Easy Mushroom Risotto
5 to 6 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed
- 2 cups arborio rice
- 1 teaspoon chopped fresh thyme
- 1 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1 cup finely grated Parmesan
- 2 teaspoons chopped fresh parsley leaves
In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
Remove from the heat and adjust the seasoning, to taste.
Serve immediately, topping each portion with a sprinkling of the remaining cheese.