Risotto With Mushrooms

Instructions

1. 01

   Add 3 tablespoons olive oil to a large heavy bottomed pot or Dutch oven over medium high heat. Add the mushrooms and give them a good stir to coat with olive oil, then let them sit undisturbed for 3-4 minutes to brown. Give them another quick stir, then leave undisturbed again for another 3-4 minutes, and repeat until deeply golden brown, about 15 minutes total.

2. 02

   Remove the mushrooms to a plate, then adjust the heat to medium-low. Add the remaining two tablespoons of olive oil to the pot along with the shallots and sautéed until softened, but not browned, about 3 minutes. Add the garlic and sauté for another 1-2 minutes.

3. 03

   Add the arborio rice, stir, and cook for about 1-2 minutes to toast the rice, then add the mushrooms back to the pan.

4. 04

   Add the white wine and sherry, then stir until fully absorbed.

5. 05

   Add ½ cup of hot stock and stir. When the rice absorbs all of the liquid, continue adding more stock ½ cup at a time, while stirring, until you've added a total of 3 cups.

6. 06

   Season with salt and pepper, then taste and adjust the seasoning as needed. While tasting, take note of how done the rice is. When the rice is cooked through but still al dente, it's done. The risotto should have a loose consistency, not super thick. Add more stock ¼ cup at a time until you reach the desired texture.

7. 07

   Remove the risotto from the heat and vigorously stir in the mascarpone cheese, thyme and parmesan cheese.

8. 08

   Spoon the risotto into bowls and top with a light drizzle of truffle oil if desired and more grated parmesan. Serve immediately!