Mushroom Risotto Recipe

Warm the stock

Place the stock in a saucepan and keep it at a gentle simmer over low heat; leave it warm while you cook the risotto (do not boil).

Sweat aromatics

In a large wide saucepan or sauté pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the diced onion and a pinch of salt and cook, stirring frequently, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir to coat the grains with fat. Cook, stirring constantly, until the edges of the rice become translucent, about 1–2 minutes.

Deglaze

Pour in the white wine and stir until it is mostly absorbed by the rice, about 1–2 minutes.

Cook risotto

Begin adding the warm stock one ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next. Continue this process for about 18–20 minutes, until the rice is creamy and al dente. Stir frequently but gently to develop a creamy texture and prevent sticking.

Finish

When the rice is cooked to al dente and the texture is creamy, stir in 1 tbsp butter and 3/4 cup grated Parmesan until melted and incorporated. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, taste and adjust seasoning. Keep warm off the heat while you prepare mushrooms, crispy onions, and pangrattato (or finish with them mixed in, see plating).

Preheat the oven to 425°F (220°C). Slice the king oyster mushrooms lengthwise into 1/4–1/2-inch thick planks or large bite-sized pieces. Toss mushrooms with 1 tbsp olive oil, 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Arrange mushrooms in a single layer on a baking sheet lined with parchment paper or a light coating of oil. Roast on the top rack for 15–20 minutes, turning once halfway through, until edges are golden and slightly crisp. For extra caramelization, broil 1–2 minutes at the end—watch closely to avoid burning.

Remove from oven and keep warm. If desired, toss roasted mushrooms with a few thyme leaves and a light drizzle (about 1/2 tsp) of olive oil before plating.

Heat neutral frying oil in a small saucepan to 350°F (175°C) or until a small piece of bread sizzles and browns in ~30 seconds. While oil warms, toss the thinly sliced onion with 1/4 cup flour and a pinch (1/4 tsp) salt, shaking off excess flour.

Fry the floured onions in batches so they have room to crisp, about 1–2 minutes per batch, stirring to prevent clumping. Use a slotted spoon to transfer crispy onions to a paper towel-lined tray and immediately season with a pinch of salt. Let cool — they will become crisper as they cool.

Heat a medium skillet over medium heat and add 2 tbsp olive oil. Add the torn bread pieces and cook, stirring frequently, until golden and crisp, about 4–6 minutes.

Add 1 tsp minced garlic and 1 tsp chopped thyme to the pan and toast for another 30–45 seconds until fragrant (be careful not to burn the garlic). Stir in 1/4 tsp salt and 1/8 tsp red pepper flakes if using. Remove from heat and let cool slightly; if desired, pulse once in a food processor for a coarser crumb (optional). Keep warm or at room temperature.

Taste the risotto and reheat gently if necessary. Spoon risotto into warmed shallow bowls (about 3/4 cup risotto per serving).

Top each portion with a generous portion of roasted king oyster mushroom slices (about 2–3 oz equivalent per serving), a sprinkle of thyme pangrattato (about 1–2 tbsp), and a handful of crispy onions for crunch.

Finish with remaining 1/4 cup grated Parmesan distributed among the servings, a pat of the extra butter if desired, a light scattering of fresh thyme leaves, and a pinch of lemon zest for brightness. Serve immediately.