Mushroom risotto takes a little time and a lot of stirring and it's totally worth it. The results are creamy and flavorful. It's a special side dish or make a meal of it!
Black truffle salt if you have itfor finishing. (gilding the lily for sure, but why not?)
Instructions
Sauté mushrooms in skillet with olive oil over medium heat until browned and set aside.
Put all of the stock into a saucepan and start to warm it. It doesn't have to come to a boil, but a nice simmer is good. Add thyme and a sprig of rosemary. You will not transfer the rosemary to the rice pot.
In a separate, heavy bottomed sauce pan, saute the onion in the butter. You don't really want it to take on color, just slowly get nice and soft.
Add the rice and toast. Again, you don't really want it to get much color. Just let it get fragrant and a bit translucent.
Add the wine if you are using and scrape up anything that may have stuck to the bottom of the pan.
One ladle full at a time, add the hot broth to the pan. Stir the rice until the broth is fully absorbed. Then add another ladle of broth. It takes a lot of time and stirring, but it is worth it. You want to get all of that starchy goodness to make a nice creamy "sauce."
Once all of the broth is added and the risotto is nice a creamy, add the mushrooms, the finishing butter and Parmesan. Season with salt and pepper to taste and devour!