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Wild Mushroom Risotto

a pot of wild mushroom risotto made with shallots, garlic, thyme, salt and pepper
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

  • 5 cups chicken or vegetable stock
  • 8 tablespoons unsalted butter
  • 1 pound mushrooms, (we like Chanterelle, Oyster, Cremini or Shiitake)
  • 2 small shallots, minced
  • 4 garlic cloves, minced
  • 2 fresh thyme sprigs
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper, plus more to taste
  • 1 ½ cups Arborio rice
  • ¾ cup dry white wine
  • 1 tablespoon fresh lemon juice, (from 1 lemon)
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more to taste
  • Flat-leaf parsley, minced (optional)

Method

  1. In a small saucepan, warm the stock over low heat.
  2. Add 4 tablespoons of the butter to a large skillet over medium heat. Once the butter is melted, add the mushrooms and shallots and cook, stirring often until tender, about 8 minutes. Stir in the garlic, thyme, salt, and pepper and cook until fragrant, about 1 minute longer. Transfer the mushroom mixture to a bowl.
  3. Add the remaining 4 tablespoons butter to the skillet. Once the butter is melted, add the rice and cook, stirring until translucent, about 3-4 minutes.
  4. Add the wine and lemon juice and bring to a simmer, stirring constantly, until the liquid is absorbed, about 5 minutes. Add 1 cup of the warm stock and cook, stirring constantly, until stock is absorbed, about 5 minutes more. Repeat with remaining stock, 1 cup at a time, until mostly absorbed and the rice is cooked al dente, tender with a slight amount of bite to them, another 20 to 25 minutes.
  5. Return the mushroom mixture to the skillet and stir to combine with the rice. Reduce the heat to low, stir in the heavy cream and Parmesan and cook, stirring until creamy, 5 minutes.
  6. Divide risotto between bowls and top with more pepper, parmesan and fresh parsley, if using.