Yields: 4-6 serving(s)
Ingredients
- – 4 tablespoons extra-virgin olive oil
- – 1½ pounds mixed mushrooms, chopped
- – ¾ teaspoon sea salt, plus more to taste
- – Freshly ground black pepper
- – 1 medium yellow onion, chopped
- – 2 garlic cloves, finely chopped
- – 1 tablespoon fresh thyme leaves
- – 1½ cups uncooked Arborio rice, rinsed
- – ⅔ cup dry white wine
- – 5 cups warmed vegetable broth
- – ½ cup grated pecorino or Parmesan cheese*, plus more for serving
- – Chopped fresh parsley, for garnish
Instructions
-
Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat.
-
Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned.
-
Remove from the pan and set aside. Work in batches if necessary.
-
Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened.
-
Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
-
Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
-
Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.
*Recipe Excerpted From: https://www.loveandlemons.com/mushroom-risotto/#wprm-recipe-container-68443
