Mushroom Risotto

Warm 500 ml chicken stock in a small pot until steaming and keep it over low heat throughout the cooking. Adding cold stock would repeatedly lower the pan temperature and make the grains cook unevenly. Thinly slice 150 g button mushrooms and finely chop half an onion with 2 garlic cloves. Do not wash 150 g arborio rice, since its surface starch is needed to thicken the risotto. Heat a wide pan over high heat, add 1 tablespoon olive oil and 1 tablespoon butter, and cook the mushrooms until their liquid disappears and the edges turn deep brown. Lower the heat to medium, add the onion and garlic, and cook for 2 minutes. Stir in the rice for 1 to 2 minutes, until the outer edge of each grain appears translucent. Pour in 50 ml white wine and scrape the bottom while stirring until the wine is almost absorbed. Add the warm stock one ladle at a time. Stir and wait for the rice to absorb each addition before adding the next, rather than flooding the pan. After 18 to 20 minutes, the rice should be al dente and the risotto should move slowly when the pan is tilted instead of standing stiffly. Turn off the heat and stir in the remaining 1 tablespoon butter and 30 g Parmesan, then adjust with salt and black pepper. Shiitake or oyster mushrooms can be mixed with the button mushrooms, but they should still be browned until their moisture has cooked away.