Mushroom Risotto

Mushroom Risotto is a comfort food loaded with fresh buttery mushrooms, risotto rice, Parmesan and vermouth ready to be magically dished out to your family and friends for a private dinner.

Ingredients :-

• 5 cups sliced fresh mushrooms, such as cremini, shiitake, button
• 3 thyme sprigs, plus additional thyme leaves for garnish
• 2 ½ cups vegetable broth
• 1 cup water
• 2 tbsp olive oil
• ½ cup dry vermouth
• ¼ tsp salt
• ⅓ cup grated Parmesan cheese, plus 2 tbsp, divided
• 2 tbsp chopped fresh chives
• 4 tbsp unsalted butter, divided
• 1 tbsp finely chopped garlic
• 1 small finely chopped shallot
• 1 cup arborio rice

Method :-

• Bring broth and water to a simmer in a saucepan over medium flame.
• Heat a large cast-iron frying pan over high flame until smoking. Add oil and swirl to coat. Add mushrooms and cook until browned for about 8 minutes. Add thyme sprigs and cook until fragrant and crackling for about 1 minute. Remove from heat. and transfer 1/2 cup mushrooms to a bowl and leave aside.
• Return the skillet to medium-high flame. Add 2 tbsp butter to the mushrooms in the pan and cook until melted for 1 minute. Add garlic and shallot and cook until fragrant and softened for about 2 minutes. Add rice and cook for about 1 minute. Stir in vermouth and cook until absorbed for about 2 minutes. Reduce heat to medium flame. Add 3/4 cup of the warm broth mixture and cook for about 3 minutes until almost absorbed. Add broth mixture, 3/4 cup at a time until the liquid has evaporated and the rice is al dente and creamy for 20 minutes. Remove from heat and discard thyme sprigs. Add salt, 1/3 cup Parmesan and the remaining 2 tbsp butter. Mix the remaining warm broth mixture if needed.
• Divide the risotto among 4 bowls and top with the reserved 1/2 cup mushrooms, the remaining 2 tbsp Parmesan and chives. Garnish with thyme leaves and serve.

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