Prep 5 mins
Cook 25 mins
I stumbled across this recipe one day and decided to try it out. I had never made Risotto before but I wanted to find a recipe that was authentic and out of this world. This recipe is all of that and more. The secret is to stir stir stir. It is going to be worth the time belive me. Try to use fresh herbs if available. I got rave reviews at the dinner table from my DH and my three boys.
- 3 1⁄2 cups low sodium chicken broth
- 2 1⁄2 tablespoons olive oil
- 1 small yellow onion, chopped
- 8 ounces shiitake mushrooms (if using shiitake discard stems) or 8 ounces cremini mushrooms, cleaned and sliced (if using shiitake discard stems)
- 1 tablespoon chopped garlic
- 3⁄4 cup arborio rice
- 1⁄2 cup dry white wine
- 1⁄4 cup grated parmesan cheese, plus
- 2 tablespoons grated parmesan cheese
- 1⁄2 teaspoon chopped fresh thyme
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives or 1 tablespoon flat leaf parsley
- salt and pepper
- Bring the broth to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover, and keep the stock hot.
- Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes longer. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. Add 3/4 cup of the hot broth, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot broth 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy.
- Stir in the 1/4 cup cheese, the thyme, and the butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and pepper to taste.
- Sprinkle with cheese and chives or parsley.
This is a great recipe. I used regular mushrooms and boletus. Only had 1 small piece of garlic, wish I had more. The 2 of us managed to eat the whole thing. Yummy
This was my first time making risotto and it couldn't have been easier or tastier. I served this with baked cod with tomato-olive tapÃ©nade and roasted asparagus. I made a few changes based on what I had - used about 6 oz baby bella mushrooms, only a tsp of parmesan, dried thyme, no butter or chives. I actually made the mushroom mixture last night and added it into the risotto just before the last addition of liquid. I'm at 4500ft and had to use extra liquid, maybe 4-4.5 cups. It took about 35 min (I expected longer). Thanks for posting this excellent recipe!
This was a wonderful addition to my dinner tonight. Next time I will mix in a bit of heavy whipping cream as suggested by another reviewer and cook a tad bit longer than suggested; using 4 cups of broth instead. I used Oyster mushrooms, very good.