Mushroom Risotto

Mushroom Risotto

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  • 7 to 8 cups vegetable or chicken stock, preferably homemade
  • 1 pound assorted mushrooms, stemmed and sliced
  • 1/4 cup olive oil
  • 1/3 cup plus 2 tablespoons unsalted butter, divided
  • 6 sprigs fresh thyme, leaves removed
  • 2 cloves garlic, crushed
  • 1/2 cup finely chopped onions or shallots
  • 1 pound Arborio rice (about 3 cups)
  • 1/2 cup dry white wine
  • 2/3 cup grated Parmesan cheese
  • Salt and pepper, to taste


Bring stock to a simmer in a saucepan; reduce heat and keep it at a bare simmer.

Heat a 6-quart saucepan over medium-high heat. Add mushrooms to the dry pan and cook until liquid evaporates, 5 to 10 minutes. Add oil, 1/3 cup butter, thyme leaves, garlic and onions or shallots. Sauté until lightly golden, 5 to 7 minutes. Add rice and stir for 1 minute. Add wine and cook until it evaporates.

Reduce heat to medium and add 1/2 cup simmering stock. Stir constantly until stock is absorbed. Add another 1/2 cup stock. Repeat until rice is creamy and al dente, about 20 minutes.

Remove the pan from the heat and stir in remaining 2 tablespoons butter, Parmesan, salt and pepper.

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