Mushroom risotto

• 4 tbsp infused butter

  Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.

• 1½ cupsarborio rice
• 5 cupsvegetable or chicken stock — kept hot
• 12 ozmixed mushrooms — sliced
• 1onion — finely diced
• ½ cupdry white wine
• 1 cupgrated parmesan
• 2 tbspplain olive oil
• salt and black pepper

Method

1. 01

   Brown the mushrooms hard in the plain oil, in batches so they sear rather than steam. Season and set aside.

   8 min

2. 02

   Soften the onion in the same pan. Add the rice and stir for two minutes until the grains look translucent at the edges.

   4 min

3. 03

   Pour in the wine and let it cook away completely.

4. 04

   Add the hot stock a ladle at a time, stirring often, waiting for each addition to be absorbed before the next. It will take around 20 minutes and the rice should end up tender with a little bite.

   20 min

5. 05

   Stir the mushrooms back in. Then take the pan off the heat entirely — this matters, the next step does not work over a flame.

6. 06

   Beat in the cold infused butter a cube at a time, then the parmesan, working it hard until the risotto turns glossy and loose. Off the heat it emulsifies; over the heat it splits, and a split risotto doses unevenly.

7. 07

   Rest for two minutes, then serve in four equal bowls.

   2 min