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Creamy Mushroom Risotto: Restaurant Quality - Mushroom risotto: master this creamy, flavorful dish at home. Savor tender Arborio rice, earthy mushrooms, and a t

Creamy Mushroom Risotto: Restaurant Quality

Mushroom risotto: master this creamy, flavorful dish at home. Savor tender Arborio rice, earthy mushrooms, and a touch of Parmesan for a gourmet meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 6-7 cups chicken stock (or vegetable broth)
  • 4 tablespoons butter (divided)
  • 1 lb mushrooms (thinly sliced or quartered/cut into sixths)
  • Salt
  • Pepper
  • 1 tablespoon minced fresh thyme leaves
  • 4 cloves garlic (pressed or minced)
  • 1 large shallot or 1/2 small yellow onion (chopped)
  • 1-1 /2 cups arborio rice (Lundberg recommended)
  • 1/2 cup dry white wine (pinot grigio or sauvignon blanc recommended)
  • 1/2 cup freshly grated parmesan cheese (plus more for serving)

Method
 

  1. Bring the chicken stock to a boil in a medium-size saucepan over high heat then turn the heat down to low and place a lid on top to keep it hot.
  2. Melt 2 Tablespoons butter in a large skillet over medium-high heat. Add mushrooms and saute for 5 minutes until liquid cooks off. Season, then saute until golden brown (3-4 minutes). Add thyme and half the garlic, saute for 1 minute, then set aside.
  3. Melt the remaining 2 Tablespoons butter in the skillet over medium heat. Add shallots, season, and saute until softened (2-3 minutes). Add the remaining garlic and saute for 1 minute.
  4. Add rice, stir to coat, and cook for one minute. Add wine and stir until absorbed. Continue adding hot stock 1/2 cup at a time, stirring until nearly absorbed, for 35-40 minutes.
  5. When 1 ladleful of stock remains, scrape mushrooms into the skillet and continue stirring. Turn off the heat.
  6. Stir in parmesan cheese and a small amount of lemon juice. Taste and adjust seasoning. Serve immediately with optional truffle powder/oil and extra parmesan.

Notes

- Use a wide, heavy-bottomed skillet to ensure even cooking and evaporation.
- Add hot stock gradually, allowing each ladleful to be fully absorbed before adding the next; this is key to creamy mushroom risotto.
- Don't overcook the rice! It should be al dente, meaning still firm to the bite but not hard.
- For a richer flavor, consider using dried porcini mushrooms rehydrated in hot water, adding their soaking liquid (strained) along with the chicken stock.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.