Mushroom Risotto
Creamy arborio rice stirred slowly with hot broth, browned mushrooms, white wine and Parmesan until loose and velvety.
- Servings
- 4
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
Ingredients
Equipment
- Large heavy saucepan or deep skillet
- Small pot for broth
Instructions
Warm the broth in the small pot and keep it at a bare simmer.
Heat the oil in the large pan over medium-high heat. Cook the mushrooms with half the salt, stirring only occasionally, until browned and their liquid has evaporated, 8 minutes. Set aside.
Lower the heat to medium, add 1 tbsp butter and the shallot and cook until soft, 3 minutes. Add the garlic and rice and stir until the rice edges look translucent, 2 minutes.
Pour in the wine and stir until absorbed. Add the thyme, the rest of the salt and a ladle of hot broth, and stir until it is almost absorbed.
Keep adding broth a ladle at a time, stirring often, until the rice is tender with a slight bite and the risotto flows like thick porridge, 18–22 minutes.
Stir in the mushrooms, the remaining butter and the cheese off the heat. Add a splash more broth to loosen it, cover and rest for 2 minutes. Serve with parsley.
Notes
- Risotto should spread slowly on the plate. If it holds its shape in a mound, stir in more broth.
- Leftovers make good arancini: roll cold risotto into balls, coat in breadcrumbs and fry.
My notes
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Nutrition estimate
- Calories
- 555
- Protein
- 16 g
- Carbs
- 70 g
- Fat
- 22 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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