Wild Mushroom Risotto

Preparation

Wild mushrooms anchor this creamy risotto with deep, nutty undertones. Cooking them until deeply golden intensifies their flavor, and steady cooking and stirring give the risotto its signature velvety texture.

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Bring broth and 1 cup/250 ml water to a boil in a HexClad 2 Qt/2 L Hybrid Pot. Reduce heat to low to maintain a bare simmer.
   
2. Meanwhile, heat a HexClad 12"/30 cm Hybrid Fry Pan over medium-high, add 1 tablespoon/15 grams butter and oil, swirl until butter is melted. Add mushrooms and season with salt and pepper. Toss to coat, then cook, stirring occasionally, until tender and golden, about 5 minutes. Transfer mushrooms to a plate.
   
3. Return pan to medium-high heat. Add 1 tablespoon/15 grams butter, the rice and shallot. Cook, stirring constantly, until grains turn translucent around the edges, about 2 minutes.
   
4. Pour in wine and simmer, stirring occasionally, until almost completely evaporated, about 2 minutes.
   
5. Reduce heat to medium. Ladle half of the warm broth into the pan and simmer, stirring constantly, until liquid is mostly absorbed. Continue adding remaining broth a ladleful at a time, stirring, until rice is al dente and broth is creamy and thickened, 20 to 24 minutes.
   
6. Stir in remaining 2 tablespoons/30 grams butter and the Parmesan. Season with salt and pepper. Remove from heat and stir in parsley and half of the cooked mushrooms.
   
7. Serve topped with remaining mushrooms, more Parmesan and more parsley.