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content/mushroom-risotto.md

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+---
+title: "Mushroom risotto"
+date: 2021-03-21
+tags: ['italian', 'mushrooms', 'wine', 'rice']
+---
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 20-30 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- Olive oil
+- 1 shallot
+- 4 cloves of garlic
+- 300g button or crimini mushrooms
+- 400g risotto rice (Arborio, Carnaroli or Vialone Nano)
+- 1/2 cup white wine (optional)
+- Mushroom or chicken stock
+- Butter
+- Grated Pecorino or Parmesan cheese
+
+## Directions
+
+1. Finely mince the shallot and garlic and slice the mushrooms into large pieces.
+2. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job.
+3. Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're nicely browned, about 10 minutes or so.
+4. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish. 
+5. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it.
+6. Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve.
+
+## Contribution
+
+- Robert [github](https://github.com/robert5800)