Recipes

Instructions:

1. Prepare the Broth:
   • In a large saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
2. Cook the Mushrooms:
   • In a large, deep skillet, heat 1 Tablespoon of olive oil over medium heat.
   • Add the sliced mushrooms and ½ teaspoon of salt. Cook the mushrooms until they release their liquid and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
   • Remove the mushrooms with their liquid from the pan and set aside.
3. Toast the Rice:
   • Add 2 Tablespoons of olive oil to the skillet the mushrooms were just cooked in.
   • Add the diced shallots and cook until softened, about 2-3 minutes.
   • Add the Arborio rice to the pan and cook, stirring, for about 2 minutes, until the rice is lightly toasted. It should look golden and pale.
   • Add 1 teaspoon of salt to the rice and stir to combine.
4. Add the Liquid:
   • Add the sherry to the rice and cook, stirring, until it is absorbed by the rice, about 1 minute.
5. Cook the Risotto:
   • Begin adding the warm vegetable broth to the rice mixture. Add a half cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
   • Continue adding broth, cooking, and stirring the risotto until the rice is creamy and tender, about 15-20 minutes.
6. Finish the Risotto:
   • Remove from heat. Stir in the reserved mushrooms and their liquid.
   • Stir in the grated Parmesan cheese until melted and well combined.
   • Adjust the seasoning with salt and pepper to taste.
   • Stir in the chopped thyme and chives.
7. Serve:
   • Serve the mushroom risotto hot, with extra grated Parmesan cheese on top if desired.

Chef Karen’s Tips for Perfect Risotto:

1. Prep Before You Start: Make sure to have all your ingredients prepped and ready before you begin cooking. Risotto requires constant stirring and attention, so it helps to have everything in place.
2. Keep the Broth Warm: Always keep your vegetable broth warm on the stove while cooking the risotto. This helps the rice cook evenly and absorb the liquid properly.
3. Stir Constantly: When adding the broth, stir the rice constantly. This technique helps release the starch from the rice, giving the risotto its signature creamy texture.
4. Season Wisely: Parmesan cheese adds a salty kick to the dish. Start with less salt and taste the risotto before adding more. You can always adjust the seasoning at the end.
5. Watch the Consistency: The risotto should be creamy and slightly loose. It thickens as it sits, so it’s best enjoyed right after cooking.
6. Serve Immediately: Risotto is best served hot and fresh. Top with extra Parmesan cheese for an added touch of flavor.