Mushroom Risotto
Recipe
Italian

Mushroom Risotto

Prep Time 40 minutes
Servings 4 people
Dinner Party Weeknight Comfort

The Story

A guest once told me risotto was too much work for home cooking. I disagree. It’s 30 minutes of stirring that forces you to slow down. That’s the point.

Ingredients

  • 1.5 cups arborio rice
  • 6 cups chicken or vegetable stock, warmed
  • 1 lb mixed mushrooms, sliced
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1/2 cup parmesan, grated
  • 3 tablespoons butter
  • Fresh thyme
  • Olive oil, salt, pepper

Instructions

  1. Cook mushrooms: Sauté mushrooms in olive oil until golden and dry. Season. Set aside half for topping.

  2. Start risotto: Sauté shallot in butter. Add garlic and thyme. Add rice, toast 2 minutes.

  3. Add wine: Pour in wine, stir until absorbed.

  4. Add stock gradually: Add stock one ladle at a time, stirring frequently. Wait until absorbed before adding more. Continue 18-22 minutes until rice is creamy and al dente.

  5. Finish: Stir in half the cooked mushrooms, parmesan, and remaining butter.

  6. Serve: Top with reserved mushrooms and more parmesan.

Notes

Constant stirring isn’t necessary — frequent stirring is enough. Keep the stock warm to maintain cooking temperature.