Mushroom Risotto
Yields: 4 servings
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 medium cloves garlic, minced
  • 2 cups (400 g/14 oz) risotto/Arborio rice
  • 1 cup (240 ml) white wine, preferably dry
  • 400 g/14 oz mixed mushrooms (champignon, porcini, Portobello), cleaned and sliced
  • 1 liter warm chicken broth or vegetable stock
  • 4 finely chopped sprigs fresh thyme or 2 tablespoons chopped fresh parsley
  • 2 tablespoons (30 g/1 oz) butter (or up to 100 g for super rich risotto)
  • 1 cup grated Parmesan cheese
  • ½ cup (120 ml) heavy cream
  • Salt and freshly ground black pepper, to taste
  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add rice and stir quickly to coat with oil. Heat through, but don’t let it brown. Add wine and cook, stirring constantly, until fully absorbed into the rice. Add mushrooms and mix.
  2. Add chicken broth, about ½ - 1 cup at a time, letting it fully absorb into the rice before adding the next cup. This process can take about 20 minutes, so don’t rush it. A rule of thumb when adding the liquid is to not overfill the rice—always make sure it’s just below covering it. Also be sure to mix the rice constantly so that it doesn’t stick to the bottom of the pan. Cook until al dente (i.e. firm to touch, not too soft nor crunchy). If you like soft risotto, you can add an additional cup of broth or water and cook a bit more.
  3. Add thyme/parsley, butter, ½ cup Parmesan cheese, and mix until melted. Add heavy cream and stir. Season with salt and pepper.
  4. Spoon into bowls, sprinkle with additional Parmesan, and serve immediately.
Recipe by Pretty. Simple. Sweet. at