Mushroom Risotto
Slow-stirred arborio with browned mushrooms and parmesan — worth every stir.
⏱ 10 min prep · 35 min cookServes 4520 cal · 15g proteinvegetariangluten freecomfort
Ingredients
- 320 g arborio rice
- 400 g mushrooms
- 1200 ml vegetable broth
- 2 count shallot
- 3 clove garlic
- 80 g parmesan
- 50 g butter
- 25 ml olive oil
- 0.25 bunch thyme
- 0.75 tsp salt
Instructions
- 1
Brown mushrooms in oil; set aside.
- 2
Sweat shallot and garlic in half the butter; toast rice 2 minutes.
- 3
Add warm broth a ladle at a time, stirring, ~22 minutes to al dente.
- 4
Fold in mushrooms, remaining butter, and parmesan.
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