Mushroom Risotto
A creamy mushroom risotto packed with flavor and simple to make
Equipment
- 1 large and deep saucepan
- 1 pot for the stock
Ingredients
- 8-9 cups stock (I use beef stock) *use vegetable stock for a vegetarian risottto
- 2 Tbsp butter (for the mushrooms)
- 2 Tbsp olive oil (for the mushrooms)
- 1 tsp salt (for the mushrooms)
- 3 cups flavorful mushrooms (cremini, shitake, chanterelle), washed, dried, and sliced into ⅛" slices
- ½ medium onion, diced fine
- 1¾ cups Arborio rice (or other risotto rice)
- ⅔ cup Sherry or dry white wine
- ⅓ cup freshly grated parmesan cheese
- 1 tsp Fresh thyme leaves, finely chopped * or 1/2 tsp dried thyme
- kosher salt & freshly ground black pepper, to taste
- 1 tsp butter, to finish the risotto
- parsley to garnish (optional)
Instructions
- Bring the stock to a simmer, leave on the heat
- In the large saucepan melt the butter and add the olive oil. If you need to you can divide and cook the mushrooms in two batches to prevent overcrowding your pan. (overcrowding the pan when cooking mushrooms will not yield a brown mushroom rather you bill be blanching them-so don't overcrowd the pan). Lightly salt them.
- When the mushrooms are nicely browned add the diced onion and cook further until translucent.
- Add the rice and stir it, letting it toast for about a minute, then add the Sherry or white wine and let it cook until it reduces and the alcohol evaporates.
- Add 1 ladle of hot stock (about 1/2 cup) at a time, stirring to prevent the rice from sticking. Once the liquid has been absorbed by the rice, add another ladleful and continue stirring and adding after the previous ladle has been absorbed, until all of the stock has been added and absorbed. (you may have extra stock, or need more depending on the rice). This process can take up to 30 minutes. The rice should be cooked, creamy and slightly chewy but not crunchy or chalky.
- Stir in the grated parmesan cheese and the last bit of butter. Taste for seasoning and adjust salt and pepper as needed. Add the chopped thyme and serve, garnish with parsley.
Notes
Risotto is not difficult to make, it does however take time and patience. It is very customizable as well. You can add many different vegetables or vary the stock for different flavors. Give it a try.