Mushroom Risotto
For a delicious, elegant main dish, make this mushroom risotto recipe! It's rich and creamy, made with white wine, fresh herbs, and Parmesan cheese. Recipe and photo credit: https://www.loveandlemons.com/mushroom-risotto/
Ingredients
- 4 tbsp olive oil extra virgin
- 1.5 lbs mixed mushrooms chopped
- 3/4 tsp sea salt plus more to taste
- freshly ground black pepper
- 1 medium onion chopped
- 2 garlic cloves
- 1 tbsp fresh thyme leaves
- 1.5 cups uncooked Arborio rice rinsed
- 2/3 cup dry white wine
- 5 cups warmed vegetable broth
- 1/2 cup grated Pecorino or Parmesan cheese plus more for serving
- chopped fresh parsley for serving
Instructions
- Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
- Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
- Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
- Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.