Easy Mushroom Risotto



Ingredients

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

  • Directions
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.

Adapted from Emeril Lagasse

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