Rustic Wild Mushroom and Herb Risotto

Let’s make it

1. 1

   Preparation

   Heat the vegetable stock in a saucepan and keep it warm over low heat throughout the cooking process.

2. 2

   Cooking Mushrooms

   In a large heavy-bottomed skillet or saucepan, heat 1 tablespoon of olive oil and half the butter over medium heat.

3. 3

   Cooking Mushrooms

   Add the chopped wild mushrooms, season with salt and pepper, and sauté until they release their moisture and become golden brown, about 8-10 minutes. Remove from pan and set aside.

4. 4

   Cooking Aromatics

   In the same pan, add the remaining 1 tablespoon olive oil. Add the chopped shallots and sauté over medium heat until translucent, about 3-4 minutes.

5. 5

   Cooking Aromatics

   Add the minced garlic and cook for another 1 minute until fragrant, careful not to burn.

6. 6

   Toasting Rice

   Add the arborio rice to the pan, stirring often to toast the grains lightly for about 2 minutes until they appear translucent at the edges.

7. 7

   Adding Wine

   Pour in the white wine and stir continuously until mostly absorbed by the rice.

8. 8

   Cooking Risotto

   Begin adding the warm vegetable stock ladle by ladle, stirring constantly and allowing each addition to be mostly absorbed before adding the next. Continue for about 18-20 minutes until rice is al dente and creamy.

9. 9

   Adding Mushrooms and Herbs

   About halfway through the stock addition, stir in the sautéed mushrooms, chopped fresh thyme, and parsley.

10. 10

    Finishing Risotto

    Once the rice is cooked to al dente and creamy, remove from heat and stir in the remaining butter and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.

11. 11

    Serving

    Let the risotto rest for 2 minutes covered, then serve immediately garnished with extra parsley if desired.