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Mushroom Risotto

 


Ingredients:

  • 1 1/2 cups Arborio rice
  • 1 lb (450g) mushrooms (cremini, shiitake, or a mix), sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4-5 cups vegetable broth (kept warm)
  • 1/2 cup dry white wine (optional)
  • 1/4 cup grated Parmesan cheese (or vegan Parmesan)
  • 2 tbsp olive oil
  • 2 tbsp butter (or vegan butter)
  • 1 tbsp fresh thyme (or 1 tsp dried thyme)
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Prepare the mushrooms:

    • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
    • Add the sliced mushrooms and sauté for about 5-7 minutes until they’re golden brown. Season with salt, pepper, and thyme.
    • Remove from heat and set aside.

  2. Cook the aromatics:

    • In a large pot or deep skillet, heat the remaining olive oil and butter over medium heat.
    • Add the chopped onion and cook until softened, about 3-4 minutes.
    • Add the minced garlic and cook for another minute, being careful not to let it burn.

  3. Toast the rice:

    • Stir in the Arborio rice, cooking it for about 2 minutes to lightly toast the grains. This step adds a nutty flavor to the risotto.

  4. Add the wine (optional):

    • Pour in the white wine and stir until it’s absorbed by the rice. This adds depth to the flavor, but you can skip it if you prefer.

  5. Cook the risotto:

    • Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth. This process will take about 18-20 minutes, and you'll use 4-5 cups of broth.
    • Keep stirring to release the starch from the rice, which gives risotto its creamy texture.

  6. Add the mushrooms:

    • When the rice is almost done (it should be tender but with a slight bite), stir in the sautéed mushrooms.
    • Cook for another 2-3 minutes, allowing the flavors to meld.

  7. Finish with cheese:

    • Remove the risotto from heat and stir in the grated Parmesan cheese.
    • Taste and adjust seasoning with salt and pepper.

  8. Serve:

    • Garnish with freshly chopped parsley and additional Parmesan if desired.
    • Serve warm and enjoy!

Optional Add-ins:

  • Truffle oil: Drizzle a little truffle oil on top for a luxurious finish.
  • Spinach: Stir in fresh spinach at the end for extra greens.
  • Vegan version: Use vegan butter and cheese alternatives for a dairy-free risotto.

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