Mushroom Risotto
Creamy, comforting risotto with earthy mushrooms and parmesan. A restaurant-quality dish you can make at home.
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Ingredients
- arborio rice1 1/2 cups
- mushrooms(sliced)8 oz
- vegetable broth(warm)4 cups
- white wine1/2 cup
- shallot(minced)1
- butter3 tbsp
- parmesan cheese(grated)1/2 cup
- thyme1 tsp
Instructions
Heat 1 tbsp butter in a large skillet. Sauté the mushrooms until golden and set aside.
In the same pan, add another tbsp butter and sauté the minced shallot until soft.
Add the arborio rice and stir to coat with butter. Toast for 1-2 minutes until the edges become translucent.
Pour in the white wine and stir until absorbed.
Add warm broth one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more.
When the rice is creamy and al dente, stir in the remaining butter and thyme.
Fold in the sautéed mushrooms and the grated parmesan. Season with salt and pepper and serve immediately.
Tips
Keep the broth warm — adding cold liquid shocks the rice. Risotto waits for no one — serve it right away while it's loose and creamy.
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