Recipe Index

Ingredients

• (1 lb) mushrooms (, sliced 1/8" thick (Note 1))
• (1/2 lb) mushrooms (, quartered (Note 1))
• 3 tbsp butter
• 2 tbsp olive oil
• 2 garlic cloves (, minced)
• 1/2 tsp salt and pepper (, each)
• 1 tbsp butter
• 1 garlic clove (, minced)
• 2 eschallots / French onions (, finely chopped (or 1/2 onion))
• 1/4 cup dry white wine ((Note 2))
• 1 1/4 cups arborio rice (, uncooked)
• 5 cups chicken broth/stock (, low sodium, warm (Note 3))
• 1/2 cup cream (, optional but recommended(Note 4))
• 2 tbsp butter (, optional (Note 4))
• 1/2 cup parmesan cheese (, finely grated)
• 1/2 tsp salt and pepper (, each)
• Finely chopped parsley or chives
• Parmesan (, freshly grated)

Method

1. Brown the mushrooms in two batches in a heavy pot over high heat, using the first measure of butter and the olive oil, adding half the minced garlic and a share of the salt and pepper near the end of each batch, then set all the mushrooms aside in a bowl.
2. Soften the finely chopped eschallots with the remaining garlic in the second measure of butter over medium heat for about 2 minutes, keeping them translucent rather than coloured.
3. Pour in the dry white wine, let it bubble hard for 2 minutes while you scrape the pot base clean, then stir the arborio rice through for a minute until its grains turn semi-translucent at the edges.
4. Work the warm chicken broth in three additions of about a cup and a half, stirring from time to time and letting each one mostly absorb before the next, until the rice is just cooked and the risotto still flows, roughly 10 minutes after the last addition.
5. Beat in the cream and the optional butter until the risotto turns glossy, fold through the parmesan with the last salt and pepper, then stir in half the mushrooms and check the seasoning once more.
6. Spoon the risotto into bowls while it is still loose and creamy, pile the reheated remaining mushrooms and their buttery juices over each portion, and finish with chopped parsley or chives and more parmesan.

Prep: 15 min · Cook: 35 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data