Creamy Mushroom Risotto
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
8 servings
- 8 oz bella mushrooms (thinly sliced)
- 4 oz shitake mushrooms (unchopped if they are small. If your shiitake mushrooms are on the larger size, cut them in half)
- 8 cups vegetable or chicken broth
- 2 tbsp extra virgin olive oil
- 1 cup finely diced yellow onion
- 3 cloves garlic, (minced)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 tsp fresh thyme leaves
- 2 cups uncooked arborio rice
- 1 cup dry white wine (I use chardonnay )
- 1 cup freshly grated parmesan cheese
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Preparation
Step 1
Heat the broth in a saucepan over medium heat.
Step 2
Meanwhile, heat the olive oil in a large pot or dutch oven over medium-high heat. Once heated, add the onion, mushrooms, garlic, salt, pepper and fresh thyme leaves. Cook, stirring, until the mushrooms are tender; about 5 minutes.
Step 3
Add the rice to the pot and stir to toast the rice until fragrant; about 2 minutes.
Step 4
Next, add the white wine and continue to cook stirring until the wine is absorbed.
Step 5
Once the wine is absorbed, with a ladle add one cup of the warm broth to the risotto and continue to cook stirring until the broth is absorbed fully.
Step 6
Continue to ladle the broth one cup at a time, allowing the rice to absorb most of the liquid before adding more. This process should take 25-30 minutes (and you should use all or almost all of the warm broth from the saucepan). Your rice should be tender and creamy.
Step 7
Add the grated parmesan and stir one more until combined.
Step 8
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