This Mushroom Risotto is so delicious that it could make a guy of any age cry. A creamy, umami-rich mushroom risotto that has garlicky, buttery mushrooms swirled into the rice and sprinkled on top is so wonderful that you won't be able to stop eating it.
Add in onions followed by the garlic and sweat on medium heal, continuously stirring, do not allow the bottom of the pan to burn. If it is too hot, add a splash of water to cool.
Add the rice and butter, stirring to coat the grains.
Stir the rice until the grains begin to go translucent. Add the wine and stir until the wine is absorbed and the pan is almost dry.
Start adding the hot stock, a ladle at a time, allowing the liquid to be completely absorbed before adding the next.
Stir continuously for about 15 minutes and have patience. Keep the heat medium to high throughout the cooking period.
Test the rice and if necessary, add more stock. The rice is done when the outside is tender but the centre has a bite (al dente) and the texture is creamy and has a lava-like, consistency (all'onda)
Take the rice off the heat immediately and season with salt, pepper and the cheese and stir vigorously.
Notes
The risotto should be creamy and rich, not, starchy, sticky or gloopy. The grains should be whole and glide over each other. This is a dish of texture. It is usually eaten with a fork so this will give you an idea of its consistency. Cold risotto can be reheated with the addition of some water but it will never be the same as when served fresh.