AUTOPLAY
Mushroom Risotto
10 steps
What you’ll need
1 cup
Arborio Rice
1/4 cup
White Wine
1 Tbsp
Parsley, Chopped
As needed
Salt
2 cups
Mushrooms, sliced
4-6 cups
Vegetable Stock
2 Tbsp
White Beans, Pureed
2 Tbsp
Shallots, Minced
A few sprigs
Thyme
As needed
Oil
Gather/prep ingredients and equipment
1. Gather/prep ingredients and equipment
1
Heat oil in a large, wide pan
2. Heat oil in a large, wide pan
2
Once oil is hot: add shallots and sauté until translucent
3. Once oil is hot: add shallots and sauté until translucent
3
Add mushrooms and allow to brown: try to not overcrowd or move them too much
4. Add mushrooms and allow to brown: try to not overcrowd or move them too much
4
Once mushrooms are beginning to brown, add rice to parch and thyme
5. Once mushrooms are beginning to brown, add rice to parch and thyme
5
Once the rice begins to parch/toast a little: add wine and cook until absorbed
6. Once the rice begins to parch/toast a little: add wine and cook until absorbed
6
Add enough stock to cover rice, stir and allow to cook until the liquid is absorbed
7. Add enough stock to cover rice, stir and allow to cook until the liquid is absorbed
7
Repeat until the risotto is just tender and slightly loose. Season to taste
8. Repeat until the risotto is just tender and slightly loose. Season to taste
8
Once tender: remove the thyme stems and stir in the white bean purée and season to taste.
9. Once tender: remove the thyme stems and stir in the white bean purée and season to taste.
9
Portion, garnish, and enjoy!
10. Portion, garnish, and enjoy!
10