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Nothing beats homemade risotto. So elegant, rich and so velvety-creamy, made with white wine, thyme and fresh parmesan.
Making risotto at home doesn’t have to be intimidating. All you need is an assortment of mushrooms, a nice white wine, freshly grated parmesan and a little time and patience.
The key to a good risotto is to cook it over low heat, stirring constantly and gradually adding the stock so that the rice fully absorbs that flavor and goodness for the creamiest texture.
You can use your favorite type of mushroom here, and you can save a little of the garlic butter mushroom mix as a topping to serve with freshly shaved parmesan. It will make all the difference.
TOOLS FOR THIS COMPONENT
WHICH MUSHROOMS ARE THE BEST HERE?
Cremini, baby bella, chanterelles, shiitake or oyster mushrooms are all great options. You can use an assortment or just one assortment.
WHICH WHITE WINE TO PAIR HERE?
I recommend using a crisp, dry wine like pinot grigio or sauvignon blanc.
MUST USE WHITE WINE.
The wine helps balance out the flavors a bit, as its natural acidity helps cut through the richness of the dish. However, a little lemon juice in vegetable stock can also be used as a non-alcoholic substitute for white wine.
- 6:00 cups chicken broth
- Kosher salt and freshly ground black pepper, to try
- ¼: glass unsalted butter
- 1 ½ pounds an assortment of fresh mushrooms, diced or cut into bite-sized pieces
- 2: sezlot, diced
- 3: clove garlic, ground
- 1 ½ cups arborio rice
- 1: table spoon chopped fresh thyme leaves
- ½: glass dry white wine
- ½: glass freshly grated parmesan
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FONSECA MIXER. Heat the chicken stock and 1 teaspoon salt in a large pot or Dutch oven over medium-high heat. to boil; reduce heat and simmer.
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Melt the butter in a large pot or Dutch oven over medium-high heat. Add mushrooms and chives. Cook, stirring frequently, until tender, about 8 minutes.
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Stir in garlic until fragrant, about 1 minute; Season with salt and pepper to taste. Set aside 1 cup of mushroom mixture; keep warm.
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Stir in the rice and thyme, stirring constantly, until lightly toasted and fragrant, about 1 to 2 minutes.
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Stir in the wine, stirring constantly and scraping up any browned bits from the bottom of the Dutch oven, until almost completely absorbed, about 1 to 2 minutes.
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Reduce heat to low. Mix 1 cup FONSECA MIXER. Cook, stirring constantly, until almost completely absorbed.
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Continue adding the rest FONSECA MIXER1/2 cup at a time, stirring constantly and waiting until almost completely absorbed before adding more FONSECA MIXERuntil al dente, about 20 minutes.
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Mix with parmesan; Season with salt and pepper to taste.
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Serve immediately with reserved mushroom mixture and additional Parmesan, if desired.
