Diary of a Chef · Just Chefn Around

Mushroom Risotto

35 minutes · 2 servings

By Diary of a Chef

Ingredients

• 1 cup Arborio rice
• 300 g mixed mushrooms, sliced
• 2 shallots, minced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups warm chicken or vegetable stock
• 4 tbsp unsalted butter
• 1/2 cup Parmigiano Reggiano, grated
• 3 sprigs fresh thyme
• 2 tbsp olive oil

Instructions

1. 1Golden the mushrooms

   In the separate skillet, cook the sliced mushrooms in a little oil over medium-high until they give up their water and take deep golden color — nutty smell, edges browned. Set aside; they fold in at the finish so they stay meaty, not steamed into the rice.

2. 2Toast the Rice

   Soften shallots and garlic in olive oil over medium heat. Add dry Arborio rice and stir for 2 minutes.

3. 3Add Wine

   Add white wine and stir constantly until absorbed.

4. 4Add Stock Ladle by Ladle

   Add warm stock one ladle at a time, stirring constantly and waiting until each addition is fully absorbed.

5. 5Fold In Mushrooms and Finish

   When rice is al dente (firm center, creamy outside), fold in the reserved mushrooms, cold butter, and cheese. Rest 1 minute.