Ready to dress up your regular risotto recipe with mushrooms, white wine, and parmesan? This recipe won't disappoint. Its creamy texture and savory flavors make the experience truly delightful.
Level
Intermediate
Prep Time
10 minutes
Cook Time
1 hour
Serves
12-14
Cook it With Our
Directions
- In a large stockpot, bring the chicken broth to a simmer.
- Separately, heat a 6 Quart Enameled Dutch Oven over medium heat and add olive oil, 4 cloves of garlic, and onions. Sauté until tender, 6-8 minutes.
- Add uncooked rice to the mixture in the Dutch Oven and stir for 1 minute. Add 1 cup of wine and stir until the liquid has absorbed.
- Ladle 1 cup of hot broth from the stockpot into the rice, stirring until absorbed and repeating until all the broth has been used. The risotto should be creamy from frequent stirring. Remove from heat. Stir in ½ cup of grated parmesan.
- Heat a 12 Inch Cast Iron Skillet over medium heat. Melt two tablespoons of butter and add garlic, sauté 1 minute.
- Add the mushrooms and thyme and 2 tablespoons of butter. Sauté mushrooms for 6-8 minutes. Season with salt and pepper. Remove from heat.
- Stir half the mushrooms into the risotto. Top the risotto with mushrooms and grated parmesan. Garnish with parsley and enjoy!
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