Mushroom Risotto
Ingredients
- 8 c. low-sodium chicken or vegetable broth
- 1 tbsp. extra-virgin olive oil
- 1 onion
finely chopped
- 2 tbsp. butter
divided
- 2 cloves garlic
minced
- 1 lb. button mushrooms
sliced
- 1 bay leaf
- 4 sprigs thyme
leaves removed
- kosher salt
- Freshly ground black pepper
- 2 c. arborio rice
- 1/2 c. white wine
- 1 c. freshly grated Parmesan
- 3/4 c. frozen peas
thawed
- 2 tbsp. chopped fresh parsley
Directions
- 1
In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
- 2
In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
- 3
Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
- 4
With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.)
- 5
Add the mushroom mixture back into the rice.
- 6
Stir in Parmesan and peas then garnish with parsley. Serve warm.
Mushroom Risotto
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About this Recipe
Dreaming of a creamy, restaurant-quality mushroom risotto that’s genuinely achievable at home? This easy Mushroom Risotto delivers rich, earthy flavors that are well worth the stirring, resulting in a dish that feels both comforting and gourmet.
While traditional risotto requires attention, this recipe is designed to guide you to a velvety smooth consistency with perfectly al dente arborio rice. The careful layering of savory mushrooms, aromatic thyme, and the rich depth of Parmesan cheese creates a truly satisfying experience that sets it apart from hurried versions. It’s a testament to the fact that simple ingredients, when treated with care, can yield extraordinary results.
What to expect from this Mushroom Risotto is a luxurious and deeply flavorful main course. Each spoonful features tender arborio rice enveloped in a creamy sauce, generously studded with earthy button mushrooms. The initial warmth is brightened by a hint of white wine and a vibrant finish of fresh parsley and peas. Though the total time to create this magic is about an hour, the process itself is a rewarding culinary journey, culminating in a comforting and elegant meal for four.
Easily adapt this mushroom risotto to your pantry or preferences. Swap the button mushrooms for cremini or a mix of wild mushrooms to deepen the earthy notes. For a completely vegetarian version, ensure you opt for low-sodium vegetable broth. If you don't have white wine on hand, an equivalent amount of extra broth with a splash of lemon juice can provide the necessary acidity. You can also add other vegetables like spinach or asparagus during the final minutes of cooking for extra color and nutrients.
Serve this hearty Mushroom Risotto as an elegant main course for a cozy dinner or a special occasion. Its richness pairs beautifully with a simple, crisp green salad or some crusty bread to soak up every last bit of creamy goodness. A final garnish of fresh parsley and a generous sprinkle of freshly grated Parmesan cheese elevates its presentation.