Mushroom Risotto

Ingredients

• •300 g Arborio rice
• •1 lb Mushrooms
• •300 g Mixed mushrooms
• •6 cups Chicken stock
• •1000 ml Vegetable stock
• •150 ml White wine
• •2 medium Shallots
• •1 medium Onion
• •80 g Parmesan
• •3 cloves Garlic
• •50 g Butter
• •4 sprigs Fresh thyme
• •2 tsp Thyme
• •2 tbsp Olive oil

Instructions

1. 1

   Bring 1L chicken or vegetable stock to a gentle simmer in a saucepan. Keep warm over low heat.

   💡 Hot stock incorporates better and cooks the rice more evenly.} (Cook for 15-30 min at 180-200°F)

2. 2

   SautÃ'© 400g mixed mushrooms in 2 tbsp butter until golden, 5-7 minutes. Season with salt and pepper. Set aside.

   💡 Getting good color on mushrooms builds deep umami flavor.} (Cook for 2-4 min at medium (350-375°F))

3. 3

   Toast 300g arborio rice in 2 tbsp olive oil for 2 minutes, stirring constantly until edges become translucent.

   💡 Toasting the rice before adding liquid prevents it from becoming mushy.} (Cook for 2-4 min at medium (350-375°F))

4. 4

   Add wine and stir until absorbed, 2 minutes. Begin adding warm stock one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more.

   💡 The slow addition of stock creates the creamy texture - rushing ruins the risotto.} (Cook for 2-4 min at medium (350-375°F))

5. 5

   When rice is al dente (about 18 minutes), stir in mushrooms, butter, and parmesan. Adjust seasoning. Serve immediately.

   💡 Finish with butter for richness - this is called mantecatura.} (Cook for 2-4 min at medium (350-375°F))