Easy Mushroom Risotto
Prep time
Cook time
Total time
Recipe type: Side dish
Serves: 2
  • 3 tablespoons butter, divided
  • 1 tablespoon extra virgin olive oil
  • 8 ounces fresh mushrooms, cleaned and roughly sliced or chopped
  • 1 medium shallot, chopped
  • Salt and pepper
  • ½ cup arborio rice
  • 1 teaspoon dried thyme (or the leaves from a few sprigs of fresh thyme)
  • ¼ cup white wine
  • 2½ to 3 cups chicken stock (or water)
  • ¼ cup grated Parmigiano Reggiano cheese
  • Chopped parsley, for garnish (optional)
  1. Heat 2 tablespoons of butter and the olive oil in a sauce pan over medium high heat. Add the mushrooms and shallots and season very lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms have release their extra water and the shallots soften, about 3-5 minutes. Pour into a bowl and set aside.
  2. Add the remaining butter to the same sauce pan and add the rice and thyme once the butter is melted. Stir for a minute or two then deglaze the pan with the white wine; stir until mostly evaporated.
  3. Add stock ¼ cup at a time and stir continuously until it's mostly absorbed, then add a little more stock and repeat. When the rice is nearly cooked, but not all the way, remove from heat, and add the mushrooms and shallots. You can set the pot aside for 30-60 minutes at this point.
  4. When you are ready to serve, bring the pot up to heat and continue adding stock and stirring gently until the rice is tender. Stir in the cheese, pour into a serving bowl, and garnish with chopped parsley. Serve immediately for creamy risotto.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2021/07/easy-mushroom-risotto/