How to Make a Basic Mushroom Risotto
Preparing a basic mushroom risotto doesn’t mean you have to sacrifice flavor. No, this is how I would prepare it during the week and use button mushrooms or whatever I had on hand. If I want to step this dish up to something more “special”, I would look for some exotic wild mushrooms like fresh chanterelles or hen of the woods. I may also introduce a little black truffle to give it that earthy taste.
Reluctant Gourmet’s Tip
Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
3 tablespoons olive oil
1 tablespoon butter
1 shallot chopped
2 gloves garlic chopped
1 lb. fresh mushrooms
2 cups arborio rice
7 cups homemade chicken stock
1 tablespoon fresh thyme, chopped
Salt & Pepper to taste
How To Prepare At Home
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauce pot (3-4qt), add shallots and garlic, sauté until translucent.
Add mushrooms and sauté for approx. 4-5 minutes until tender; remove and set aside.
Add remaining olive oil and arborio rice and sauté over medium heat to toast the rice approximately 3 minutes.
Add one cup of the simmering chicken stock, stirring constantly, and simmer until the stock is absorbed.
Continue adding stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed.
Just before the rice is done, add the fresh thyme and reserved mushrooms. Stir to combine.
Add salt and pepper to taste, and serve.
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