Best Wild Mushroom Risotto

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 1/2 cups low sodium chicken broth
• 2 1/2 tablespoons olive oil
• 1 small yellow onion, chopped
• 8 ounces shiitake mushrooms (if using shiitake discard stems) or 8 ounces cremini mushrooms, cleaned and sliced (if using shiitake discard stems)
• 1 tablespoon chopped garlic
• 3/4 cup arborio rice
• 1/2 cup dry wine
• 1/4 cup grated parmesan cheese, plus
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon chopped fresh thyme
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh chives or 1 tablespoon flat leaf parsley
• salt and pepper

Recipe

• 1 bring the broth to a simmer in a small saucepan over medium-high heat. reduce the heat to low, cover, and keep the stock hot.
• 2 heat the oil in a large heavy-bottomed saucepan over medium-high heat. add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. add the mushrooms and cook until tender and slightly brown, about 8 minutes. add the garlic and cook for 2 minutes longer. add the rice and stir well, about 30 seconds. add the wine and simmer, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. add 3/4 cup of the hot broth, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. add the remaining hot broth 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy.
• 3 stir in the 1/4 cup cheese, the thyme, and the butter. if the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. season with kosher salt and pepper to taste.
• 4 sprinkle with cheese and chives or parsley.