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Parmesan Mushroom Risotto

This creamy parmesan mushroom risotto is an earthy and hearty dish. Flavored with stock, thyme, mushrooms and topped with salty parmesan cheese this dish is comfort in a bowl.
Course Dinner, Main Course
Cuisine Italian
Keyword Rice, Risotto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 people

Ingredients

  • 3 tbsp butter
  • 10 oz baby bella mushrooms sliced
  • 1 small yellow onion minced
  • 5 cloves garlic minced
  • 1 tbsp thyme pulled off stem left whole. If using dried 3/4 tbsp
  • 1 cup arborio rice
  • 4 - 4 1/2 cups beef broth
  • 1/2 cup parmesan cheese freshly grated
  • salt

Instructions

  • Warm the broth separately on the stove.
  • In a wide pan on 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.
  • Once sweated out add rice. Toast rice for another 3 minuted until the grains begin to become translucent.
  • Add the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix about 2-3 times per broth add.
  • I typically salt after the first round of broth. I add approx. 1/2 tsp of salt (Mortons) but depending on the sodium level of your broth this could be more or less. Start with a pinch and taste. Add more if needed.
  • Add more broth and repeat above steps. If you are worried about the rice sticking you can mix at any time.
  • Once all broth has been added, but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should be loose, creamy, and al dente. If the rice is too hard add a touch more broth. Add in parmesan cheese and give it a mix. Serve Immediately.