Mushroom Risotto
Recipe Date:
September 3, 2024
Serving Size:
-1
Prep Time:
20 Minutes
Cook Time:
30 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
The cooler temps are coming and soul warming risotto is perfect for cooler nights, pair with our 2017 Implico! Serve alone for a simple but elegant vegetarian meal or feel free to add a protein of your choice, steak, roast chicken or pork loin would all work beautifully.
Ingredients
- 4 tablespoons of Olive Oil (good quality)
- 1 1/2 pounds mushrooms, mixed (Cremini, Shiitake, Oyster, King oyster/trumpet, Chanterelle and Beech mushrooms all work well)
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon fresh thyme leaves
- 1 1/2 cub arborio rice
- 2/3 cup dry white wine (our 2021 Chardonnay would work well)
- 5 cups warmed vegetable stock
- 1/2 cup grated pecorino or Parmesan cheese, plus more for serving
- Chopped fresh parsley for garnish
- salt and pepper to taste
Directions
- Heat 2 tablespoons of olive oil in a Dutch oven or large, deep, heavy bottom skillet over medium heat. Add the mushrooms, 1/2 teaspoon of salt, and several grinds of pepper and toss to coat. Cook, stirring occasionally for 8 minutes, or until soft and browned. Remove from the pan and set aside, work in batches if necessary.
- Wipe out the pan and return to heat. Add remaining 2 tablespoons of olive oil, the chopped onion, and 1/4 teaspoon of salt. Cook for 5 to 8 minutes, or until soft and aromatic. Add garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook 1 to 3 minutes, or until the wine cooks down.
- Add the broth about 3/4 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sauteed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dent bite. Sir in the cheese and season to taste.
- Top with the remaining sauteed mushrooms, garnish with parsley, and serve with more cheese if desired.