Recipe Index

Ingredients

• 8 cups chicken broth
• 2 tbsp extra virgin olive oil
• 2 tbsp of butter + 1 tbsp to finish
• 2 shallots, minced (can sub ½ yellow onion)
• 1 pound wild mushrooms, stems removed and mushrooms cut into quarters
• 3 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 ½ cup arborio rice
• ½ cup white wine
• 1 tbsp lemon juice
• ½ cup parmesan cheese, finely grated
• 1 tbsp Chives, finely chopped

Method

1. Bring the chicken broth to a simmer in a saucepan with the mushroom stems, then lower the heat to medium-low, cover, and let it simmer for 5 minutes; keep it warm.
2. Heat the butter and olive oil in a wide pan over medium heat and cook the shallots for 2 to 3 minutes, until translucent.
3. Add the mushrooms, raise the heat to medium-high, season with salt and pepper, and cook for 5 to 7 minutes, until their water has released and cooked off. Stir in the garlic and thyme for 30 seconds, then pour in the white wine and deglaze the pan until it has evaporated.
4. Add the arborio rice and toast it over medium-high heat until the grains turn light golden brown.
5. Ladle in enough of the warm broth to just cover the rice and stir until it is absorbed, then keep adding broth a ladle or two at a time, stirring and letting each addition absorb, for about 20 minutes, until the rice is al dente.
6. Stir in the parmesan, the finishing butter and the lemon juice. Spoon the risotto into warm bowls, garnish with the chives, and loosen it with about 1/4 cup of broth just before serving if it has thickened too much.

Prep: 5 min · Cook: 30 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data