Mushroom Risotto with Parmesan and Fresh Herbs
Creamy, comforting Italian risotto made with a mix of wild and cultivated mushrooms, finished with butter, parmesan, and a shower of fresh thyme.
Ingredients
- 300 garborio rice
- 400 gmixed mushrooms (cremini, shiitake, oyster), sliced
- 1 Lvegetable or chicken stock, warm
- 120 mldry white wine
- 1 largeshallot, finely diced
- 2 clovesgarlic cloves, minced
- 40 gbutter
- 2 tbspolive oil
- 60 gparmesan, finely grated
- 1 tbspfresh thyme leaves
- to tastesalt and pepper
Instructions
- 1
Heat olive oil and half the butter in a large saucepan over medium-high heat. Sauté the mushrooms until golden and most of the liquid has evaporated, about 5-6 minutes. Remove and set aside.
- 2
In the same pan, add a drizzle of oil and cook the shallot until soft and translucent, about 2 minutes. Add the garlic and cook for another 30 seconds.
- 3
Add the arborio rice and stir for 1-2 minutes until the grains are lightly toasted and translucent at the edges.
- 4
Pour in the wine and stir until fully absorbed. Begin adding the warm stock one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This takes about 18-20 minutes.
- 5
When the rice is creamy and al dente, fold in the sautéed mushrooms, remaining butter, and parmesan. Season with salt and pepper.
- 6
Serve immediately, topped with fresh thyme leaves, a few shavings of parmesan, and a crack of black pepper.