Mushroom Risotto
Description
This vegetarian dish can be served as a side or a main dish. It's rich, creamy and delicious, made with mixed fresh mushroom, onion, Arborio rice, cheese and vegetarian broth.
Ingredients
4 T. extra-virgin olive oil, divided
1 1/2 lb. mixed mushrooms, chopped
1/4 t. sea salt, or to taste, divided
freshly ground black pepper
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 T. fresh thyme leaves
1 1/2 c. uncooked Arborio rice, rinsed
2/3 c. dry white wine
5 c. warmed vegetable broth
1/2 c. freshly grated Pecorino or Parmesan cheese*, plus more for serving
chopped fresh parsley, for garnish
Directions
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Heat 2 T. olive oil in a large, deep skillet or pot over medium heat. Add the mushrooms, 1/2 t. sea salt, and black pepper; toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pot; set aside. Work in batches, as necessary.
Wipe out the pot; return it to the heat. Add the remaining olive oil, onion, and the remaining 1/4 t. sea salt. Cook, stirring occasionally, 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Cook for 1 minute; add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
Add the broth 3/4 c. at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next addition. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese; season to taste.
Top with the remaining mushrooms.
Serve, garnished with parsley, and more grated cheese, if desired.
4-6 servings.