mushroom risotto
a creamy risotto for a cold winter night flavored with a combination of your favorite mushrooms
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-6 servings of risotto 1x
- Category: main or side dish
- Method: cook top
Ingredients
1 pound of assorted mushrooms (I like baby bellas, button, and shitake)
1/2 cup butter
4 cloves of minced garlic
1 cup of prosecco or champagne
2 cups of chicken broth
1 1/2 cups of arbrio rice
one cup of whipping cream
1/2 tsp salt
1 tsp white pepper
3/4 cup of freshly grated parmesan cheese
squeeze of fresh lemon juice
2–3 sprigs of fresh stripped thyme for the top
Instructions
Clean and slice mushrooms and set aside
Melt butter in a large stock pot or saute pan on medium heat
Lower the heat and add the minced garlic being careful to not let it burn
Add the rice, salt and pepper and stir to combine
Add the prosecco and cook for a few minutes
Slowly add the chicken stock in 1/2 cup increments, allowing the rice to cook for 3-5 minutes between additions
Add the whipping cream and cook until rice is cooked
Grate the parmesan cheese and stir until melted
Add a squeeze of lemon juice
Top with fresh thyme
Find it online: https://myheadisfullof.com/mushroom-risotto/