|This luxurious mushroom risotto is really easy but sumptuous. Omnivore Porcini salt blend adds layers of earthy, complex mushroom flavor to this dish!
Prep & Cooking Time 45 min.
- 6 to 7 cups chicken, vegetable or mushroom broth or stock
- 2 tablespoons extra-virgin olive oil
- ½ cup finely chopped onion, or 2 shallots, minced
- ¾ to 1 pound crimini or better known as the brown button mushroom or a mixture of cimini and wild mushrooms, like porcini, chanterelle, or king trumpet cleaned if necessary and torn or sliced into smaller pieces if thick.
- 2 garlic cloves, minced
- 1 teaspoons OMNIVORE PORCINI
- 1 teaspoon thyme leaves
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 cup fresh or frozen peas, thawed (optional)
- 2 tablespoons chopped fresh parsley
- ½ cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add the garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with Omnivore Porcini blend and black pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Serve right away in wide soup bowls or on plates.