Mushroom risotto

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Introduction

In the mood for a comforting, savory meal? Try this mushroom risotto recipe. It’s super easy to make and full of flavor!

1 tbsp. olive oil

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2 medium shallots, minced

Mince the shallots. To mince a shallot, slice it in half and then cut each side into thin slices. Use a sharp knife to chop these tiny pieces into thin strips. Wash your hands well after handling the raw shallots so that you don’t accidentally rub your eyes or touch any other part of your face, as they can be irritating to the mucous membranes!

2 small garlic cloves, minced

The garlic is a member of the onion family, and has a papery skin that can be used whole or chopped into different sizes. It’s used in many cuisines such as Italian, French, Chinese, African and Indian.

1/2 tsp. dried thyme

Thyme is a fragrant herb native to the Mediterranean region. It can be used fresh or dried, and it’s most often found in cooking and as a garnish. In addition to its use in cooking, thyme has been used medicinally for centuries. Thyme contains an essential oil that has antibacterial properties; some studies have shown that this oil can help prevent certain types of infections.

Thyme belongs to the mint family (Lamiaceae) and has small leaves with a variety of colors ranging from green to purple on top of long stems with tiny flowers hidden inside them, which you might notice if you crush your thyme leaves between your fingers!

1/2 pound cremini mushrooms, trimmed and sliced

• Slice the mushrooms: Trim off the stems from the cremini mushrooms, then slice them thinly (about 1/4 inch) with a sharp knife or mandoline.
• Trim off mushroom stems: If you have big chunks of stem in your cremini mushrooms, trim them off with a paring knife or a pair of kitchen shears; discard them (or save for another use).
• Sauté mushroom caps until golden brown: Heat oil in a large sauté pan over high heat until shimmering hot, then add sliced mushrooms and cook without stirring until they turn golden brown on one side (about 2 minutes). Turn each slice over and cook on second side until tender when pierced with tip of paring knife but not falling apart (about 5 minutes total cooking time). Remove from heat when done; set aside while making risotto base

3/4 cup Arborio rice or Carnaroli rice

Rice is a staple food in many countries. It’s the seed of the grass species Oryza sativa, and it provides more than half of the calories consumed by humans. Rice is the staple food for over half of the world’s population.

Rice was domesticated in Southeast Asia 10,000 years ago, but there are wild strains grown today that are considered heirloom varieties. These include jasmine rice from Thailand; black Vietnamese rice; red-lacquered glutinous (sticky) or sweet jasmine rice from China; sweet brown Thai sticky rice with mangoes; brown basmati from Pakistan and India; white long grain Japanese sushi rice; black forbidden Chinese black sticky rice (used for making mooncakes); red short grain Japanese sushi rices such as Koshihikari and Yamada Nishiki; aromatic long grain Indian rices like Patna or Basmati which develop a nutty aroma when cooked properly

1/2 cup dry white wine (or 1/4 cup white wine vinegar)

• 1/2 cup dry white wine (or 1/4 cup white wine vinegar)
• 4 cups chicken broth, preferably homemade or low-sodium store-bought
• 2 tablespoons extra virgin olive oil

1 quart vegetable broth or chicken broth, at room temperature (heat in the microwave if cold when adding)

1 quart vegetable broth or chicken broth, at room temperature (heat in the microwave if cold when adding)

1/2 cup dry white wine

1/2 pound fresh shiitake mushrooms, stems removed and sliced thinly

3 tablespoons olive oil, divided

1 1/2 cups finely chopped onion

3 garlic cloves minced (about 1 tablespoon)

Pinch crushed red pepper flakes (optional)

4 tbsp. unsalted butter, cut into pieces (1/2 stick)

4 tbsp. unsalted butter, cut into pieces (1/2 stick)

• about 1 cup of risotto rice, such as Arborio or Carnaroli
• 1 tsp. minced garlic
• 1/2 cup dry white wine (or chicken broth)
• 6 cups of hot water

In a large saucepan over medium heat, melt the butter. Add the rice and cook until it’s translucent but not browned, about 5 minutes, stirring occasionally with a wooden spoon to avoid sticking or scorching on the bottom of your pan.

3/4 cup grated Parmesan cheese

• 3/4 cup grated Parmesan cheese: This is a hard Italian cheese made from cow’s milk. It is a common and popular cheese used in cooking, like for example on pasta dishes and salads. It can also be shaved into curls or grated on top of pastas, but those are different ways to serve it up!
• 1 tablespoon olive oil: Olive oil is a type of vegetable oil that comes from olives. You can use olive oil as an ingredient when cooking, because it has good flavor but doesn’t have too much fat in it either—so don’t worry about eating too many calories if you use plenty of it while cooking!

Kosher salt and ground black pepper to taste

• Kosher salt and ground black pepper to taste

These ingredients are added at the end of cooking, so you don’t have to worry about over-salting your dish. Add them gradually according to preference—I like my food on the salty side, so I typically add more than the recipe calls for.

Heat the oil in a large saucepan over medium heat until shimmering. Add the shallots, garlic and thyme and cook, stirring constantly, until fragrant and softened but not browned, about 30 seconds. Stir in the mushrooms and cook until they have softened and released their liquid, 4 to 6 minutes.

Heat the oil in a large saucepan over medium heat until shimmering. Add the shallots, garlic and thyme and cook, stirring constantly, until fragrant and softened but not browned, about 30 seconds.

Stir in the mushrooms and cook until they have softened and released their liquid, 4 to 6 minutes.

Conclusion

We hope you enjoyed this recipe. It’s one of our most popular dishes and we think you’ll love it too. If you try it out at home, let us know how it turns out in the comments section below!