Easy Mushroom Risotto

Instructions

1. 01

   Bring the chicken stock to a boil in a medium-size saucepan over high heat then turn the heat down to low and place a lid on top to keep it hot. If the stock begins to simmer or boil, turn off the heat but keep the lid on.

2. 02

   Meanwhile, melt 2 Tablespoons butter in a large, 11-12” skillet with high sides over medium-high heat. Add the mushrooms then saute until they release their liquid and the liquid has cooked off, 5 minutes. Season with salt and pepper then continue to saute until the mushrooms are golden brown and tender, 3-4 minutes. Add the fresh thyme and half the garlic then saute until very fragrant, 1 minute. Scoop the mushrooms onto a plate then cover loosely with foil and set aside.

3. 03

   Turn the heat under the skillet down to medium then melt the remaining 2 Tablespoons butter inside. Add the shallots then season with salt and pepper and saute until softened, 2-3 minutes. Add the remaining garlic then saute until very fragrant, 1 minute.

4. 04

   Add the rice then stir to coat in butter and cook while stirring for one minute. Add the wine then stir slowly and continuously until it’s been nearly absorbed by the rice — this will happen fairly quickly. Add 1/2 cup (1 ladleful) hot stock into the skillet then stir slowly and continuously until it’s been nearly absorbed by the rice. Continue adding the stock 1/2 cup/1 ladleful at a time, stirring slowly and continuously until it’s nearly absorbed by the rice. This will go quickly at first then take more time as you near the end of the risotto-making process.

5. 05

   When there’s 1 ladleful of stock left to add before the rice is tender, scrape the mushrooms into the skillet then continue stirring slowly and continuously. The entire process of adding the stock then stirring should take between 35-40 minutes. If you find the rice is tender before all the stock has been added — that’s fine! You may not need to add all of it. If your skillet is larger than 12”, and/or the heat is a little high, you may need to use all 7 cups of stock.

6. 06

   Turn off the heat then stir in the parmesan cheese. Add a small amount of lemon juice then stir to combine — the risotto shouldn’t taste “lemony”, just brightened. Taste then add salt and pepper if necessary.

7. 07

   Serve immediately with optional truffle powder and/or truffle oil, and extra grated parmesan cheese. The risotto will thicken as it cools, so it's best to serve and eat right away when it's still very creamy.