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creamy mushroom risotto with golden sauteed mushrooms in a wide horizontal shot in a shallow bowl, a dusting of parmesan and fresh thyme on top, soft natural light, shallow depth of field, landscape orientation

Mushroom Risotto

Mushrooms, white wine, and parmesan are slowly simmered with Arborio rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups arborio rice
  • 8 oz mushrooms sliced
  • 1 shallot minced
  • 1/2 cup dry white wine
  • 5 cups chicken broth warm
  • 1/2 cup grated parmesan
  • 3 tbsp butter
  • 2 tbsp olive oil

Method
 

  1. Heat the olive oil in a wide pan and saute the mushrooms until golden, then set aside.
  2. Add the shallot to the pan and cook until soft, then stir in the arborio rice for 1 minute.
  3. Pour in the wine and stir until absorbed.
  4. Add the warm broth one ladle at a time, stirring constantly and waiting for each addition to absorb, about 20 minutes.
  5. Stir the mushrooms, butter, and parmesan back in until creamy, then serve immediately.

Notes

Keep the broth warm on the stove so it doesn't stop the cooking when added.