Mushroom Risotto
Description
Mushroom lovers will love this risotto that's made with just about any kind of fresh mushroom. It's a nice vegetarian side dish that could also be a main dish, if desired.
Ingredients
6 c. low-sodium vegetable broth (chicken broth or water can be substituted)
1 lb. fresh mushrooms, cremini, shiitake, oyster, or a combination
1 large shallot, finely chopped
1/2 small bunch fresh thyme
1 oz. Parmesan or Pecorino Romano cheese (1/2 c. firmly packed freshly grated or 1/3 c. store-bought grated), plus more for serving
3 T. olive oil, divided
1 t. kosher salt, divided, plus more as needed
3/4 t. freshly ground black pepper
1 1/2 c. arborio rice
1/2 c. dry white wine
1 T. unsalted butter
Directions
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Bring broth to a simmer in a medium pot over medium heat; reduce heat to low, keeping at a very low simmer.
Tear clean, fresh mushrooms into bite-sized pieces. (If using shiitake mushrooms, discard woody stems.)
Finely chop 1 large shallot. Strip leaves from thyme sprigs; coarsely chop leaves to get 1 T. Finely grate 1 oz. Parmesan cheese (about 1/2 packed cup) or measure out 1/3 c. store-bought grated.
Heat 1 T. olive oil in a large, high-sided sauté skillet or Dutch oven over medium heat until shimmering. Add half of the mushrooms in a single layer. Cook undisturbed until browned on the bottom, about 5 minutes. Season with 1/4 t. salt and 1/4 t. black pepper. Cook, stirring once or twice, until mushrooms are browned all over and tender, 2 - 3 minutes more. Transfer to a platter.
Add 1 T. olive oil to the skillet; cook the remaining mushrooms with 1/4 t. salt and 1/4 t. pepper. About 1 minute before mushrooms are ready, add about 3/4 of the thyme, reserving the remaining for garnish. Sauté until fragrant, about 1 minute. Transfer to the platter.
Add the remaining 1 T. olive oil to the skillet. Add the shallot; sauté until softened and fragrant, 1 - 2 minutes.
Add 1 1/2 c. rice; season with 1/2 t. salt and 1/4 t. pepper. Cook, stirring often, until edges have turned translucent but the center is still opaque, about 2 minutes. You should smell the aroma of the toasted rice.
Add 1/2 c. wine; simmer, stirring constantly and scraping up browned bits from the bottom of the skillet with a wooden spoon, until wine is completely reduced and the skillet is almost dry, 1 - 2 minutes.
Incrementally add the warm broth, one ladle at a time, stirring often. Wait until the liquid has been almost completely absorbed by the rice before adding more. After about 15 minutes, start tasting the rice to gauge how far it has cooked.
Continue adding broth until rice is al dente with a bit of a chew, the broth is creamy, and the dish has the consistency of thick porridge, 20 - 30 minutes total. There could still be some broth leftover.
Remove skillet from the heat. Add reserved mushrooms, Parmesan cheese and 1 T. unsalted butter; stir until butter is melted.
Taste and season with more salt and pepper, if needed.
Serve immediately while hot, garnished with more Parmesan cheese and thyme.
4 servings.
Leftovers can be refrigerated in an airtight container for up to 5 days.
Prep Time
Cook Time
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