Golden brown mushrooms are folded into this creamy mushroom risotto, made even more delectable by a scoop of mascarpone.
- 3 Tbsp extra virgin olive oil, divided
- 10 oz cremini mushrooms, sliced
- 6 oz shiitake mushrooms, stemmed and sliced
- 4 cups chicken stock (or vegetable stock)
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 1 cup arborio rice (or carnaroli)
- 1/2 cup dry white wine
- 1/3 cup mascarpone
- 1 Tbsp fresh thyme, minced
- 1/4 cup parmesan, grated
- kosher salt
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In a large wide skillet, heat 2 Tbsp of the olive oil over med/high heat.
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Add the mushrooms to and cook until they have lost their moisture and are golden brown, about 10 mins. Remove to a plate and reserve.
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Pour the stock into a medium saucepan and bring to a simmer over low heat.
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Add the remaining tablespoon olive oil to the pan Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins.
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Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.
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Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine. Cook, stirring, until the wine is absorbed.
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Add about ¼ - 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (this will take about 20 mins).
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Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed. Stir in the mascarpone.
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Next, stir in the thyme and parmesan. Fold in the cooked mushrooms. Serve immediately.
- Risotto is all about timing and the key to success is having everything prepped before you start so you can focus on the stirring.
- Risotto requires a short grain rice (such as arborio or carnaroli). It maintains it chew, while creating a creamy texture and holds up to all the stirring.
- Warm stock (never cold) promotes even cooking. And no dumping in all at once here. Gradually adding the stock in small increments allows the rice to absorb it slowly and is the key to a creamy risotto.
- Frequent and consistent stirring encourages the rice to absorb the stock and will yield that creamy texture.
- Season, season, season as you go. Keep a little dish of salt nearby and season frequently throughout the cooking process. And remember to taste, adjust the seasoning, and taste again.
- Risotto waits for no man. Be ready to sit down and enjoy as soon as those final ingredients are stirred into the rice for optimal texture and taste.
- Leftovers? Chill leftover risotto and roll into balls, ideally with a little chunk of cheese in the center. Roll into breadcrumbs and fry em up. Arancini (rice balls) are so tasty you may want to make a little extra risotto just so you can make these for your next meal!