Mushroom Risotto

Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan.

Making risotto at home does not have to be intimidating at all. All you need is an assortment of mushrooms, a nice white wine, freshly grated Parmesan, and a little bit of time and patience.

The key to a good risotto is to cook it on a low simmer, stirring constantly, and adding the stock gradually to let the rice fully absorb all that flavor and goodness for the creamiest texture.

You can use your favorite kind of mushrooms here, and you can save a little bit of the garlicky, buttery mushroom mixture as a topping for serving alongside some freshly shaved Parmesan. It will make all of the difference.

tips and tricks for success

• Use a variety of mushrooms. Using different mushrooms – cremini, baby bella, chanterelles, shiitake or oyster mushrooms – adds depth of flavor and texture to the risotto.
• Do not rinse the rice prior to using. Typically it is recommended to rinse rice under cold water to remove any excess starch. In this case, the excess starch is essential to risotto, providing its creamy consistency. Removing the starch (washing the arborio rice) can lead to gummy risotto.
• Toast the rice. Toasting the rice beforehand will add a nutty richness to the rice. Watch out for burnt grains.
• Make it vegetarian. Vegetable stock can be used for the chicken stock.
• Stir in more stock with leftovers. When reheating leftovers, stir in more stock as needed as the rice will continue to soak up the broth.

Mushroom Risotto

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 35 minutes minutes

Total: 55 minutes minutes

Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan.

5 stars (8 ratings)

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Ingredients

• ¼ cup unsalted butter
• 1 ½ pounds assorted fresh mushrooms, sliced or chopped into bite-size pieces
• 2 shallots, diced
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups arborio rice
• 1 tablespoon chopped fresh thyme leaves
• ½ cup dry white wine
• ½ cup freshly grated Parmesan

for the stock mixture

• 6 cups chicken stock
• Kosher salt and freshly ground black pepper, to taste

Equipment

• Dutch Oven

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.

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