EFK Tested
EFK Mushroom Risotto
Creamy mushroom risotto with deeply browned mushrooms, Arborio rice, white wine, warm vegetable stock, Parmesan, thyme, and a clean parsley finish.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- 4 generous servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Bring vegetable broth to a bare simmer in a saucepan and keep warm.
- 2. Heat 1 tablespoon olive oil in a wide pan over medium-high. Add mushrooms in a single layer, season with 1/4 teaspoon salt, and cook until well browned, 6–8 minutes. Transfer half to a plate for finishing.
- 3. Reduce heat to medium. Add remaining olive oil and shallot; cook 3 minutes. Add garlic and thyme and cook 30 seconds.
- 4. Stir in Arborio rice and cook 1–2 minutes until lightly toasted. Add wine and cook, stirring, until nearly absorbed.
- 5. Add warm broth about 3/4 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue 18–22 minutes until creamy and al dente.
- 6. Stir in mushrooms left in the pan, butter, Parmesan, remaining salt, and black pepper. Adjust consistency with a splash of broth; risotto should flow rather than sit stiffly.
- 7. Fold in parsley and lemon juice if using. Top with reserved browned mushrooms and serve immediately.
Equipment
Medium saucepan for broth; wide de Buyer sauté pan or Dutch oven; wooden spoon; ladle; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board.
Food safety & storage
Keep broth and cheese refrigerated until use. Serve risotto promptly; cool leftovers quickly in shallow containers, refrigerate within 2 hours, and use within 3–4 days. Reheat to 165°F, adding a splash of broth to loosen.
View this recipe on the original EFK website ↗