Creamy Mushroom Risotto with fresh mushrooms and parmesan, a quick and easy vegetarian dinner recipe that is sure to impress everyone. You can't even say it doesn't have wine like the classic recipe, it's absolutely delicious and so comforting. A comforting recipe no matter the season, my mushroom risotto rivals the one cooked in any Italian restaurant. Quick and easy, a big hit with the whole family.
Cut the mushrooms into quarters, then peel and chop the garlic.
Heat up one tablespoon of butter in a pan, add the mushrooms and garlic, and cook for about 5-7 minutes until the mushrooms release all their liquid and brown.
In a separate pan, heat up the olive oil and the other tablespoon of butter, and add the chopped onion.
Fry the onion until transluscent, then rinse the rice under cold water and add it to the onion.
Stir for about 30 seconds, then add the mushrooms and one ladleful of stock at a time, and keep stirring until it's absorbed, then add more until you finish it up and the rice is cooked through.
Add the salt, parmesan and black pepper, and garnish with freshly-chopped parsley.