Ingredients
Serves 4 | Prep: 15 mins | Cook: 30 mins
For the risotto:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
For the mushrooms:
- 2 cups mixed mushrooms, sliced
- 2 tbsp butter
- 1 small shallot, finely chopped
- 2 tbsp white wine vinegar
- 1 tbsp fresh parsley, chopped
Instructions
Prepare the broth
In a saucepan, warm the vegetable broth over medium heat. Keep it simmering on low heat throughout the cooking process.
Cook mushrooms
In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add mushrooms and shallot, cook until softened. Stir in vinegar and parsley, cook for 2 more minutes. Set aside.
Toast the rice
In the same pan, heat remaining olive oil and butter. Add Arborio rice, cook until translucent. Stir in garlic and thyme, cook for 1 minute.
Deglaze with wine
Pour in white wine, cook until absorbed. Add broth 1/2 cup at a time, stirring constantly until absorbed before adding more.
Finish and serve
When rice is creamy and tender (about 20 mins), stir in mushrooms and Parmesan. Season to taste. Serve immediately with extra cheese and parsley.
Comments
Michael Johnson
This recipe is amazing! The mushrooms add such a rich flavor. I substituted the Arborio with Carnaroli rice and it turned out perfectly. Will definitely make again!
Sarah Reynolds
Creamiest risotto I've ever made! The key was stirring constantly and adding the broth slowly. My family was impressed. Would love a variation with truffle oil!
Thomas Kim
Excellent recipe! I added some pancetta at the beginning for extra flavor. The mushrooms really make this dish. Will be making this for guests this weekend.
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Recipe Details
Preparation Time
15 minutes
Cooking Time
30 minutes
Servings
4 people
Difficulty
Medium
Calories
320 per serving
Categories
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