We all have comforting family favorites that we can make from memory. For me, risotto is my favorite. I cherish the quietness in the kitchen that comes from stirring the rice slowly to release its creamy starches. It's meditation after a hectic day. And while mushroom risotto has a reputation for fussiness, this recipe is utterly simple and uncomplicated and takes just a half hour of your time in the kitchen.
Like any good weeknight meal, mushroom risotto can be made in a single pan, minimizing clean up time. Aim for a variety of mushrooms, including wild mushrooms and cultivated mushrooms, for the best flavor, and remember to stir slowly and continuously, adding more broth to your pan only as quickly as the rice absorbs it.
Mushroom Risotto with Lemon and Thyme
Servings: 6 servings
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Ingredients
- ¼ cup extra virgin olive oil
- 4 cloves garlic chopped
- 2 cups Carnaroli rice
- ¾ pound wild mushrooms sliced thin
- 1 cup white wine
- 6 cups bone broth
- 1 tablespoon fresh thyme leaves
- 1 tablespoon finely grated lemon zest
- 2 teaspoons finely ground real salt
- ¼ cup heavy cream
Equipment
Instructions
- Warm the olive oil in an enameled cast iron braising dish over medium heat. Stir in the garlic and saute it until fragrant, about three minutes. Stir in the rice, making sure each grain is well-coated with the olive oil, and saute it until the tips of each grain of rice turn translucent.
- Turn up the heat to medium-high. Stir in the mushrooms, and pour in wine. Stir the rice and mushrooms gently, but continuously until the rice absorbs the wine. Add the broth a half cup at a time, stirring continuously, and waiting for the rice to absorb the broth before adding more.
- When the rice is tender and has fully absorbed the broth, yielding a gorgeous creamy texture, turn off the heat, stir in the thyme, lemon zest, salt and heavy cream. Serve warm.
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