I was never a mushroom person AT ALL growing up. The mushrooms are the star of this dish, and they are PERFECT. This recipe was an absolute winner. It is adapted from Curtis Stone’s Cookbook What’s for Dinner?, which we got as a gift from some of Greg’s family. The ingredients are all the same as the original recipe, but I changed the measurements because I didn’t have as many mushrooms listed in the original. This cookbook is amazing. This is from a chapter including just “One-Pot” recipes. Easy clean-up! Look at all the ingredients in this side-dish: White wine (I used a Pinot Grigio), 3 types of fresh herbs, shallots, garlic, butter, mushrooms, AND Parmesan?! How can you go wrong? Really. It all comes together as a beautiful umami-filled side-dish. ;)
Here’s what you need:
Heat a large heavy pot over medium-high heat. Add 2 tablespoons of the butter and swirl the pan to melt the butter. Add the mushrooms & thyme & cook, stirring occasionally, for about 12 minutes, or until the mushrooms are tender and beginning to brown. (It may look like a lot, but they cook down considerably). Season the mushrooms to taste with salt & pepper. Transfer them to a medium bowl, cover to keep warm, and set aside.
Return the saucepan to medium heat. Add the olive oil, then add the shallots and cook, stirring often, for about 2 minutes, or until tender but not brown. Stir in the garlic and cook for about 1 minute, or until fragrant. Add the rice & stir for about 1 minute, or until it is well coated. Add the wine and stir constantly for about 2 minutes, or until most of the wine has evaporated. Raise the heat to medium-high, add 1 cup of the broth, and cook, stirring almost constantly and keeping the mixture to a steady simmer, until it is absorbed. Continuing to add the broth 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, cook for 20-25 minutes, or until the rice is al dente (the center should be slightly firm when bitten into) and has formed a creamy sauce.
Remove from the heat. Stir in the 2/3 cup grated Parmesan cheese, the reserved mushrooms (thyme removed), and the remaining butter.
Immediately spoon the risotto onto plate or bowl and sprinkle with chives and basil. Sprinkle grated or shaved Parmesan cheese over the top and serve.
Original recipe is from p 103 of Curtis Stone’s Cookbook What’s for Dinner?: Delicious Recipes for a Busy Life (Buy it here!)
- Heat a large heavy pot over medium-high heat. Add 2 tablespoons of the butter and swirl the pan to melt the butter. Add the mushrooms & thyme & cook, stirring occasionally, for about 12 minutes, or until the mushrooms are tender and beginning to brown. Season the mushrooms to taste with salt & pepper. Transfer them to a medium bowl, cover to keep warm, and set aside.
- Return the saucepan to medium heat. Add the olive oil, then add the shallots and cook, stirring often, for about 2 minutes, or until tender but not brown. Stir in the garlic and cook for about 1 minute, or until fragrant. Add the rice & stir for about 1 minute, or until it is well coated. Add the wine and stir constantly for about 2 minutes, or until most of the wine has evaporated. Raise the heat to medium-high, add 1 cup of the broth, and cook, stirring almost constantly and keeping the mixture to a steady simmer, until it is absorbed. Continuing to add the broth 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, cook for 20-25 minutes, or until the rice is al dente and has formed a creamy sauce.
- Remove from the heat and remove and discard the thyme stems. Stir in the 2/3 cup grated Parmesan cheese, the reserved mushrooms, and the remaining butter.
- Immediately spoon the risotto onto plate or bowl and sprinkle with chives and basil. Sprinkle grated or shaved Parmesan cheese over the top and serve.
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