WHAT MUSHROOMS ARE BEST HERE?
Cremini, baby bella, chanterelles, shiitake or oyster mushrooms are all great options. You can use an assortment or just one variety.
WHICH WHITE WINE WOULD YOU RECOMMEND HERE?
I recommend using a crisp, dry wine such as pinot grigio or sauvignon blanc.
DO I HAVE TO USE WHITE WINE?
The wine helps balance out the flavors a bit as its natural acidity helps cut through the richness of the dish. However, a little bit of lemon juice with vegetable broth can also be used for white wine as a non-alcoholic substitute.
Mushroom Risotto
Servings 6 servings
Ingredients
6 cups chicken stockKosher salt and freshly ground black pepper to taste¼ cup unsalted butter1 ½ pounds assorted fresh mushrooms sliced or chopped into bite-size pieces2 shallots diced3 cloves garlic minced1 ½ cups arborio rice1 tablespoons chopped fresh thyme leaves½ cup dry white wine½ cup freshly grated Parmesan
Instructions
STOCK MIXTURE: Heat chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add mushrooms and shallots. Cook, stirring often, until tender, about 8 minutes.
Stir in garlic until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside 1 cup mushroom mixture; keep warm.
Stir in rice and thyme, stirring constantly until lightly toasted and fragrant, about 1-2 minutes.
Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
Reduce heat to low. Stirin 1 cup of warm stock. Cook, stirring constantly, until liquid is almostabsorbed. Continue adding remaining stock, 1/2 cup at a time, and stirringoften until each portion of stock is absorbed before adding the next, about 20minutes total.
Stir in cheese untilmelted and rice is creamy. Season with salt and pepper to taste.
Serve immediately toppedwith reserved mushrooms, torn parsley leaves and shaved parmesan, if desired.
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