mushroom risotto
ingredients
- •1 cup arborio or short/medium grain rice
- •8 oz mushrooms (blue oyster, brown clamshell, or a mix), sliced
- •2–3 cloves garlic, minced
- •3 tbsp butter, divided
- •4 cups vegetable or chicken broth, warmed
- •¼ cup grated parmesan cheese
- •salt and freshly ground black pepper, to taste
- optional: splash of heavy cream:
- optional: fresh parsley or thyme, for garnish:
instructions
pour in a large skillet, melt 1½ tablespoons of butter over medium heat. the minced garlic and cook for 30 seconds to 1 minute until fragrant. pour in the sliced mushrooms and a pinch of salt. cook for 5–7 minutes until the mushrooms are softened and most of their liquid has evaporated. stir the rice into the mushroom-garlic mixture. for about 1 minute until the edges of the rice grains look translucent. gradually add the warm broth to the rice, ½ cup at a time, stirring frequently. allow each addition of broth to be mostly absorbed before adding more. continue this process for about 20–25 minutes, until the rice is tender and the mixture is creamy. if desired, stir in a splash of heavy cream for extra richness. pour in a small pan, brown the remaining 1½ tablespoons of butter until nutty and golden; stir it into the risotto along with the parmesan cheese. season with salt and pepper to taste. garnish with fresh parsley or thyme. for an extra touch of richness, you may drizzle a little olive oil or sprinkle additional parmesan on top before serving. enjoy this risotto as a standalone dish or as a side to a simple green salad.