►►►This cheesy, earthy mushroom risotto shared by Chef Gustavo Lopez is the ultimate comfort food for crisp fall nights! 🍂🧀
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients:
►1 cup arborio rice
►6 cups mushroom stock, warmed
►1 medium shallot, minced
►1 cup cremini mushrooms, chopped
►1 cup shiitake mushrooms, chopped
►¼ cup maitake mushrooms, chopped
►2 – 3 fresh sprigs of thyme
►1 tablespoon unsalted butter
►1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
►1 cup Parmesan cheese
►2 tablespoons fresh parsley, chopped
►Olive Oil
►Salt and freshly cracked black pepper, to taste
For Garnish:
In addition to topping off the risotto with some extra parsley and Parmesan, we are going to fry the maitake to add texture:
►Whole maitake mushroom pieces (about a cup)
►Olive oil
►Fresh thyme sprigs
►Salt to season
1. Sauté the Mushrooms and Shallot:
►Heat a large, heavy-bottomed pan (see note below on pans), drizzle about 2-3 tbsp olive oil.
►Add the chopped mushrooms and cook until soft, about 2 minutes.
►Stir in 1/4 of the chopped shallots and a couple sprigs of thyme. Cook for 4–5 minutes until softened and shallots are translucent.
►Remove the mixture from the pan into a bowl and set aside.
2. Toast the Arborio Rice:
►Into the same pan, add a drizzle of olive oil and the remaining shallots to confit. Cook until translucent and browned.
►Add the arborio rice. Stir constantly for 1–2 minutes to coat the grains and lightly toast.
3. Deglaze with White Wine:
►Pour in the white wine with a dash of salt and stir until fully absorbed.
4. Cook the Risotto:
►Add the warmed mushroom stock one ladle at a time, stirring frequently to allow the rice to absorb the liquid before adding more.
►Continue this process, adding stock and stirring, for about 20–25 minutes, or until the rice is creamy and cooked to al dente.
5. Incorporate and finish:
►Once the risotto is creamy and cooked through, stir in the tablespoon of butter, the mushroom mixture, and a handful of the grated Parmesan cheese.
►Mix well to ensure the cheese melts evenly, making the risotto even creamier.
6. Season:
►Stir in the chopped parsley.
►Season with salt and pepper to taste. Adjust seasoning if needed. Set aside.
7. Prepare the Mushroom Garnish:
►Heat a small skillet over medium heat with a a good amount of olive oil.
►Fry the whole pieces of maitake mushroom and fresh thyme sprigs until crisp and golden brown.
►Remove onto a paper towel. Salt to season.
8. Garnish and Serve:
►Spoon the risotto into your desired dish.
►Top with the fried maitake mushrooms for garnish.
►Finish with an extra sprinkle of Parmesan and a drizzle of high-quality olive oil.
Customization Ideas:
Want to make this recipe vegan-friendly? Simply swap the butter for a plant-based alternative or use olive oil, and use vegan Parmesan or nutritional yeast for that signature cheesy flavor.
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Le Creuset Round Wide Dutch Oven : https://amzn.to/49DNdvE
🖨 PRINT RECIPE HERE: https://theteenyscoop.com/2024/11/18/fall-mushroom-risotto/
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