Creamy and rich risotto with soft sliced brown mushrooms that taste heavenly.
Heat the olive oil in a large sauté pan over medium heat. Then add the garlic and the butter and wait until it’s lightly brown.
Now add all the mushrooms and wait until they are soft. Pour the wine and wait until it boils and it evaporates the alcohol (around 5 minutes).
Incorporate 100ml of chicken broth and when it boils add the arborio rice and the salt and stir.
In this phase it is important that you keep stirring the risotto. Also put the temperature in medium-low.
WINE BREAK: Stirring incessantly makes me thirsty!
As the risotto is wilt, add another 100 ml of chicken broth. When you add the last 100 ml incorporate the parmesan and the black pepper. Why adding the black pepper at last? Something that I didn't know is that when you overcook black pepper it becomes a little bitter. For that reason it is preferable to only cook black pepper not more than 15 minutes in high heat.
The perfect point to take the risotto out of the stove is when the liquid has become creamier and the rice is soft but still in shape. Remove immediately because it is too easy to overcook a risotto - believe me I know.
I like to include a mix of mushrooms because it gives a lot of richness to the risotto.