Mushroom Risotto

Ohhhhhh baby babe!

We dig risotto. Do you dig risotto? Normally I do a tomato-based risotto with spinach and sausage (like this one!), but today we’re going with nothing but shallots and garlic and mushrooms and thyme and wine and it is doing the trick, man. And it’s vegetarian, if you’re in need of carbs but less of the meats. I got yew.

Let’s just get our shallots, garlic and mushrooms sautéed. I used a mix of butter and oil (BUTTER’N AWL, SAYTH. <–name that reference.) and a pinch of thyme, and all was right in the world.

We’ll add our arborio rice and let it toast a sec. Then a splash (aka half a cup) of dry white wine, and four cups of chicken stock, ladled over in half-cup increments, sloooooowly, so that the rice absorbs the liquids and takes on a creamy tone. At the end we’ll add more butter and a truck load of parmesan. I don’t see anyone arguing with this.

It’s a meditative process. The stirring, the adding, the tasting, the adjusting, repeat. But the end result is a creamy, rich, nutty, earthy situation that will have you on your knees.

Look at that. I garnished with parmesan, some fresh parsley and a drizzle of oil to add some depth. A splash of lemon is never a bad idea.

It’s rich, but simple. A comforting favorite, but a slight twist on pasta night.

It’s lovely on a cold winter night. Get a fire going, light your candles and get yourself in that.

Extra cheese and parsley, please?

Absolute heaven.

Make it tonight!

Mushroom Risotto

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Ingredients

• 1 medium shallot, minced
• 2-3 cloves garlic, minced
• 2 (8 oz) baby Bella mushrooms, rinsed, capped and sliced
• 2 Tbs. Butter
• 1 Tbs. Extra-virgin olive oil
• 1 Tbs. Fresh thyme leaves
• 1 cup arborio rice
• 1/2 cup white wine
• 4 cups chicken stock
• Another Tbs. Of butter
• About 1/2 cup parmesan cheese, plus more for garnish
• Chopped parsley, for garnish
• Coarse salt

Instructions

1. In a wide skillet, melt two tablespoons butter and oil. Add the shallots and a pinch of salt; cook a couple of minutes, until they start to soften. Add the garlic and bloom for 30 seconds. Add the sliced mushrooms and sauté about three minutes, until they start to take on a little color and start to shrivel. Season with a pinch of salt and let the juices release. Add the thyme and sauté another couple of minutes.
2. Add the rice to the pan and toss to coat. Let this toast in the pan about thirty seconds before we add liquid. Then add the white wine and let it bubble up for a minute. In 1/2 cup increments, add the chicken stock to the pan on a medium low heat, letting the rice slowly absorb the liquid over the course of 20 or so minutes. It will get creamy and thick by the end. Season with another pinch of salt if needed.
3. Off the heat, add the extra butter and parmesan cheese. Stir to coat. Garnish with fresh parsley and extra parmesan cheese! A little drizzle of olive oil to finish? Yes.
4. Serves 4.

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https://bevcooks.com/2024/12/mushroom-risotto/

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