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Mushroom Risotto

Mushroom Risotto

Mushroom risotto with browned mushrooms and parmesan. Creamy Italian classic, vegetarian.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs mixed mushrooms cremini, shiitake, and oyster, sliced
  • 4 tbsp butter divided
  • 2 tbsp olive oil
  • 6 cups vegetable broth warmed
  • 1 medium shallot finely diced
  • 3 cloves garlic minced
  • 1.5 cups arborio rice
  • 1/2 cup dry white wine
  • 3/4 cup grated parmesan plus more for topping
  • 1 tsp fresh thyme leaves
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste

Method
 

  1. **Sear mushrooms.** Heat olive oil and 1 tbsp butter in a large skillet over high heat. Sear mushrooms in batches 5 minutes each, undisturbed, until deeply browned. Season with salt. Set aside.
  2. **Start risotto.** In a separate wide pot, melt 2 tbsp butter over medium. Cook shallot 3 minutes. Add garlic, cook 30 seconds.
  3. **Toast.** Add arborio and toast 2 minutes, stirring. Pour in white wine. Stir until absorbed.
  4. **Ladle.** Add warm broth one ladle at a time (about 1/2 cup), stirring often, letting each addition absorb before adding more. Continue 20 to 22 minutes until rice is al dente and creamy.
  5. **Finish.** Stir in remaining butter, parmesan, thyme, and the seared mushrooms. Season with salt and pepper.
  6. **Serve.** Divide into warm bowls. Top with parsley, extra parmesan, and cracked pepper.

Notes

Use arborio or carnaroli rice. Regular rice will not get creamy. Vegan swap: use vegan butter, vegan parmesan, and plant milk instead of dairy. Store leftovers in the fridge for up to 3 days.