Mushroom Risotto

Creamy dreamy, herby and delicious, this mushroom risotto is perfect as a side, or even as a main dish!

Course Main Course, Side Dish

Cuisine Italian

Prep Time 5

Cook Time 25

Servings

Calories 394kcal

Begin by heating 6 cups vegetable stock and keeping it warm.
Add 2 Tbs3 tablespoons butter to a large skillet, and melt. Add the chopped 8 oz mushrooms 1 teaspoon tarragon and 1 teaspoon thyme and cook until softened. Remove from the skillet and set aside. Season with salt and pepper if desired.
Add the remaining3 tablespoons butter and 1 tablespoon olive oil to the skillet, and add 1 finely diced shallot , cooking until shallot begins to soften then add 4 cloves minced garlic and 1 cup arborio rice and stir to coat each grain in the butter/oil.
Add 1/4 cup dry white wine if using and continue to cook until it is absorbed into the rice.
Add 1 cup of the stock and cook, stirring regularly until the liquid is absorbed.
Continue adding stock 1 cup at a time and stirring regularly until you have used almost all of the stock.
Add the mushrooms back into the skillet, the last bit of stock.
Check the rice (it should be al dente - not mushy).
Remove from heat, add 1/2 cup parmesan cheese.
Garnish with ¼ cup fresh parsley, devour.

FAQs and Kylee's Notes

Use a wine you like to drink, or just use extra stock.
Experiment with different herb combinations - tarragon, sage, chives, oregano and thyme all pair very well with mushrooms.