Mushroom Risotto
I'm not usually a mushroom fan, but this recipe is a huge exception.
On the other hand, my mother absolutely loves mushrooms. When I was planning this week's recipe, I asked her how she likes her mushrooms prepared. She responded, "every way." Then I asked her favorite type of mushroom, to which she replied, "all of them." All that to say, this mushroom risotto recipe was designed with her tastes in mind. But after making this risotto on a chilly day, I couldn't help but dig in. And then go back for seconds. This risotto really surpassed my expectations.
I adapted this recipe from Pinch of Yum's Garlic Butter Mushroom Risotto. The ingredients are simple, flexible and easy to find and the finished dish feels like something I could order at a fancy restaurant. I altered Lindsay’s original recipe by adding more mushrooms, white wine, butter and stock and switching around some of the steps. I also added in an onion and thyme to give the recipe a little more interest. These modifications combine to make this the perfect mushroom risotto.
Let me know what you think of the recipe in the comments and don't forget to follow the sustainability tips below!
Time: 30 minutes
Serves: 6 people
Ingredients
20 ounces mushrooms of choice (I used a combination of baby bellas, whites and shitakes)
6 tablespoons butter, divided
4 cloves garlic, minced and divided
1 large yellow onion, diced
12 ounces uncooked arborio rice
1/2 cup dry white wine
5-6 cups mushroom stock or vegetable stock
1/3 cup grated Parmesan cheese
1 tablespoon finely chopped thyme leaves and soft stems
Kosher salt and black pepper to taste
Steps
Wash mushroom to remove any dirt. Chop large mushrooms into quarters and small mushrooms in half. Set aside.
In a large skillet over medium-high heat, add 3 tablespoons butter and 2 cloves minced garlic. Heat until garlic is fragrant and then add all the mushrooms to the skillet. Stir mushrooms occasionally, until they are fully cooked and releasing their juices, about 10 minutes. While the mushrooms are sauteing, continue on to the next steps.
To a large saucepan over medium-high heat, add the remaining 3 tablespoons of butter. Once hot, add the remaining 2 cloves of garlic and the diced onion. Saute until the onion is translucent, about 2 minutes. Add the rice and stir to coat with butter. Add the 1/2 cup white wine and stir until wine is absorbed.
Add 1 cup of broth and stir until most of the liquid has evaporated. Then add 1/2 cup broth and stir again until the liquid has evaporated. Continue stirring and adding broth 1/2 cup at a time until rice is fully cooked, about 15-20 minutes.
Add cooked mushrooms, grated parmesan and thyme to the rice, stirring to incorporate. Add salt and black pepper to taste. Garnish with more thyme and parmesan and eat up!
Sustainability Tips
Mushrooms, Onion and Garlic: Make this soup when all the veggies are in season (pst! That’s late fall and winter). This will make it easier to buy locally and organically, which will cut down on greenhouse gas emissions from travel and nasty pesticides.
Butter: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are companies held to really high environmental and social standards. You could also try out vegan butter options here to cut back on dairy in this dish.
Stock: Using homemade stock is the most sustainable option here. That way, you can make sure you're using organic and/or local ingredients and put your veggie scraps to good use.