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Creamy Mushroom Risotto
Sauteed cremini mushrooms and arborio rice cooked until creamy then finished with butter and freshly grated Parmesan.
servings: 3
total time: 40 minutes
recipe by: Frankie
Ingredients
- 4 cups water
- 2 TBSP soy sauce
- 1/4 tsp dried thyme
- 1 TBSP olive oil
- 8 ounces cremini (baby bella) mushrooms, thinly sliced
- 1 shallot, finely chopped
- 1/4 cup cooking sherry
- 1 cup arborio rice
- 2 TBSP unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- salt & pepper
Directions
- Stir together the water, soy sauce, and thyme in a small saucepan over low heat to keep warm.
- Heat the oil in a medium-size saucepan over medium-high heat. When the oil is hot add the mushrooms and shallot and cook, stirring often, until mushrooms are browned, about 4 minutes.
- Stir in the sherry and rice. Cook, stirring very often, until the liquid in the pan has evaporated, about 2 minutes.
- Reduce the heat to medium. Pour in 1/2-cup of the warm water mixture and cook, stirring often, until the rice has absorbed most of the liquid. Repeat this process with another 1/2-cup of the water until all the water is used (If water begins boiling to rapidly turn down the heat to medium-low). This whole process will take about 25 minutes.
- When the rice is tender and has absorbed all the liquid take it off the heat and stir in the butter and Parmesan cheese until melted through.
- Taste and season with salt & pepper if necessary.
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