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Per serving
Calculating nutrition...
- 1
Heat broth
Heat broth in a saucepan and keep warm over low heat.
- 2
Cook mushrooms
Heat 2 tbsp butter and olive oil in a large pan. Sauté mushrooms until golden, 5 minutes. Remove and set aside.
- 3
Toast rice
Add shallots and garlic to pan, cook 2 minutes. Add rice and thyme, toast 2 minutes.
- 4
Add wine
Pour in wine and stir until absorbed.
- 5
Add broth gradually
Add broth 1/2 cup at a time, stirring constantly until absorbed before adding more. Continue 20-25 minutes until rice is creamy and tender.
- 6
Finish
Stir in mushrooms, remaining butter, and Parmesan. Season with salt and pepper.
- 7
Serve
Garnish with parsley and extra Parmesan.
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Mushroom Risotto
Created by: Gather
Ingredients
- 6 cup vegetable broth
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 12 oz mushrooms, sliced
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 1/2 cup Arborio rice
- 1/2 cup dry white wine
- 3/4 cup Parmesan cheese, grated
- 1 tsp fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley
Instructions
- Heat brothHeat broth in a saucepan and keep warm over low heat.
- Cook mushroomsHeat 2 tbsp butter and olive oil in a large pan. Sauté mushrooms until golden, 5 minutes. Remove and set aside.
- Toast riceAdd shallots and garlic to pan, cook 2 minutes. Add rice and thyme, toast 2 minutes.
- Add winePour in wine and stir until absorbed.
- Add broth graduallyAdd broth 1/2 cup at a time, stirring constantly until absorbed before adding more. Continue 20-25 minutes until rice is creamy and tender.
- FinishStir in mushrooms, remaining butter, and Parmesan. Season with salt and pepper.
- ServeGarnish with parsley and extra Parmesan.
Notes & Tips
Stirring releases starch for creaminess - don't skip it. Rice should be al dente, not mushy.