featured in Alexis’s Favorite Tasty Recipes
You don't have to be a trained chef to make the perfect risotto at home. With this easy recipe, anyone can create a restaurant-quality risotto that's perfectly creamy and satisfying. Sautéed shallots, garlic, shiitake mushrooms, and thyme are used to build a robust and flavorful foundation on which arborio rice and hot stock are melded. With each stir of the spoon, the starches thicken, and the earthy essence of the mushrooms builds depth of flavor. A sprinkle of parsley, Parmesan, salt, and pepper adds the finishing touch. From intimate gatherings to lavish dinner parties, this savory dish promises to soothe, satisfy, and impress at the same time!
Matt Ciampa
Tasty Team
98% would make again
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
- 6 cups low-sodium chicken stock, or vegetable stock
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 lb shiitake mushroom (455 g), stemmed and thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon finely chopped fresh thyme leaves
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 ½ cups arborio rice (200 g)
- ½ cup white wine (120 mL), or lemon juice
- 1 cup grated parmesan cheese (110 g), plus more for serving
- ¼ cup fresh parsley (10 g), for serving
Nutrition Info
- Calories 429
- Fat 17g
- Carbs 51g
- Fiber 4g
- Sugar 3g
- Protein 19g
Estimated values based on one serving size.
Preparation
- Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
- Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
- Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down and browned.
- Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the garlic is fragrant.
- Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until aromatic.
- Add the white wine and cook until evaporated, stirring occasionally.
- Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed by the rice.
- Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until fully absorbed, 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
- Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
- Garnish the risotto with parsley, Parmesan, salt, and pepper.
- Enjoy!
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