Creamy Mushroom Risotto

• 6 cups vegetable or chicken broth
• 2 tbsp olive oil
• 3 tbsp butter, divided
• 8 oz mushrooms, sliced (cremini or mixed)
• 1 medium shallot, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ¾ cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Keep the Broth Hot

   Pour the broth into a medium saucepan and bring it to a gentle simmer over low heat. Keep it warm throughout the cooking process - this is crucial. Adding cold broth to risotto stops the cooking and results in uneven texture. You will be ladling from this pot repeatedly, so position it near your risotto pan for easy access.

2. 2

   Develop Mushroom Flavor

   In your widest, heavy-bottomed pan, heat the olive oil and one tablespoon of butter over medium-high heat. Add the mushrooms in a single layer - do not crowd them or they will steam instead of sear. Let them sit undisturbed for two minutes until golden on the bottom, then stir and continue cooking for another three minutes until deeply browned and fragrant. Season with a pinch of salt and transfer to a plate. These will go back in at the end.

3. 3

   Build the Aromatic Base

   Reduce the heat to medium and add another tablespoon of butter to the same pan. Add the finely diced shallot and cook, stirring occasionally, for about three minutes until soft and translucent but not browned. Add the minced garlic and cook for just thirty seconds more, until fragrant. The shallot provides a subtle sweetness that onion cannot match.

4. 4

   Toast the Rice

   Add the Arborio rice to the pan and stir to coat every grain with the butter and aromatics. Toast the rice for about two minutes, stirring constantly, until the edges become translucent but the center stays opaque. You might hear a slight crackling sound - that is perfect. This step creates a barrier that helps the rice absorb liquid gradually while releasing starch slowly.

5. 5

   Add the Wine

   Pour in the white wine, which will sizzle dramatically. Stir continuously until the wine is almost completely absorbed - this happens quickly, about one to two minutes. The wine adds acidity that brightens the final dish and keeps it from being too heavy. If you prefer not to use alcohol, substitute with a splash of lemon juice added at the end.

6. 6

   Begin the Ladle Dance

   Here is where patience becomes your main ingredient. Add one ladle of warm broth to the rice - about half a cup - and stir gently but constantly until the liquid is almost fully absorbed. The rice should never dry out completely or sit in a pool of liquid. Add another ladle and repeat. Continue this process for eighteen to twenty minutes, stirring and adding broth as needed. The rice is done when it is creamy and tender but still has a slight bite in the center.

7. 7

   The All-Important Finish

   Remove the pan from the heat immediately. Add the remaining tablespoon of cold butter and the grated Parmesan, stirring vigorously to create an emulsified, glossy sauce. Fold in the reserved mushrooms and fresh thyme. Season with salt and pepper to taste. The risotto should flow like lava when you tip the pan - if it is too thick, stir in another splash of warm broth. Serve immediately on warmed plates. Risotto waits for no one.

Nutrition Facts

Per serving (approximate values)