Mushroom Risotto
Recipe by gingham
Creamy, savory, and deeply mushroomy. A slow Saturday stir with a glass of something nice.
Ingredients
- 6 cups vegetable stock
- 3 tbsp olive oil, divided
- 1 lb cremini mushrooms, sliced
- 1 tsp kosher salt, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 2 tbsp butter
- 3/4 cup grated Parmesan
- 1 tsp fresh thyme leaves
- Black pepper
Method
Warm the stock in a saucepan and keep it over low heat.
Heat 2 tbsp of the oil in a wide pot over medium-high heat. Add the mushrooms and 1/2 tsp of the salt and cook, without stirring too much, until their liquid is gone and they're browned, 8 to 10 minutes. Move them to a bowl.
Turn the heat to medium and add the rest of the oil and the onion. Cook until soft, about 4 minutes, then add the garlic for 30 seconds.
Add the rice and stir until the edges of the grains look see-through, about 2 minutes. Pour in the wine and stir until it's absorbed.
Add the stock a ladleful at a time, stirring often and waiting until each one is mostly absorbed before adding the next. After 18 to 22 minutes the rice should be tender with a little bite and the risotto creamy.
Take the pot off the heat and stir in the mushrooms, butter, Parmesan, thyme, the rest of the salt, and some pepper. It should flow slowly when you shake the pot, so add a splash more stock if it's stiff. Serve right away.