Creamy Mushroom Risotto (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons extra-virgin olive oil
02 -
1½ pounds mixed mushrooms, chopped
03 -
1 medium yellow onion, chopped
04 -
2 garlic cloves, finely chopped
05 -
1 tablespoon fresh thyme leaves
06 -
1½ cups Arborio rice, rinsed
07 -
⅔ cup dry white wine
08 -
5 cups vegetable broth, warmed
→ Seasonings
09 -
¾ teaspoon sea salt, plus more to taste
10 -
Freshly ground black pepper
→ Finishing Touches
11 -
½ cup grated pecorino or Parmesan cheese
12 -
Chopped fresh parsley, for garnish
# Instructions:
01 -
Heat 2 tablespoons olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon salt, and several grinds of pepper, tossing to coat. Cook for 8 minutes, stirring occasionally, until soft and browned. Remove from pan and set aside. Work in batches if necessary.
02 -
Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, onion, and the remaining ¼ teaspoon sea salt. Cook for 5-8 minutes, stirring occasionally, until softened. Stir in garlic, thyme, and rice. Cook for 1 minute, then add wine. Stir and cook for 1-3 minutes until the wine is absorbed.
03 -
Add the broth ¾ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Continue cooking until the risotto is creamy and the rice has a slight al dente bite.
04 -
Stir in the cheese and season to taste. Top with the remaining sautéed mushrooms, garnish with fresh parsley, and serve with additional grated cheese if desired.
# Notes:
01 -
For best results, keep the broth warm in a separate pot while preparing the risotto
02 -
Stirring constantly helps release the starch from the rice, creating the signature creamy texture