Mushroom Risotto
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Side Dish, Main Course
Mushroom Risotto
Description
Mushroom Risotto begins with cooking a mix of fresh, bite-sized mushrooms and diced shallots in unsalted butter until tender and flavorful, then adding minced garlic and seasoning with salt and pepper. Arborio rice and fresh thyme are stirred into this mixture, allowing the rice to toast slightly and release starches. White dry wine is poured in and cooked down to absorb the flavors and deglaze the pan.
Stock heated with additional seasoning is added cautiously in increments, stirred constantly, allowing the rice to absorb the liquid gradually and cook to al dente, creamy consistency over about 20 minutes. The slow liquid addition helps create the signature creamy yet textured risotto. Finally, freshly grated Parmesan cheese is stirred in and seasoning adjusted. The reserved cooked mushrooms are served on top for extra mushroom intensity.
This risotto offers a satisfying, lush mouthfeel with rich umami from the mushrooms and a bright herbal note from thyme. It's ideal as a main vegetarian dish or a hearty side, best served immediately while the texture remains smooth and creamy.
Ingredients
- ¼ cup butter unsalted
- 1 ½ pounds mushroom sliced or chopped into bite-size pieces, assorted, fresh
- 2 shallot diced
- 3 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ cups arborio rice
- 1 tablespoon thyme chopped fresh leaves
- ½ cup white wine dry
- ½ cup Parmesan Cheese freshly grated
for the stock mixture
- 6 cups chicken stock
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Melt butter in a large stockpot or Dutch oven over medium high heat. Add mushrooms and shallots. Cook, stirring often, until tender, about 8 minutes.
- Stir in garlic until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside 1 cup mushroom mixture; keep warm.
- Stir in rice and thyme, stirring constantly, until lightly toasted and fragrant, about 1-2 minutes.
- Stir in wine, stirring constantly and scraping any browned bits from the bottom of the Dutch oven, until almost completely absorbed, about 1-2 minutes.
- Reduce heat to low. Stir in 1 cup stock mixture. Cook, stirring constantly, until almost completely absorbed.
- Continue adding remaining stock mixture, 1/2 cup at a time, stirring constantly and waiting until almost completely absorbed before adding additional stock mixture, until al dente, about 20 minutes.
- Stir in Parmesan; season with salt and pepper, to taste.
- Serve immediately with the reserved mushroom mixture and additional Parmesan, if desired.
for the stock mixture
- Heat chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
User Reviews
Overall Rating
5
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