Mushroom Risotto

Finely chop 4 mushrooms and set them aside. Thinly slice the remaining mushrooms and set them aside separately.
Pour the chicken broth/stock into a pot over medium heat. Bring it to a simmer, then reduce the heat to the lowest setting so it stays hot without simmering.
Heat 2 tablespoons of oil in a large, wide non-stick skillet/pan over medium-high heat, or medium if your burner runs hot. Add the sliced mushrooms and spread them out in a single layer. Work in batches if your pan isn’t large enough.
Let the mushrooms cook undisturbed for the first 2 to 3 minutes. Then stir occasionally and continue cooking until all the moisture they release has cooked off and the mushrooms are nicely browned. Transfer to a plate.
Now, in the same pan, add the remaining 2 tablespoons of oil. Add the finely chopped mushrooms and onion. Stir and cook for 4 to 5 minutes, or until the onion softens and turns translucent.
Add garlic, thyme, and arborio rice. Stir and cook for 2 minutes.
Lower the heat to medium-low, or low if your burner runs hot. Add 1 cup of the hot broth/stock. Stir every 15 seconds or so until the rice has absorbed most of the broth, but there’s still some liquid at the bottom of the pan.
Continue adding the broth, 1 cup at a time. Let the rice absorb most of the broth before adding the next cup. Repeat until the rice is almost cooked. You’ll likely use about 7 cups of broth in total, but may need a little more or less depending on how quickly the rice cooks. Stir every 15 to 20 seconds, and scrape the bottom of the pan as you go.
Taste the rice to check for doneness. It should be creamy with a very slight firmness in the center. If it’s still undercooked, add hot broth or water, about ¼ cup at a time, and continue cooking until it reaches the right texture.
Add the salt, white pepper, lemon juice and grated parmesan. Stir to combine. When the cheese has melted, fold in two-thirds of the cooked, sliced mushrooms. Reserve the rest for topping.
Turn off the heat and add the butter. Stir until melted and well combined. Taste and adjust the salt if needed. The risotto should be loose enough to spread slightly when spooned onto a plate. If it’s too thick, add a splash of hot broth or water and stir to loosen it.
Serve the risotto on plates or in shallow bowls. Top with the reserved mushrooms, freshly cracked black pepper, chopped parsley, and grated Parmesan. Serve immediately.

Ingredients

Instructions

Notes