Creamy Mushroom Risotto

Risotto requires patience and attention, but the result is absolutely worth it—creamy, al dente rice infused with earthy mushroom flavor. The key is adding the broth gradually and stirring often to release the starches.

Ingredients

Instructions

1. 1

   Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden and liquid has evaporated, about 8 minutes. Season with salt and set aside.

2. 2

   In a large, heavy-bottomed pan, melt the remaining butter over medium heat. Add shallot and cook until softened, about 3 minutes.

3. 3

   Add garlic and rice. Stir for 1-2 minutes until the rice is lightly toasted and translucent at the edges.

4. 4

   Pour in the white wine and stir until absorbed.

5. 5

   Add one ladle of warm broth and stir continuously until absorbed. Repeat this process, adding broth one ladle at a time, stirring constantly.

6. 6

   Continue for about 18-20 minutes until the rice is al dente and creamy. You may not use all the broth.

7. 7

   Stir in the sautéed mushrooms, Parmesan cheese, and fresh thyme.

8. 8

   Season with salt and pepper to taste. The risotto should be creamy but not thick—add more broth if needed.

9. 9

   Serve immediately, garnished with fresh parsley and extra Parmesan.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information