Mushroom Risotto

Name: Mushroom Risotto
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons, extra-virgin olive oil; 8 ounces, cremini mushrooms, trimmed and quartered; 8 ounces, shiitake mushrooms, stemmed and quartered; 1 1/2 teaspoons, table salt, divided; 1/2 teaspoon, pepper; 6 tablespoons, unsalted butter, cut into 6 pieces, divided; 2 , shallots, minced; 1/4 ounce, dried porcini mushrooms, rinsed and chopped fine; 3 , garlic cloves, minced; 1 1/2 cups, Arborio rice; 1 cup, dry white wine; 4 cups, water, divided; 2 teaspoons, chopped fresh thyme; 2 ounces, Parmesan cheese, grated (1 cup); 2 tablespoons, chopped fresh parsley, plus extra for sprinkling

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Appears in Cook's Country February/March 2021

Main Courses

Italian

Rice

For a savory vegetarian supper, start with the right rice and mushrooms.

SERVES4

TIME1 hour 5 minutes

WHY THIS RECIPE WORKS

We wanted to create a mushroom risotto that built layers of flavor in one pot and that used a simple technique to develop a creamy texture with a lot less stirring. The combination of mushrooms—both fresh and dried—in this recipe contribute...

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