issagrill

1: Place the stock in a pot and bring to a boil, then lower heat to a simmer on medium-low heat.

2: Heat a separate small pot on medium heat. Once warm, melt 1 tablespoon of butter, then add the sliced garlic cloves. Once the garlic is fragrant, around 30 seconds, add in the arborio rice, mushrooms, and a pinch of salt. Stir and cook for 30 seconds until the rice becomes shiny and glossy.

3: Add in the white wine and cook until 90 percent of the wine is absorbed by the rice, stirring occasionally, around 2 minutes.

4: Lower the heat to 4/10, then ladle in 1/4 cup of the simmering stock onto the rice. Stir occasionally to prevent the rice from burning. Once 90 percent of the liquid has been absorbed, around 2 to 3 minutes, ladle in another 1/4 cup of the simmering broth. Repeat until 7 ladles in total of the broth have been added and absorbed, around 20 minutes.

5: Once the rice is al dente, and when dropped from a spoon the risotto’s thick consistency is like lava, remove from heat.

6: Add the remaining 1/2 tablespoon of unsalted butter and cheese. Stir to melt in the risotto and season with salt to taste. Adjust the consistency to a thinner sauce by adding more hot stock if needed.

7: Divide the cooked risotto between two shallow bowls and serve immediately.