Risotto is a dish I have often enjoyed, but never prepared; I was under some disillusion that it was super complicated and the it would take hours of my life that I just did not have. Now I won’t go and say it is the easiest thing I ever made, but it really only takes a handful of ingredients and about forty five minutes of dedicated time to have this indulgent, amazing dish at your lips.

Mushroom Risotto
And believe me when I say, it’s totally worth the time. I would suggest serving this with something lighter, I chose pan seared salmon, because you will need something to balance all the cheesy, rich, amazingness. So let the dogs in, pour a glass of wine, put on your favorite episode of Gilmore Girls and just settle in, before you know it you will be indulging in this amazing meal!

Mushroom Risotto

Mushroom Risotto   (Print Me)

1 Tbsp oil (coconut or olive)
~16 oz mushrooms, cleaned & sliced (I used 12 oz baby bellas & 4 oz oyster, shiitake would also be good)
4 cloves garlic, minced
2 cups arborio rice
1 tsp fresh thyme (or 1/2 tsp dried)
Salt & pepper to taste (about 1/4 tsp each)
1 cup white wine
5-6 cups chicken broth
1/2 cup parmesan cheese, grated
1/2 cup romano cheese, grated
1/2 cup heavy cream

In large skillet over medium-high heat, heat oil; when shimmering add mushrooms until their liquid is evaporated and starting to brown (about 5 minutes). Add garlic and stir just until fragrant (~30 seconds), then add rice and cook, stirring constantly until it is opaque (1-2 minutes). Add thyme, salt and pepper, stirring to combine.

Add wine, stirring constantly, until nearly evaporated. Add chicken stock 1/2 cup at a time until until the previous is nearly absorbed (~20 minutes). When risotto is tender and creamy remove from heat, stir in cheese and then cream until well combined. Serve immediately.

Source: See Brooke Cook original

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