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–+ servings

Mushroom Risotto

Yield: 6 servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan.
5 stars (8 ratings)

Ingredients

  • ¼ cup unsalted butter
  • 1 ½ pounds assorted fresh mushrooms, sliced or chopped into bite-size pieces
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ cups arborio rice
  • 1 tablespoon chopped fresh thyme leaves
  • ½ cup dry white wine
  • ½ cup freshly grated Parmesan

for the stock mixture

  • 6 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste

Equipment

Instructions

  • Melt butter in a large stockpot or Dutch oven over medium high heat. Add mushrooms and shallots. Cook, stirring often, until tender, about 8 minutes.
  • Stir in garlic until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside 1 cup mushroom mixture; keep warm.
  • Stir in rice and thyme, stirring constantly, until lightly toasted and fragrant, about 1-2 minutes.
  • Stir in wine, stirring constantly and scraping any browned bits from the bottom of the Dutch oven, until almost completely absorbed, about 1-2 minutes.
  • Reduce heat to low. Stir in 1 cup stock mixture. Cook, stirring constantly, until almost completely absorbed.
  • Continue adding remaining stock mixture, 1/2 cup at a time, stirring constantly and waiting until almost completely absorbed before adding additional stock mixture, until al dente, about 20 minutes.
  • Stir in Parmesan; season with salt and pepper, to taste.
  • Serve immediately with the reserved mushroom mixture and additional Parmesan, if desired.

for the stock mixture

  • Heat chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.