Mushroom Risotto Recipe

Prepare ingredients

Bring the stock to a gentle simmer in a saucepan and keep it warm over low heat. Clean and slice mushrooms. Finely dice the onion and shallot and mince garlic. Grate parmesan and measure other ingredients.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add the sliced mushrooms in a single layer and let them brown without moving for 2–3 minutes, then stir and continue to cook until deeply golden, about 4–6 minutes more.

Add the minced shallot and 1 tsp garlic to the pan and cook until softened and fragrant, about 1–2 minutes. Season with 0.75 tsp salt, 0.25 tsp pepper and add 1 tsp thyme leaves.

If using, deglaze the pan with 2 tablespoons dry sherry or white wine, scraping up browned bits. Cook until liquid reduces by half, about 1–2 minutes.

Stir in the heavy cream and simmer gently until the sauce thickens slightly, about 2 minutes. Taste and adjust seasoning. Remove from heat and set aside; keep warm.

In a heavy-bottomed saucepan or sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering.

Add the finely diced onion and cook, stirring, until translucent and soft but not browned, 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups arborio rice and stir to coat the grains with fat, toasting lightly for 1–2 minutes until edges look translucent.

Pour in 1/2 cup dry white wine and stir constantly until mostly absorbed.

Begin adding the hot stock, about 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, or until the rice is tender but still has a slight bite (al dente) and the mixture is creamy.

While finishing risotto, season with 1 tsp salt and 1/2 tsp pepper, tasting and adjusting as needed. When rice is just about done, fold in 2–3 tablespoons of the prepared mushroom sauce (reserve some for topping) to integrate mushroom flavor into the risotto.

Remove the risotto from heat and stir in 1 tablespoon cold butter (monter au beurre) and 3 tablespoons grated parmesan until glossy and creamy. If mixture is too thick, add 1–2 tablespoons warm stock to loosen.

For churrasco steak: season an 8 oz steak with salt and pepper. Grill or sear in a hot pan 3–4 minutes per side for medium-rare (adjust to thickness). Rest 5 minutes, then slice thinly against the grain.

For salmon: season an 8 oz fillet with salt and pepper. Pan-sear skin-side down in 1 tablespoon oil over medium-high heat for 4–5 minutes, flip and cook 2–3 minutes more until internal temperature reaches 125–130°F for medium. Squeeze lemon if desired and rest 2 minutes.

Spoon a generous portion of risotto into warm bowls. Top with an additional spoonful of the mushroom sauce and place slices of churrasco steak or the salmon fillet on or beside the risotto.

Finish each plate with 1 tablespoon grated parmesan, a pat of cold butter if desired, and a sprinkle of chopped parsley. Serve immediately.