Mushroom Risotto
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT45M30 Minutes
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Yield:4 Servings
Ingredients
- 4 cups vegetable or chicken stock or broth
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- ½- ¾ pound wild mushrooms, (cleaned, sliced or torn into bite-sized pieces if needed)
- 1 teaspoon fresh thyme leaves, chopped
- 1 cup Arborio rice
- ½ cup dry white wine
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Kosher or sea salt
- Freshly ground black pepper
- 946.35ml vegetable or chicken stock or broth
- 19.17g olive oil
- 19.17g butter
- 1 shallot, minced
- 1 clove garlic, minced
- ½- ¾ pound wild mushrooms, (cleaned, sliced or torn into bite-sized pieces if needed)
- 4.26g fresh thyme leaves, chopped
- 236.59ml Arborio rice
- 118.29ml dry white wine
- 78.86ml freshly grated Parmesan cheese
- 12.78g chopped fresh parsley
- Kosher or sea salt
- Freshly ground black pepper
Stir up comfort with creamy mushroom risotto. Rich, earthy, and perfectly balanced with tender grains of rice, sautéed mushrooms, and a touch of Parmesan.
Preparation
STEP 1
In a sauce pot bring broth or stock to boil.
STEP 2
Heat olive oil and butter in a large sauté pan or Dutch oven over medium heat until butter is melted. Reduce heat to medium-low and add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
STEP 3
Increase temperature to medium-high heat and add mushrooms. Cook, stirring, until mushrooms begin to sweat and soften, about 3 minutes. Add chopped thyme and season with salt and pepper.
STEP 4
Pour in rice and stir until it is coated in oil and starts to toast and become less opaque, about 5 minutes.
STEP 5
Pour in wine and simmer until it has mostly evaporated, then begin stirring in boiling broth one ladle at a time.
STEP 6
Continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process of stirring in small amounts of broth until rice is creamy. This process will take about 15 to 20 minutes. When finished, the rice should be tender yet firm to the bite.
STEP 7
Remove risotto from heat. Stir in Parmesan cheese and parsley until combined. Taste and add salt and pepper if needed. Serve immediately with an extra sprinkle of parmesan cheese.