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

Steps

1. Bring broth to a simmer in a medium pot over medium heat; reduce heat to low, keeping at a very low simmer.
2. Tear clean, fresh mushrooms into bite-sized pieces. (If using shiitake mushrooms, discard woody stems.)
3. 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.