MUSHROOM RISOTTO

SHE’S A BEAUTY. SHE’S A GRACE. SHE IS A LITTLE CONTROVERSIAL, BUT DAMN RISOTTO IS DELICIOUS. Flavored with stock, thyme, mushrooms and topped with salty parm this dish is comfort in a bowl.

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MUSHROOM RISOTTO

Yield

3 people

Type

main course

Time

30 minutes

Level

easy

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SAUTÉ THE BASE

In a pan over low-medium heat melt butter. Once melted add onions, garlic, mushrooms, thyme, and a 1/2 tsp of salt. Sweat and cook down for 3-4 minutes.

 TOAST THE RICE

ADD THE RICE AND Toast for 3-4 minutes until the rice has become semi-translucent.

ADD BROTH

NO WINE HERE! INSTEAD ADD THE BROTH IN SECTIONS JUST ENOUGH TO COVER THE RICE. SIMMER GENTLY. No need to constantly mix, instead mix 2-3 times per broth add.

ADD + REPEAT

KEEP ADDING THE BROTH SLOWLY UNTIL ALL OF IT IS GONE. TASTE THE RISOTTO; IT SHOULD BE AL DENTE BUT NOT HARD. IF IT IS STILL HARD, ADD ADDITIONAL BROTH UNTIL IT IS FULLY COOKED. ADD PARM IN THE FINAL MINUTE.

SERVE + ENJOY

NEED  MORE  RISOTTO

WHO DOESN'T, CHECK OUT THE BELOW!

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