Mushroom Risotto
Ingredients
2 cups arborio rice
1 spanish onion, sliced
1 lb shiitake mushrooms, sliced
2 garlic cloves, minced
3 tbsp olive oil
1 stick unsalted butter, cubbed
5 cups chicken or beef stock
1/2 cup dry white wine
1 cup freshly grated parmesan
kosher salt & pepper
fresh parsley, for serving
Method
Place a large, heavy-bottomed pot on medium-low heat. Thinly slice the onion and mushrooms and set them both aside.
Place 2 tablespoons of olive oil into the heated pan and let the oil come up to temperature. Add the onion to the pot and cook until translucent and fragrant. Add the mushrooms and sauté for 5-7 minutes on medium-low heat. Add the garlic and sauté for an additional 1 minute. Spoon out the onion and mushrooms and place them into a small bowl to set aside.
Place the same pot back over medium heat and add the remaining 1 tablespoon of oil along with the rice. Toast the rice, stirring frequently until fragrant. Ladle in a half cup of the stock and three cubes of butter, and stir until combined. Lower the heat to medium-low and continue to stir frequently until all the stock has been absorbed by the rice. Add another half cup of stock and 3 cubes of butter, stir, and allow the stock to be fully absorbed by the rice. Continue this process of adding stock and butter until both the butter and stock have been used and absorbed, and the rice is perfectly al dente, about 25-30 minutes total.
Once the rice is complete, add the onion and mushrooms back in along with the grated Parmesan. Salt and pepper to taste and serve immediately with fresh parsley on top! Enjoy!
NotesRisotto does not need to be super hard. The biggest thing is to not let the rice burn to the bottom, which is why continuous stirring is important. Keep the heat low, take your time, and stir frequently. Enjoy!
