Creamy Mushroom Risotto

Ingredients

• 6 cups chicken or vegetable broth
• 3 tbsp olive oil, divided
• 1 lb mixed mushrooms (cremini, shiitake), sliced
• 1 tsp salt, divided
• 1 shallot or small onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 2 tbsp butter
• 3/4 cup grated Parmesan
• 1 tsp fresh thyme or chopped parsley

Steps

1. Warm the broth in a saucepan and keep it at a low simmer.
2. Heat 2 tbsp oil in a wide pot over medium-high heat. Cook the mushrooms with 1/2 tsp salt until browned, 8 minutes. Set aside.
3. Add the remaining oil and the shallot and cook 2 minutes. Add the garlic and rice and stir 2 minutes until the rice edges look translucent.
4. Pour in the wine and stir until absorbed. Add broth a ladleful at a time, stirring often and waiting until each addition is mostly absorbed, until the rice is creamy and just tender, 18 to 22 minutes.
5. Off the heat, stir in the mushrooms, butter, Parmesan and herbs. Season and serve right away.

TipRisotto should be loose enough to spread slowly on the plate. Add a splash more broth at the end if needed.