Mushroom Risotto
Servings: 2 servings
Ingredients
- ยผ cup oil or butter, ghee, or olive oil, divided
- 1ยฝ pounds mushrooms oyster mushrooms are recommended, but a mix of any varieties can work
- 1 teaspoon salt divided
- 1 onion minced
- 2 cloves garlic minced
- 1 tablespoon fresh thyme or marjoram stems discarded, minced
- 1ยฝ cups Arborio rice uncooked
- โ cup dry white wine
- 5 cups broth bone/veggie/chicken/beef
- ยฝ cup grated Parmesan cheese
- Fresh parsley for garnish optional
- High quality olive oil for drizzle
Instructions
- Heat half the oil in frying pan over medium-high heat. Add mushrooms and ยฝ teaspoon salt; sautรฉ for not more than 5 minutes. Remove from heat and set aside.
- In another large frying pan, sautรฉ onions in remaining oil on medium heat until softened. Add garlic, herbs, rice, and remaining ยฝ teaspoon salt, stirring for 1 minute. Add wine, stirring until wine has almost evaporated. Stir in 1 cup of broth, and add mushroom and cheese at the same time. Continue to add remaining broth, 1 cup at a time, as previous broth is absorbed into the rice.
- Stir frequently until rice is done to your liking and the mixture has reached the desired consistency, adding more water if needed. Garnish with more cheese, parsley, and a drizzle of top-shelf olive oil.
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