If you watch cooking shows as religiously as I do you’ve seen a professional chef, sweat running down their face, frantically tasting their food, and telling the camera that their risotto won’t be fully cooked in time for judging. For a long time these chefs made me scared to make risotto. “If the professional chef is struggling to make it then how could I ever be able to make an edible risotto?” Well guess what – risotto is not hard! Think about those chefs on TV; they’re against the clock, other opponents, and need to be interesting and exciting enough for the home viewer. Of course risotto looks impossible in those circumstances!

The very first time I made mushroom risotto Matt and I were celebrating something. I don’t remember what we were celebrating but I do remember that I wanted to make something really special for him. I went to a local farmer’s market and got an amazing blend of mushrooms (oysters, shiitake, and baby bellas). We live in mushroom country so delicious mushrooms are just a stone’s throw away. Then I went to the grocery store and got my first container of Arborio rice. I was prepped and ready to make mushroom risotto with seared scallops; I was ready for my husband to be impressed. Well Matt was very impressed! Since then we’ve had this risotto many times and what always impresses me is how quickly this special meal comes together.

To start your risotto, simmer 3 & 1/2 cups of stock (any kind) in a small sauce pan. In a large, non-stick pan, melt 2 Tbsp of butter. To the melting butter add 1 shallot finely diced. Saute the shallot until tender. You could also use a red onion, but shallots just have such a wonderful aroma and flavor. Once your shallots are tender, toss 1-2 cups of diced mushrooms into the pan and cook 10-15 minutes or until they are tender and liquid is released.

Once your mushrooms are tender, add 2 tsp fresh minced garlic and 1 tsp dried thyme to your pan and allow to cook for 2-3 minutes. Next you’re going to add 1 cup of Arborio rice to your pan and toast until the rice becomes translucent. Once the rice is translucent, it’s time to get boozy. Pour in 1 & 1/2 cups of white wine or 1 light beer and reduce until the liquid is gone. Don’t worry, all of the alcohol will burn off.

Now is when you need to start keeping an eye on your risotto. You should add your simmering stock to the pan, a 1/2 cup at a time, and allow the liquid to reduce fully before adding more. Stir frequently. Once you’ve used all of your stock and the rice is cooked it’s time to add the finishing touches. Stir 2 Tbsp of butter into your risotto to add a bit of creaminess, toss in 2 Tbsp of parmesan cheese…because why not, and salt and pepper to taste. For a little extra scrum-diddli-umpiousness, plate your risotto and top it will extra parmesan cheese, a drizzle of truffle oil (or truffle infused oil), and sprinkle on some parsley.

Once you’ve mastered this risotto you will feel like a culinary expert and pretty much a chef.

What You Need

• 3 & 1/2 cups stock; any kind
• 2 Tbsp butter + 2 more for finishing
• 1 shallot; finely diced
• 1-2 cups diced mushrooms; exotics are best but white button work just fine
• 2 tsp fresh minced garlic
• 1 tsp dried thyme
• 1 cup Arborio rice
• 1 & 1/2 cups white wine or 1 bottle of light beer
• 2 Tbsp parmesan cheese; grated + more for finishing
• Salt and pepper to taste
• Truffle oil or truffle infused olive oil for finishing
• Chopped parsley for garnish

The Steps

1. Pour 3 & 1/2 cups of stock into a sauce pan and simmer.
2. In a large, non-stick pan melt 2 Tbsp of butter.
3. Saute shallot in the butter until tender.
4. Add mushrooms to pan and cook until tender.
5. Toss garlic and thyme into the pan and cook for 2-3 minutes.
6. Sprinkle rice into pan and toast until it becomes translucent.
7. Pour wine or beer into the pan and reduce until liquid is gone.
8. Stir frequently.
9. Add stock to pan, 1/2 cup at a time. Reduce liquid completely before adding more stock.
10. Stir frequently.
11. Once rice is fully cooked, add 2 Tbsp butter, salt and pepper, and parmesan cheese. Stir until incorporated.
12. When plating, top risotto with oil, parmesan, and parsley if desired.