Mushroom Risotto
Classic Italian arborio rice slowly cooked with earthy mushrooms, parmesan, and white wine.
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Ingredients
- 1 1/2 cups Arborio rice
- 1 pound Cremini mushrooms, sliced
- 5 cups Chicken or vegetable broth
- 1/2 cup Dry white wine (Pinot Grigio)
- 2 whole Shallots, finely minced
- 3 cloves Garlic, minced
- 4 tablespoons Unsalted butter
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves
- 1 pinch Salt and black pepper
Instructions
- 1
In a medium saucepan, bring the broth to a low simmer and keep it warm over low heat throughout the cooking process.
- 2
In a large heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium-high heat; sauté mushrooms until browned and moisture has evaporated, then remove and set aside.
- 3
In the same pot, melt 1 tablespoon of butter and sauté the shallots and garlic until translucent and fragrant, about 2-3 minutes.
- 4
Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly until the edges of the grains are translucent.
- 5
Pour in the white wine and stir until the liquid is fully absorbed by the rice.
- 6
Add the warm broth one ladle at a time, stirring frequently; wait for each ladle to be absorbed before adding the next.
- 7
Continue this process for 18-22 minutes until the rice is creamy and 'al dente', then stir the cooked mushrooms and thyme back into the pot.
- 8
Remove from heat and vigorously stir in the remaining butter and parmesan cheese to achieve a silky finish; season with salt and pepper to taste.
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