Easy Creamy Mushroom Risotto
This Easy Creamy Mushroom Risotto, cooked with arborio rice is flavored with garlic, parmesan and a delicious blend of parsley and thyme.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 tsp minced garlic
- 2 shallots ((SEE NOTES))
- 1 cup button mushrooms
- 1 cup arborio rice
- 4 cups broth
- ½ cup white wine vinegar ((SEE NOTES))
- ½ cup parmesan cheese
- ¼ cup Italian parsley
- ¼ cup thyme
Instructions
- 1
Heat 2 tablespoons of olive oil
- 2
Saute the minced garlic, chopped shallots and chopped mushrooms in the oil till they are just slightly wilted and then set aside.
- 3
In a separate saucepan, heat your broth and white wine vinegar till it is very hot.
- 4
Heat the 2 tablespoons of butter and toast the arborio rice in it till it turns translucent.
- 5
Add the white wine vinegar at this point
- 6
Add the broth slowly, 1 cup full at a time, and cook on medium high till the liquid evaporates.
- 7
Add the soffritto (sauteed vegetables), ¼ cup parmesan and a little more butter if desired to the cooked rice and concentrated liquid.
- 8
Stir to make the risotto creamy.
- 9
Let the mixture sit for 2 minutes as this makes it creamier.
- 10
Garnish with the remaining ¼ cup parmesan, parsley and thyme and serve.