Description
This creamy mushroom risotto is a comforting Italian classic made with assorted fresh mushrooms, aromatic shallots, garlic, and thyme, cooked slowly with arborio rice and chicken stock to create a rich, velvety texture. Finished with freshly grated Parmesan cheese, it is a perfect hearty meal that serves six and takes about 55 minutes from start to finish.
Ingredients
Mushroom Mixture
- 1/4 cup unsalted butter
- 1 1/2 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)
Risotto
- 1 1/2 cups arborio rice
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup chicken broth
- 6 cups chicken stock
- Kosher salt and freshly ground black pepper (to taste)
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Prepare Mushroom Mixture: Melt butter in a large stockpot or Dutch oven over medium-high heat. Add mushrooms and shallots, cooking and stirring often until tender and fragrant, about 8 minutes.
- Add Garlic and Season: Stir in minced garlic and cook until fragrant, about 1 minute. Season the mushroom mixture with salt and pepper to taste. Reserve 1 cup of this mushroom mixture and keep it warm for serving.
- Toast the Rice: To the remaining mushroom mixture in the pot, stir in arborio rice and chopped fresh thyme leaves. Stir constantly until the rice is lightly toasted and fragrant, about 1-2 minutes.
- Add Chicken Broth: Pour in the 1/2 cup chicken broth, stirring constantly and scraping up any browned bits from the bottom of the pot. Continue stirring until the broth is almost completely absorbed, about 1-2 minutes.
- Simmer Stock Mixture: In a separate large stockpot or Dutch oven, heat the chicken stock with 1 teaspoon salt over medium-high heat until boiling, then reduce to a simmer. Keep warm throughout cooking.
- Cook Risotto Gradually: Reduce heat on the rice mixture to low. Add 1 cup of the warm chicken stock to the rice, stirring continuously until it is almost fully absorbed. Keep adding the hot stock in 1/2 cup increments, stirring constantly and waiting for the liquid to almost absorb before adding more. Continue this process until the rice is al dente and creamy, about 20 minutes.
- Finish with Cheese and Seasoning: Stir in the freshly grated Parmesan cheese. Taste and season the risotto with additional salt and freshly ground black pepper if needed.
- Serve: Serve the risotto immediately, topped with the reserved mushroom mixture and additional Parmesan cheese if desired.
Notes
- Use a variety of fresh mushrooms for depth of flavor like cremini, shiitake, and button mushrooms.
- Stirring constantly during the stock addition is key to releasing the starch and achieving creamy risotto.
- Keeping the stock warm prevents temperature changes that can affect cooking time and texture.
- For a vegetarian version, substitute vegetable stock for chicken stock and omit Parmesan or use a vegetarian Parmesan substitute.
- Serve immediately as risotto doesn’t keep well and can become gummy when reheated.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
