Risotto with Cremini Mushrooms
You can use any combination of mushrooms for this dish—portobello, chanterelle, shiitake, or porchini. Mushrooms add a deep earthy flavor to any dish.
Serves: 6Hands-on: 35 minutesTotal: 40 minutesDifficulty: Medium
- 3 Tbsp. olive oil
- 1 cup Cremini mushrooms, sliced
- 1 cup button mushrooms, sliced
- ½ tsp. dried thyme
- 1 cup arborio rice
- 4 cups vegetable stock
- 1 cup grated Parmesan cheese
- 2 Tbsp. butter
- ½ cup shaved Parmesan cheese
- Place olive oil in large saucepan over medium heat. When hot, add the mushrooms and thyme. Cook and stir until mushrooms give up their liquid and the liquid evaporates, about 6–8 minutes. Then stir in rice; cook and stir for 3–4 minutes, until rice is opaque.
- Meanwhile, heat vegetable stock in another saucepan; keep over low heat while making risotto. Add the stock to the rice mixture about 1 cup at a time, stirring until the liquid is absorbed.
- When all the stock is added and rice is tender, remove from the heat, stir in grated cheese and butter, cover, and let stand for 5 minutes. Stir, garnish with shaved Parmesan, and serve immediately.