Mushroom Risotto
By: max
A creamy Italian rice dish with earthy mushrooms and Parmesan cheese.
1. 1 1/2 cups of of arborio rice
2. 1 pound of (such as cremini, shiitake, and oyster), sliced of mixed mushrooms
3. 2 medium, finely diced of shallots
4. 3 cloves, minced of garlic
5. 1/2 cup of dry of white wine
6. 6 cups of warm of chicken or vegetable broth
7. 4 tablespoons of unsalted, divided of butter
8. 2 tablespoons of of olive oil
9. 3/4 cup of freshly grated of parmesan cheese
10. 1 tablespoon of chopped of fresh thyme
11. to taste of salt
12. to taste of black pepper
13. 2 tablespoons of chopped, for garnish of fresh parsley
1. In a large saucepan, heat broth and keep warm over low heat.
2. In a large heavy pot or Dutch oven, heat 2 tablespoons butter and olive oil over medium heat.
3. Add mushrooms and cook until golden and their liquid has evaporated, about 5-7 minutes. Remove and set aside.
4. In the same pot, add shallots and cook until translucent, about 2-3 minutes.
5. Add garlic and cook for 30 seconds until fragrant.
6. Add rice and stir to coat with oil and butter, toasting lightly for 1-2 minutes.
7. Pour in wine and stir until absorbed.
8. Add warm broth one ladleful at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more.
9. Continue this process for about 18-20 minutes until rice is creamy and al dente.
10. Stir in reserved mushrooms, remaining 2 tablespoons butter, parmesan cheese, and thyme.
11. Season with salt and pepper to taste. If risotto is too thick, add a little more broth to reach desired consistency.
12. Serve immediately, garnished with fresh parsley and additional parmesan cheese if desired.