Mushroom Risotto
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Prep Time:
15 minutes -
Cook Time:
45 minutes -
Serves:
4
Ingredients
- 4 Tbsp. olive oil, divided
- 8 oz. assorted specialty mushrooms, such as shiitake, oyster, king oyster or maitake, trimmed and sliced 1/4-inch-thick or broken apart into bite-sized pieces
- 1 1/2 tsp. kosher salt, plus more for seasoning
- 8 oz. cremini mushrooms, sliced 1/4-inch-thick
- 1 cup Arborio rice
- 1/2 cup finely diced onion
- 1 clove garlic, minced
- 2 tsp. chopped fresh thyme leaves
- 1/2 cup dry white wine
- 3 1/2 cups Kitchen Basics® Original Chicken Stock
- 3 Tbsp. coarsely chopped fresh parsley, divided
- Freshly cracked black pepper
- Grated Parmesan cheese
-
Prep Time:
15 minutes -
Cook Time:
45 minutes -
Serves:
4
Deeply sautéing a variety of mushrooms that go in and on this rich, creamy risotto makes it super savory and texturally beautiful.
Prep & Cook Instructions
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add specialty mushrooms and 1/2 tsp. salt. Cook 6 to 8 minutes, stirring occasionally, until browned, edges are crisp and excess liquid has evaporated. Remove from heat and set aside.
Meanwhile, heat 1 Tbsp. oil in a large saucepan over medium-high heat. Add cremini mushrooms and 1 tsp. salt. Cook about 8 minutes, stirring occasionally, until golden brown and excess liquid has evaporated. Transfer to a bowl.
Heat remaining 2 Tbsp. oil in the same saucepan over medium heat. Add rice and onion; cook 5 minutes, stirring frequently, until onion is tender. Add garlic and thyme; cook about 1 minute until fragrant. Stir in wine and cook about 1 minute, stirring frequently, until evaporated. Meanwhile, microwave stock in a 4-cup microwave-safe glass measuring cup on HIGH 2 minutes or until hot.
Add 1 cup hot stock to rice mixture and cook, stirring occasionally, until almost absorbed. Continue cooking, adding hot stock 1 cup at a time, stirring occasionally, until almost absorbed before adding the next. Remove from heat when the last 1/2 cup of stock is almost absorbed, and rice texture is creamy and slightly al dente. Stir in cremini mushrooms and 2 Tbsp. parsley. Season to taste with salt and pepper.
Divide risotto among serving bowls and top with reserved specialty mushrooms. Sprinkle with remaining parsley, pepper and Parmesan cheese, as desired.
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