Creamy Mushroom Risotto

🥘 Ingredients

• Arborio rice
  2.25 cups
• black pepper
• dry white wine
  1 cup
• extra-virgin olive oil
  6 tbsp
• fresh parsley
• garlic
  3 cloves
• mushrooms (cremini, shiitake, oyster)
  2.25 lbs
• pecorino or Parmesan cheese
  3/4 cup
• sea salt
  1.13 tsp
• thyme leaves
  1.5 tbsp
• vegetable broth
  7.5 cups
• yellow onion
  1.5 medium

🍳 Cookware

• medium pot
• large Dutch oven

1. 1

   In a medium pot , warm vegetable broth over low heat; keep warm.

   vegetable broth: 7.5 cups
2. 2

   In a large Dutch oven or wide deep skillet, heat extra-virgin olive oil over medium-high heat.

   extra-virgin olive oil: 6 tbsp
3. 3

   Add chopped mixed mushrooms (cremini, shiitake, oyster) , sea salt , and freshly ground black pepper . Cook stirring occasionally until mushrooms are deeply browned and tender, about ⏱️ 8 to 10%minutes . Transfer 1 cup sautéed mushrooms to a small bowl for garnish.

   mushrooms (cremini, shiitake, oyster): 2.25 lbs, sea salt: 1.13 tsp, black pepper
4. 4

   Add chopped yellow onion , finely chopped garlic , and fresh thyme leaves to the pot with remaining mushrooms. Cook for ⏱️ 3 minutes until onions are soft.

   yellow onion: 1.5 medium, garlic: 3 cloves, thyme leaves: 1.5 tbsp
5. 5

   Add rinsed Arborio rice and stir constantly for ⏱️ 2 minutes to coat grains in oil.

   Arborio rice: 2.25 cups
6. 6

   Pour in dry white wine and cook, stirring, until wine is completely absorbed by the rice.

   dry white wine: 1 cup
7. 7

   Add warm vegetable broth 3/4 cup at a time, stirring frequently and allowing liquid to be absorbed before adding the next ladleful. Continue adding broth and stirring until rice is creamy and al dente, about ⏱️ 20 to 25%minutes .
8. 8

   Remove from heat. Stir in grated pecorino or Parmesan cheese . Season with additional salt and pepper to taste.

   pecorino or Parmesan cheese: 3/4 cup
9. 9

   Top with reserved sautéed mushrooms and chopped fresh parsley for garnish.

   fresh parsley