This is a dish with several ingredients widely viewed as “better” when used in fresh form rather than dried: Shallots, garlic, thyme, and parsley. But mushrooms aren’t necessarily one of them.
There are, any proponents of fresh mushrooms for their subtler flavor and lack of processing. Either version will provide a lot of meaty flavor without the meat!
1 lb Mushrooms, fresh (or about 4 oz. dried mushrooms)
8 tbs Butter
2 sm Shallots, minced
4 Garlic cloves, minced
2 Thyme sprigs, fresh
1/2 tsp Salt
1/2 tsp Pepper, freshly ground
3/4 cup Dry white wine
1 tbs Lemon juice
5 cups Vegetable stock (or chicken stock for a non-vegetarian recipe)
1 1/2 cups Arborio rice
1 cup Heavy cream
1 cup Parmesan cheese, freshly grated
Fresh parsley minced (optional)
1 Warm broth over low heat in a small saucepan.
2 In a heavy skillet melt half of the butter over medium heat. Add mushrooms and shallots and sauté until tender, about 8 minutes. Add garlic, thyme sprigs, salt and pepper and stir for an additional minute. Remove mixture from pan and set aside.
3 Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.
4 Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add mushroom stock or 1 cup of vegetable broth and stir until almost all broth is absorbed. Continue adding broth 1 cup at a time and stir until liquid is almost absorbed, about 25 minutes.
5 Add mushroom mixture into the rice and stir to combine. Gently stir in heavy cream and Parmesan cheese and cook for another 5 minutes on low heat. Transfer risotto to a serving bowl and top with freshly ground pepper, shaved Parmesan and fresh parsley.
Serves 6 | Prep Time 45 mins