Curl up and get cozy with this perfect fall dish. While this features mushrooms, feel free to get creative with other seasonal fall vegetables.
Yield: 4 to 6 servings
Prep time: 10-15 minutes
Cook time: ~1 hour
9 cups mushroom broth
2 bay leaves
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh crimini mushrooms and shiitake, sliced
1 tablespoons fresh rosemary, chopped
1 tablespoons fresh thyme, chopped
4 tablespoons butter
Salt and pepper, to taste
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish
Heat the mushroom broth and bay leaves in a medium saucepan and keep warm over low heat.
Heat 2 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, rosemary, thyme, and 2 tablespoons butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
Coat a saucepan with remaining 2 tablespoons butter. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with chopped parsley before serving.