2 cups arborio/vialone rice
1L chicken stock
1 cup white wine (optional; can be replaced with additional broth)
2 tablespoons (30g) butter, plus more for finishing, if desired
2 tablespoons (30ml) extra-virgin olive oil
2 medium cloves garlic, grated to ~2 tsp
2 small onions, finely minced
3/4 cup heavy cream, whipped to stiff peaks
100g finely grated Parmesan cheese
Mushroom chopped, creamed core (optional)
Coriander chopped

1.Combine rice, stock, and wine in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in another large bowl. Allow to drain 5 minutes, stirring rice occasionally.
2. Pick a pan as wide as possible, this is to make sure the rice will cook evenly flat. Heat butter and oil in this saucepan/skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes.
3. Add garlic and shallots and continue to cook, stirring frequently, until aromatic, about 1 minute. Give reserved broth a good stir and pour all but 1 cup over rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.
4. Cook rice for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.
5. Cook mushroom and/or corn on the side.
6. Remove lid and add final cup of stock. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy.
7. Off heat, fold in heavy cream and cheese and mushroom+corn. Season to taste with salt and pepper and stir in herbs as desired. Serve immediately on hot plates.