown, about 5-7 minutes. Season with a pinch of salt and pepper.
Remove the mushrooms from the skillet and set aside.
Start the Risotto:
In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Toast the Rice:
Add the Arborio rice to the pot and stir to coat with the oil and onion mixture. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
Add the Wine:
Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
Add the Stock:
Begin adding the warm stock to the rice one ladleful at a time, stirring frequently. Wait until each addition of stock is almost completely absorbed before adding the next ladleful. This process will take about 18-20 minutes.
Continue until the rice is creamy and tender but still has a slight al dente bite. You may not need to use all of the stock.
Finish the Risotto:
Once the rice is cooked to your desired consistency, stir in the cooked mushrooms, grated Parmesan cheese, and butter. Mix until the cheese and butter are melted, and the risotto is creamy.
Season with salt and freshly ground black pepper to taste.
Serve:
Remove the risotto from heat and stir in the chopped parsley.
Serve immediately, optionally drizzling with a little truffle oil for an extra touch of luxury.