Creamy Mushroom Risotto: Restaurant Quality
Mushroom risotto: master this creamy, flavorful dish at home. Savor tender Arborio rice, earthy mushrooms, and a touch of Parmesan for a gourmet meal.
Ingredients
- 6-7 cups chicken stock (or vegetable broth)
- 4 tablespoons butter (divided)
- 1 lb mushrooms (thinly sliced or quartered/cut into sixths)
- Salt
- Pepper
- 1 tablespoon minced fresh thyme leaves
- 4 cloves garlic (pressed or minced)
- 1 large shallot or 1/2 small yellow onion (chopped)
- 1-1 /2 cups arborio rice (Lundberg recommended)
- 1/2 cup dry white wine (pinot grigio or sauvignon blanc recommended)
- 1/2 cup freshly grated parmesan cheese (plus more for serving)
Instructions
- Bring the chicken stock to a boil in a medium-size saucepan over high heat then turn the heat down to low and place a lid on top to keep it hot.
- Melt 2 Tablespoons butter in a large skillet over medium-high heat. Add mushrooms and saute for 5 minutes until liquid cooks off. Season, then saute until golden brown (3-4 minutes). Add thyme and half the garlic, saute for 1 minute, then set aside.
- Melt the remaining 2 Tablespoons butter in the skillet over medium heat. Add shallots, season, and saute until softened (2-3 minutes). Add the remaining garlic and saute for 1 minute.
- Add rice, stir to coat, and cook for one minute. Add wine and stir until absorbed. Continue adding hot stock 1/2 cup at a time, stirring until nearly absorbed, for 35-40 minutes.
- When 1 ladleful of stock remains, scrape mushrooms into the skillet and continue stirring. Turn off the heat.
- Stir in parmesan cheese and a small amount of lemon juice. Taste and adjust seasoning. Serve immediately with optional truffle powder/oil and extra parmesan.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.