Mushroom Risotto
When people ask me what I like to cook most (and people ask alllllll the time), my answer is always risotto. I find the stirring very therapeutic. And every time I make it, I think it's better than the last. It's all about knowing what your rice needs and when it needs it, which comes more naturally each time. I PROMISE! Be patient with it and eventually you'll start to learn what the rice needs. Sometimes I end up using less stock, a lot of the time I end up needing more, but below are a few pointers to get you started on...
When people ask me what I like to cook most (and people ask alllllll the time), my answer is always risotto. I find the stirring very therapeutic. And every time I make it, I think it’s better than the last. It’s all about knowing what your rice needs and when it needs it, which comes more naturally each time. I PROMISE! Be patient with it and eventually you’ll start to learn what the rice needs. Sometimes I end up using less stock, a lot of the time I end up needing more, but below are a few pointers to get you started on the right track.
Ingredients
- 8 c.low-sodium chicken or vegetable broth
- 1 Tbsp.extra-virgin olive oil
- 1onion, finely chopped
- 2 Tbsp.butter, divided
- 2cloves garlic, minced
- 1 lb.button mushrooms, sliced
- 1bay leaf
- 4sprigs thyme, leaves removed
- kosher salt
- Freshly ground black pepper
- 2 c.arborio rice
- 1/2 c.white wine
- 1 c.freshly grated Parmesan
- 3/4 c.frozen peas, thawed
- 2 Tbsp.chopped fresh parsley
Directions
-
- Step 1In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
- Step 2In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
- Step 3Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
- Step 4With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.)
- Step 5Add the mushroom mixture back into the rice.
- Step 6Stir in Parmesan and peas then garnish with parsley. Serve warm.
David Smith 
Jessica Williams
Michael Johnson
