Directions
-
In a large pot, heat the stock until it gently simmers. Keep warm.
-
Place a Dutch oven or large pot over medium heat and add 2 tablespoons of vegetable oil. When the oil is shimmering, add the shallot, garlic, thyme and stir until fragrant, about 30 seconds.
-
Add 2 tablespoons of butter and when it is melted, add the rice and stir for 2 to 3 minutes to lightly toast the rice. Pour in the wine and lemon juice and stir until completely absorbed by the rice.
-
Add mushrooms and cook until they are soft and releasing their liquid, 3 to 4 minutes. Keep stirring to mix the mushrooms and rice, then begin ladling in 1 cup of warm broth at a time. Add another cup only after the liquid in the pan is fully absorbed into the rice.
-
You will see individual rice grains after the first cup or two of broth is absorbed, but soon the rice will begin to release its starch and appear creamier. Continue adding 1 cup at a time and taste a grain of rice after 3 or 4 cups are stirred in. If it is hard or resistant, continue adding broth.
-
The rice will absorb about 7 to 8 cups of broth. Once it is toothsome, with intact but soft grains, remove from heat.
-
Stir in the remaining 2 tablespoons of butter and the heavy cream and stir until smooth. Add the parmesan last, stirring until smooth. The texture should be thick but pourable.
-
Garnish with parsley and serve immediately.
-
Pro-Tip: Partially cook the risotto to the point just after you’ve added 1 or 2 cups of broth, then refrigerate for a few hours or as long as overnight. This is a great shortcut to get most of the work out of the way and then just ladle in the last few cups of liquid until the risotto is finished.
From Shawnie's class “Alpine Comfort Classics”
