Haunted Forest Mushroom Risotto Bowls
Equipment
- Large skillet
- Saucepan
- Wooden spoon
Ingredients
- 1 1/2 cups Arborio rice
- 8 ounces mixed mushrooms (cremini, shiitake, and oyster), sliced
- 4 cups vegetable broth
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Heat the vegetable broth in a saucepan over low heat and keep it warm.
- Warm the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until soft.
- Stir in the garlic and cook for one minute, then add the sliced mushrooms. Cook until the mushrooms release their liquid and start to brown.
- Add the Arborio rice and stir to coat the grains with the oil and butter. Pour in the white wine and cook until it is mostly absorbed.
- Add the warm broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding the next. Continue until the rice is creamy and tender.
- Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the thyme leaves. Season with salt and pepper.
- Spoon the risotto into four bowls and serve at once.
Notes
Use a mix of mushroom types for deeper color and texture. If the risotto thickens while sitting, stir in a splash of warm broth right before serving. Leftovers reheat well with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: Italian
Equipment: Large skillet, Saucepan, Wooden spoon
Cuisine: Italian
Equipment: Large skillet, Saucepan, Wooden spoon