Finely chop the shallot and garlic, clean the mushrooms and cut them into slices or pieces. Keep the vegetable stock hot and finely chop the parsley.
Gently heat the olive oil and grass-fed butter in a wide frying pan or saucepan. Cook the shallot and garlic until soft and translucent, then add the mushrooms and fry until soft and fragrant.
Stir in the risotto rice and toast it briefly until the grains look slightly translucent. If you like, deglaze with dry white wine and let it reduce briefly.
Add the hot vegetable stock a little at a time, stirring regularly. Cook the risotto gently until the rice is soft but still has a slight bite and the texture turns creamy.
Fold in the parmesan and a little of the parsley. Season with salt and freshly ground pepper and stir in a little more stock if needed.
Spoon onto plates and serve with the rest of the parsley. Finish with a little extra parmesan if you like.
Good to know
A good mushroom risotto doesn't need much, just a little patience at the stove. That's exactly what makes it so comforting and so special. In the end, it's creamy, fragrant and pleasantly savoury.
Swaps
Grass-fed butter → ghee (lower in lactose and good for high heat); parmesan → aged pecorino made from sheep's milk (stronger flavour, similar protein content); chestnut mushrooms → porcini (more intense aroma, slightly more minerals); white wine → extra vegetable stock with a squeeze of lemon juice (alcohol-free, fresh flavour)
Allergens
Contains milk from the butter and parmesan. For children, leave out the white wine and season mildly; during pregnancy, only make it with fresh, well-heated mushrooms and hard cheese made from pasteurised milk.
