Mushroom Risotto

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Risotto may seem intimidating at first, but the key to this recipe is patience. Risotto is usually made using a highly starchy rice. By gradually adding hot broth into a warm pan, it will slowly absorb all flavorful liquids it cooks in.

Arborio rice is a good choice since it is very absorbent and is typically used for an Italian-style risotto. After sautéing the mushrooms and onion with fragrant herbs, it will soak up all these delicious flavors. I love adding thyme and basil for a rich flavor. Adding some dry white wine or a little bit of white wine vinegar to deglaze the pan also helps draw in those rich flavors.

This recipe uses both cremini and oyster mushrooms, topped with Parmesan cheese just before serving.

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Ingredients

• 1 cup Arborio rice
• 5 cups chicken broth
• 1/3 cup butter
• 1 onion or 1/2 cup scallions, diced
• 2 cup cremini mushrooms, sliced thinly
• 1/2 cup oyster mushrooms, sliced thinly
• 1/2 tsp dried basil or 1/3 cup fresh
• 1/2 tsp dried thyme or 1/3 cup fresh
• 1/3 cup Parmesan cheese
• Salt and pepper to taste

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Instructions:

1. Bring chicken broth to a boil in a medium pot. Reduce to low-medium heat.
2. Wash all produce and finely dice scallions/onions. Warm butter in a large pan and cook scallions/onions for 2-3 minutes until they begin to turn translucent. Add mushrooms and stir together. Add 1/4 cup of hot broth, thyme and basil to the pan. Cook for another 2-3 minutes until mushrooms begin to shrink.
3. Remove mushrooms from the pan and set aside. Pour rice directly into pan, allowing it to toast for 2-3 minutes or until slightly golden.
4. Slowly, add no more than half a cup of hot broth into the rice, mixing until nearly all the liquid is absorbed. Continue adding broth gradually until it is completely absorbed. This will take about 20-30 minutes (remember, patience is key for this recipe!).
5. Once all the broth is absorbed, turn off the heat and add Parmesan, mixing in. Season with salt and pepper and serve fresh!

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