Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable or chicken broth over medium heat until it simmers. Keep it warm on the stove throughout the cooking process.

2. 2

   Sauté the Mushrooms

   In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the wild mushrooms and sauté for about 5-7 minutes, or until they are tender and lightly browned. Remove the mushrooms from the skillet and set them aside.

3. 3

   Cook the Shallots

   In the same skillet, add another tablespoon of olive oil and the finely chopped shallots. Sauté for about 2-3 minutes until the shallots are translucent.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet with the shallots and stir for about 2 minutes, allowing the rice to toast lightly.

5. 5

   Add the Broth Gradually

   Begin adding the warm broth to the rice mixture, one ladle (approximately 1 cup) at a time. Stir continuously until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Add the Mushrooms and Seasoning

   Once the rice is cooked, stir in the sautéed mushrooms, fresh thyme leaves, grated Parmesan cheese, and the remaining tablespoon of butter. Season with salt and black pepper to taste.

7. 7

   Serve

   Remove the risotto from heat and let it rest for a minute. Serve warm, garnished with additional Parmesan if desired.