Risotto requires patience, but the result is worth every minute of stirring. Arborio rice slowly absorbs warm broth and transforms into something impossibly creamy while mushrooms add an earthy, savory depth. It is one of those dishes that feels like a special occasion but uses humble, pantry-friendly ingredients.
Ingredients
- 1½ cups white arborio rice
- 1 lb mixed mushrooms, sliced
- 1 medium onion, diced fine
- 3 cloves garlic, minced
- 5 cups warm vegetable broth
- ½ cup dry white wine (optional)
- 3 tbsp extra virgin olive oil
- 2 tbsp butter
- ½ tsp thyme
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- Grated Parmesan for serving
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes until deeply browned. Season with salt and set aside.
- In a large, wide pan, heat the remaining olive oil over medium heat. Add the onion and cook for 4 minutes. Add the garlic and thyme, stir 30 seconds.
- Add the rice and stir for 1 to 2 minutes until the edges become translucent.
- Add the wine (if using) and stir until absorbed.
- Begin adding warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This takes about 18 to 20 minutes.
- When the rice is creamy and tender, stir in the butter, mushrooms, and pepper. Adjust seasoning.
- Serve immediately topped with Parmesan.
Notes
- Keep the broth warm in a separate pot. Adding cold broth slows down the cooking process.
- The constant stirring releases starch from the rice, which is what creates the creamy texture.
- A sprinkle of shiitake mushroom powder adds even more mushroom depth.
.png)
.png)
