Mushroom Risotto

Warm the stock

Pour the vegetable stock into a small saucepan and keep it at a gentle simmer over low heat. Adding warm stock to the risotto is key — cold stock slows cooking and can make the rice gluey.

Sear the mushrooms

Heat 1 tbsp of olive oil in a large, wide pan over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 2–3 minutes until golden on one side, then stir and cook for another 2 minutes. Season with a pinch of salt, then transfer to a plate and set aside.

Soften the aromatics

Reduce the heat to medium and add the remaining 1 tbsp of olive oil to the same pan. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 1 minute more until fragrant.

Toast the rice

Add the arborio rice and stir to coat it in the oil. Cook for 1–2 minutes, stirring constantly, until the edges of the grains turn translucent. This step builds flavour and helps the rice absorb stock evenly.

Add the stock gradually

Add the warm stock one ladle at a time, stirring frequently and waiting until each addition is fully absorbed before adding the next. Continue for 18–20 minutes, until the rice is just tender with a slight bite (al dente) and the mixture is loose and creamy — it should flow slowly when you tilt the pan.

Finish and serve

Stir in the reserved mushrooms and the peas, and cook for 2 minutes until heated through. Remove from the heat, stir in the parmesan, and taste for seasoning — add salt and a good crack of black pepper as needed. Serve immediately in warm bowls, as risotto thickens quickly as it sits.