Creamy risotto with garlicky mushrooms and parmesan makes such a comforting and cozy dinner.
- 5 TBSP Olive Oil, divided
- 1/2 C (1 stick) Salted Butter, divided
- 2 Shallots, finely diced
- 6 Large Garlic Cloves, minced
- 1 Pint White Mushrooms, sliced
- 1 1/2 C Arborio Rice
- 1/2 C Dry White Wine, (ex. Buttery Chardonnay)
- 5 C Chicken or Vegetable Stock
- 1 C Heavy Cream
- 1/2 C Grated Parmigiano Reggiano + extra for serving
- *Optional 1 TSBP Fresh Parsley or Thyme for serving
- In a large dutch oven or stock pot, heat 3 TBSP olive oil and 2 TBSP butter.
- Add 1/2 of the diced shallots and cook for 2-3 minutes, or until translucent. Add 1/2 of the minced garlic and cook another minute.
- Add the sliced mushrooms and brown for 4-5 minutes.
- While the mushrooms cook down, add the stock to a separate pan and warm over medium low heat.
- Once the mushrooms are golden brown and reduced in size, season with salt and pepper and remove from pan and set aside.
- Into the same pan, heat the remaining olive oil and another 2 TBSP of the butter.
- Add the remaining shallot and garlic and cook for 1 minute. Season with salt and pepper.
- Add the rice to the pan and toast while stirring until it is a light golden brown, about 2 minutes.
- Deglaze the pan with the white wine, making sure to scrape up any browned bits from the bottom of the pan.
- Once all of the wine has been absorbed into the rice, start adding the stock 1 cup at a time. Stir occasionally until all of the liquid is absorbed into the rice before adding another cup. It will take about 15-20 minutes to get all of the stock absorbed into the rice.
- Once all of the stock has been absorbed into the rice, stir in the remaining butter, heavy cream, and parmesan. Remove the risotto from the heat. The risotto will thicken up as it cools.
- Stir in 1/2 of the sautéed mushrooms, saving the other half to top risotto when serving.
- To serve, place risotto in a bowl, and top with extra mushrooms and parmesan. And optional – top with fresh herbs.
-You don’t need to stir the rice constantly, but don’t go too far from the stove. Stir it occasionally and keep an eye on it. Don’t allow it to cook for too long after the liquid is absorbed in order to prevent the bottom from getting too browned.
-Risotto will keep in the fridge for up to a week. To reheat – add a splash of stock and reheat on the stove until bubbly or in the microwave.
Keywords: mushroom risotto, creamy risotto, risotto recipe