Ingredients
Scale
- 1.5 cups Arborio rice
- 1 lb Mixed mushrooms (Cremini, Shiitake, or Oyster), sliced
- 5 cups Vegetable or Chicken broth, kept warm
- 1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
- 2 Shallots, finely minced
- 3 cloves Garlic, minced
- 4 tablespoons Unsalted butter, divided
- 1/2 cup Grated Parmesan cheese
- 2 tablespoons Fresh thyme leaves
- 2 tablespoons Olive oil
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Sauté the Mushrooms
Heat two tablespoons of olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer. Let them brown undisturbed for 3-4 minutes to develop a deep golden color. Stir in half of the minced garlic and one tablespoon of fresh thyme. Season with salt and pepper, then sauté for another 2 minutes until tender. Remove the mushrooms from the pan and set them aside. - Step 2: Toast the Rice and Aromatics
In the same large pan (or a heavy-bottomed pot), melt another tablespoon of butter. Add the minced shallots and cook until translucent, about 2-3 minutes. Add the Arborio rice to the pan. Stir the rice constantly for 2 minutes to toast the grains. You want the edges of the rice to look translucent while the center remains white. This toasting process adds a nutty flavor and helps the rice maintain its structure. - Step 3: Deglaze and Add Broth
Pour in the white wine and stir constantly until the liquid is fully absorbed. Now, begin adding the warm broth one ladle at a time (about 1/2 cup per addition). Stir frequently. Wait until the rice absorbs almost all the liquid before adding the next ladle. This agitation releases the starches from the rice, creating the creamy sauce. Continue this process for about 18-22 minutes until the rice is “al dente”—tender but with a slight bite in the center. - Step 4: The Final Finish
When the rice is cooked to your liking and the consistency is creamy, stir the cooked mushrooms back into the pot. Remove the pan from the heat. Stir in the remaining two tablespoons of butter and the grated Parmesan cheese. This is the “mantecatura” phase. If the risotto looks too thick, add a small splash of broth to loosen it. Taste and adjust the seasoning with salt and pepper. - Step 5: Plating
Spoon the risotto into warm shallow bowls. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately while the texture is loose and velvety.
- Cook Time: 45 minutes