Mushroom risotto with balsamic & cheese

Ingredients

• 300 g arborio rice
• 400 g cremini mushrooms, trimmed and diced
• 120 g onion, finely diced
• 6 g garlic, minced
• 1.1 litres reduced-sodium vegetable broth, kept hot, plus up to 200 ml hot water if needed
• 27 g olive oil, divided
• 20 g unsalted butter
• 60 g vegetarian Italian-style hard cheese made with microbial rennet, half finely grated and half shaved
• 20 g balsamic glaze
• 8 g parsley, finely chopped
• 2 g salt
• 0.5 g black pepper

Let’s make it

1. Warm the broth in a saucepan and keep at a bare simmer. Heat 14 g oil in a wide heavy pan over medium-high heat. Add mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and their released moisture has evaporated. Transfer to a bowl.
2. Reduce heat to medium. Add remaining oil and onion to the wide pan; cook for 5–6 minutes until softened. Add garlic for 30 seconds, then rice, stirring for 2 minutes until the grain edges look translucent.
3. Add a ladle of hot broth, about 150 ml, and stir until mostly absorbed. Continue adding broth a ladle at a time, stirring frequently and keeping the rice gently bubbling. Cook for 20–25 minutes, adding the mushrooms after 15 minutes. The rice should be tender with a slight bite, suspended in a loose, creamy sauce; use the measured extra hot water if the broth runs out before the rice is ready.
4. Take off the heat. Stir in butter, grated cheese, salt, pepper and half the parsley. Rest for 2 minutes; add a splash of the remaining hot water if the rice has tightened.
5. Divide among four warm shallow bowls. Finish with the shaved cheese, remaining parsley and 5 g balsamic glaze per serving.