Mushroom risotto is a delicious and comforting dish that is perfect for a special occasion or a cozy night in. It is made with arborio rice, which is a short-grain rice that has a high starch content. This starchiness helps the risotto to become creamy and velvety when it is cooked. The mushrooms add a savory and earthy flavor to the dish, and the Parmesan cheese adds a rich and nutty flavor.
To make mushroom risotto, you will need the following ingredients:
* 1 tbsp of extra-virgin olive oil
* 1 onion, finely chopped
* 2 tbsp of butter, divided
* 2 cloves garlic, minced
* 1 pound of button mushrooms, sliced
* 1 bay leaf
* 4 sprigs thyme, leaves removed
* Kosher salt
* Freshly ground black pepper
* 2 cups arborio rice
* 1/2 cup of white wine
* 1 cup of freshly grated Parmesan cheese
* 3/4 cups of frozen peas, thawed
* 2 tbsp of chopped fresh parsley
Instructions:
1. In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
2. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about five minutes.
3. Add one tablespoon of butter, garlic, mushrooms, bay leaf, and thyme. Cook until the mushrooms have softened and are golden, about four more minutes, then season with salt and pepper. Remove mixture from the pot.
4. Melt remaining tablespoon of butter in the pot and add the arborio rice, stirring quickly.
5. Cook until the grains are well-coated and smell slightly toasty, about two minutes. Add the wine and cook until the wine has mostly absorbed.
6. With a ladle, add about one cup of hot broth. Stirring often, cook until the rice has mostly absorbed liquid.
7. Add remaining broth about one cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.
8. Stir often and cook until the risotto is al dente and creamy, not mushy. Add the mushroom mixture back into the rice. Stir in Parmesan and peas then garnish with parsley. Serve warm.
