How to make Mushroom Risotto

STEP 1

First off, make sure you have all the ingredients you need for this recipe. Nothing's worse than running around your kitchen trying to find an ingredient while something is cooking and could potentially burn. Make it easy for yourself! Start off by putting the chicken stock in a medium sized pot set to medium low heat or until simmering.

STEP 2

Next, use a damp paper towel to clean off the surface of the mushrooms. Once they are clean, slice them up and put them into a pan on medium high heat with a few tablespoons of olive oil. Remove the leaves from the stems of the thyme and add them in. Season with salt and pepper after there is some color on the mushrooms.

STEP 3

Keep an eye on the mushrooms while you slice the onion and garlic cloves. Dice the onion into quarter inch pieces or whichever size you desire. Use the flat side of the blade to smash the garlic clove for easier skin removal. Mince up the garlic and add a bit to the mushrooms.

STEP 4

Once the mushrooms are browned reduce the heat to medium and add in the onions and the rest of the garlic. Add in some fresh olive oil incase the mushrooms soaked up the rest. Make sure to season at every stage of the cooking process. Saute the onions and garlic for a few minutes or until transluscent but not browned.

STEP 5

Add in the arborio rice and saute for two minutes. This releases some of the natural starch inside of the rice which will help thicken the risotto later on. If the rice starts sticking to the pan reduce the heat. Once the rice has been sauted, add in a splash of white wine. Don't be shy! The alcohol cooks off & the more you use, the more flavor it adds. The wine deglazes the pan or scrapes up all the brown bits at the bottom of the pan. All of those brown bits are full of flavor. Cook this for a few minutes or until the alcohol has burnt off and there isn't much liquid left in the pan.

STEP 6

Now is when we start adding in the chicken stock. Use a ladle for easy transferring or just pour the stock from the pot into the risotto pan. Pour two and a half ladles in at first, as a lot will evaporate as soon as it hits the hot pan. It is important that you keep stirring during this entire process to ensure that each grain of rice cooks evenly. After that has soaked into the rice, continute to add stock, one ladle at a time until the rice is al dente or cooked to your preference.

STEP 7

Add in 2 tablespoons of butter. Turn off the heat and move the pan away from the stove. Now it is time to add in the parmesan. The parmesan adds in a bit of saltiness so make sure you keep that in mind before seasoning. Before you serve, make sure to taste! Lastly, garnish with fresh herbs or any other toppings you might want to add (basil or parsley works great) and serve!