Mushroom Risotto

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Picture of Mushroom Risotto Recipe Photo: Mushroom Risotto Recipe
Rated 5 stars out of 5
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  • Read 61 Reviews
Total Time:
43 min
Prep
13 min
Cook
30 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

Directions

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.

Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.

Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.

Homemade Chicken Stock:

1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)

2 ribs celery, roughly chopped

1 large carrot, roughly chopped

1 large yellow onion, peeled and quartered

1 head garlic, cut in 1/2 horizontally

Mushroom stems, optional

1 leek, well rinsed and roughly chopped, optional

3 bay leaves

2 sprigs fresh thyme

Parsley stems

1 teaspoon salt

1/2 teaspoon black peppercorns

4 quarts water

In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

Yield: 2 1/2 to 3 quarts

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Newest Ratings and Reviews

Read all 61 reviews

  • on March 25, 2013

    Flag

    Best Risotto I have had! Easy to make and well worth it, this is a keeper. Truffle oil is nice and it just needs the smallest amount, otherwise it can be so overpowering. I love this recipe!!

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  • on January 27, 2013

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    This is amazing. I've added asparagus and also peas.. A meal in itself. Also I mixed the prosciutto into the risotto and double the mushrooms because they are so good. Left out the truffle oil. WOW!

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  • on September 26, 2012

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    This was very tasty! I used portobello mushrooms and no truffle oil.

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Next Recipe

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