Method
Keep the stock hot in a saucepan. Brown the mushrooms in batches in olive oil, season, and reserve.
Cook the onion in the remaining oil until soft. Add garlic, then rice, and toast until the edges turn translucent. Add wine and stir until absorbed.
Add hot stock a ladle at a time, stirring frequently and allowing each addition to absorb before the next, until the rice is al dente and fluid.
Off the heat, fold in mushrooms, butter, Parmesan, and parsley. Adjust seasoning and serve immediately.
Notes
Finished risotto should spread gently on the plate rather than stand in a stiff mound.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the chicken-stock option, use Roasted Chicken Stock.
- For a lighter vegetable-stock option when mushroom stock is unavailable, use All-Purpose Vegetable Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Serve with Sheet-Pan Roasted Vegetables for a contrasting roasted side.