Though the cooking time is a slower hands-on process when making risotto, we believe this recipe makes it worth the wait. The creamy texture of the arborio rice and the slight crunch to the mushrooms balance each other perfectly.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Dinner
Cuisine: American, Italian
Keyword: how to make risotto, mushroom risotto, risotto
In a medium pot bring vegetable broth to a simmer on medium heat, and then reduce to low and leave for the duration of cooking.
Meanwhile, on medium in a large pan heat up 2 tablespoons of oil, then add finely chopped onion and cook for 5 minutes.
Reduce to medium-low and add in mushrooms, 2 tablespoons butter, salt, dried thyme, oregano, and pepper and cook for about 2 minutes. Set aside in a small bowl.
Reduce the temperature to low and in the same large pan, melt the remaining 4 tablespoons of butter. Then add ½ cup of vegetable stock, and stir in arborio rice, cooking for about 2 minutes; the liquid should all absorbed into the rice.
Then add the warmed broth into the pan 1 cup at a time, and stirring constantly until absorbed, and repeat until the rice is al dente. If you do not need all the broth that is okay.
Mix the bowl of mushrooms into the rice, then stir in the parmesan cheese.
Garnish with more parmesan cheese and fresh parsley.