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Karen’s Mushroom Risotto (Vegetarian)
Serves 4
- 6 cups vegetable broth
- 1 1/2 cups Arborio rice
- 1 shallot, small diced
- 2 lbs mixed mushrooms (such as shiitake, lion’s mane, oyster, baby bella), thinly sliced
- 2 cloves garlic, minced
- 1/2 cup sherry
- 1/3 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon fresh thyme, chopped
- 2 Tablespoons fresh chives, chopped
- 3 Tablespoons olive oil, divided
- Salt and pepper to taste
Instructions:
- Prepare the Broth:
- In a large saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- 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.
- 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.
- Add the Liquid:
- Add the sherry to the rice and cook, stirring, until it is absorbed by the rice, about 1 minute.
- 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.
- 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.
- Serve:
- Serve the mushroom risotto hot, with extra grated Parmesan cheese on top if desired.
Chef Karen’s Tips for Perfect Risotto:
- 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.
- 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.
- 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.
- 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.
- Watch the Consistency: The risotto should be creamy and slightly loose. It thickens as it sits, so it’s best enjoyed right after cooking.
- Serve Immediately: Risotto is best served hot and fresh. Top with extra Parmesan cheese for an added touch of flavor.
