• Heat 1 tbsp olive oil and 1 tbsp butter in a wide sauté pan or heavy-bottomed skillet over medium-high heat.

• Once the butter foams and sizzles, add the sliced mushrooms in a single layer. Don’t overcrowd — do this in batches if needed.

• Sprinkle with a small pinch of salt to draw out moisture.

• Cook undisturbed for 3–4 minutes until golden on one side. Flip and cook the other side for another 3–4 minutes.

• Stir occasionally for even browning. The mushrooms should shrink and become deeply aromatic.

• Transfer to a bowl and set aside. They’ll be reintroduced later.

• In the same pan (don’t clean it — use the fond for flavor), reduce heat to medium.

• Add the remaining 1 tbsp butter.

• Once melted, add the minced shallot and cook until soft and translucent, about 2–3 minutes.

• Add the garlic, and stir constantly for 30 seconds until fragrant — do not let it brown.

• Add the Arborio rice directly to the pan.

• Stir continuously to coat each grain in the buttery aromatics.

• Toast for 2–3 minutes, until the rice becomes slightly translucent at the edges. You should hear a faint sizzle and smell a slightly nutty aroma.

• Pour in the ½ cup dry white wine.

• Scrape up any browned bits (fond) from the bottom with your spoon.

• Stir until the wine is almost completely absorbed — the sizzle will soften to a simmer, and the smell will mellow out (about 2–3 minutes).

• Begin adding your hot broth one ladle (½ cup) at a time.

• Stir frequently (but not constantly) — you’re encouraging the rice to release starch, which creates the creamy texture.

• Wait until the broth is nearly absorbed before adding the next ladle.

• Continue this process for 18–22 minutes, tasting along the way. You may not use all the broth. The final texture should be creamy but not soupy, and the rice should be al dente — soft with a slight bite at the core.

• When the rice is nearly done, stir in the reserved mushrooms.

• Let them reheat for 2 minutes.

• Turn off the heat. Stir in the ¾ cup grated Parmesan cheese.

• Taste and adjust seasoning — add salt and pepper as needed.

• If too thick, add a final splash of warm broth. If too loose, cook for 1–2 more minutes.

Risotto waits for no one — serve it hot, silky, and fresh from the pan.

• Plate in warm shallow bowls.

• Garnish with:

  • Extra shaved Parmesan

  • Fresh herbs (parsley or thyme)

  • A light drizzle of truffle oil (optional but luxurious)

• Don’t rinse your rice – You want the starch.

• Room temp cheese only – Cold cheese will seize and clump.

• Leftovers? Store tightly covered in the fridge up to 3 days. Reheat gently with a splash of broth or water.

• Vegan variation: Use vegan butter, skip the cheese (or use a plant-based Parm), and ensure your wine is vegan.