Creamy Mushroom Risotto (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ pounds chopped mixed mushrooms
02 -
1 medium-sized yellow onion, diced
03 -
1 tablespoon fresh thyme leaves
04 -
2 garlic cloves, minced
05 -
4 tablespoons olive oil (extra-virgin preferably)
06 -
1½ cups rinsed Arborio rice
07 -
5 cups warm vegetable broth
08 -
⅔ cup dry white wine
→ Seasonings
09 -
Freshly cracked black pepper
10 -
¾ teaspoon sea salt, plus extra as needed
→ Finishing Touches
11 -
Grated Parmesan or pecorino cheese (about ½ cup)
12 -
Chopped parsley for sprinkling
# Instructions:
01 -
Pour half the olive oil into a Dutch oven or a large skillet, set to medium heat. Toss in the mushrooms, then sprinkle with ½ teaspoon salt and a few cracks of black pepper. Let them cook about 8 minutes, turning now and then, so they soften and brown. If needed, work in smaller batches. Take the mushrooms out and set them aside.
02 -
Clean out the pan, then set it back on medium heat. Use the other half of the olive oil and toss in the onion with ¼ teaspoon salt. Cook while stirring once in a while until the onion’s soft—5-8 minutes should do. Toss in the garlic, thyme, and rice, let it cook for a minute, then pour in the wine. Keep stirring until the wine disappears into the mix, about 1-3 minutes.
03 -
Pour in the warm broth little by little, about ¾ cup at a time, and make sure to stir as you go. Don’t add the next portion of broth until the first one’s soaked up. Once you’ve got the last of the broth in there, add two-thirds of the sautéed mushrooms. Keep stirring until the rice is creamy but still has a tiny bit of firmness.
04 -
Stir the cheese through the risotto and season as you like. Pile the rest of the mushrooms on top, add the parsley, and serve with more grated cheese if you’re feeling fancy.
# Notes:
01 -
Keeping the broth warm in a separate pot makes the cooking process smoother.
02 -
Stirring a lot helps the rice release starch, which gives the dish its creamy texture.