Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American, Italian
Ingredients: 4 tablespoons extra-virgin olive oil; 1½ pounds mixed mushrooms (chopped); ¾ teaspoon sea salt (plus more to taste); Freshly ground black pepper; 1 medium yellow onion (chopped); 2 garlic cloves (finely chopped); 1 tablespoon fresh thyme leaves; 1½ cups uncooked Arborio rice (rinsed); ⅔ cup dry white wine; 5 cups warmed vegetable broth; ½ cup grated pecorino or Parmesan cheese* (plus more for serving); Chopped fresh parsley (for garnish)

Mushroom Risotto

This mushroom risotto recipe is a delicious, elegant vegetarian main dish! It's rich and creamy, made with white wine, fresh herbs, and Parmesan cheese*.

45 min total 15 min prep 30 min cook 4

Instructions

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1 Heat 2 tablespoons of the olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.
2 Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons olive oil, the onion, and the remaining ¼ teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the garlic, thyme, and rice. Let cook for 1 minute, then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.
3 Add the broth ¾ cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth, stir two-thirds of the sautéed mushrooms into the risotto. Cook until the risotto is creamy and the rice has a slight al dente bite. Stir in the cheese and season to taste.
4 Top with the remaining sautéed mushrooms, garnish with parsley, and serve with more grated cheese, if desired.