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