Risotto is a love letter, sealed with a kiss 💌, and the Italians have perfected it. The love comes from the time and patience it takes, simple yet complex in flavor. Don’t be intimidated by this dish, I promise the result is well worth it.
Ingredients
- 1 lb. mushrooms (chanterelle, baby Bella, white button mushrooms)
- 8 tbs butter
- 2 small shallots (minced)
- 3 cloves garlic (minced)
- 3 sprigs of thyme stems removed
- Salt and black pepper to taste
- 3/4 cup white wine vinegar
- 5 cups of broth (I used the reserved mushroom water from the previous recipe and added chicken broth)
- 1 1/2 cup Arborio rice
- 1 cup heavy cream
- 1 cup freshly grated Parmesan
Instructions
- Keep the broth warm on low heat all the time.
- In a heavy skillet melt half the butter, sauté the shallot until tender add the mushrooms and cook for about 5 minutes add 3 cloves of garlic and thyme and cook for another minute.
- Remove the mushrooms and set aside in a plate, don’t worry about the released juices they will be used later.
- In the same skillet melt the other half of the butter, add the rice and cook stirring continuously until it looks puffed about 3-4 minutes then stir in the vinegar, salt and pepper and cook until it’s absorbed add the liquid from the sautéed mushroom and cook until absorbed.
- Now start adding the broth one ladle at a time and cooking on medium to low heat while stirring (don’t stop) until almost absorbed.
- Once done with the broth add the mushrooms, 1 cup of heavy cream and cheese, stir in gently on low about 4 minutes. Risotto should be creamy yet firm to the bite.
- Serve with extra cheese, black pepper and parsley.
Notes
- It will take about 30-35 minutes of continuous stirring after adding the broth, so get ready and be patient.
- Also I don’t drink alcohol so I found the best substitution is white wine vinegar.